The Culinary Traditions of Chinese Holidays By Xitai Wang
JIAOZI FROM THE SPRING FESTIVAL
Each holiday in China unravels a unique culinary journey built from ancient traditions. As a native, my childhood memories are filled with the distinctive tastes, colors, and aromas of these joyful times.
The Spring Festival, or Chinese New
The Lantern Festival is also a time
Year, is a vibrant affair. My grandmother’s
of celebration that reinforces bonds
kitchen would transform into a bustling
of affection and kinship. As the first
hub, crafting dishes symbolizing prosperity,
significant festival following the Chinese
unity, and fortune. Dumplings (Jiaozi)
New Year, families come together to
are indispensable. Each family member
appreciate the first full moon of the year,
would contribute, folding the soft dough to
lighting lanterns and sharing Tangyuan.
encase a mixture of vegetables and meat,
Made from glutinous rice flour and water,
usually minced pork or lamb. Late at night,
Tangyuan dough is mixed until smooth and
under the soft glow of red lanterns, we’d
elastic, then fashioned into small, round
relish these little pockets of joy by dipping
balls filled with sweet fillings like black
them in a vinegar-based dipping sauce,
sesame paste or honey-glazed peanut
with laughter echoing in the chilly air.
bits. The balls are then boiled in hot water until cooked through. Before you pop a
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