The Culinary Traditions of Chinese Holidays

By Xitai Wang

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 Year, is a vibrant affair. My grandmother’s kitchen would transform into a bustling hub, crafting dishes symbolizing prosperity, unity, and fortune. Dumplings (Jiaozi) are indispensable. Each family member would contribute, folding the soft dough to encase a mixture of vegetables and meat, usually minced pork or lamb. Late at night, under the soft glow of red lanterns, we’d relish these little pockets of joy by dipping them in a vinegar-based dipping sauce, with laughter echoing in the chilly air.

The Lantern Festival is also a time of celebration that reinforces bonds of affection and kinship. As the first significant festival following the Chinese New Year, families come together to appreciate the first full moon of the year, lighting lanterns and sharing Tangyuan. Made from glutinous rice flour and water, Tangyuan dough is mixed until smooth and elastic, then fashioned into small, round balls filled with sweet fillings like black sesame paste or honey-glazed peanut bits. The balls are then boiled in hot water until cooked through. Before you pop a Tangyuan into your mouth, proceed with caution! These little balls are like secret agents of heat, seemingly innocent but packing a fiery surprise if not cooled down.

The Mid-Autumn Festival weaves a sweet narrative. Mooncakes are the spotlight. While it is a dessert we rarely make at home due to its complexity, it is a seasonal delight that we savor once a year. After we cut through the golden exterior and the sweet, dense filling of lotus seed paste, a luscious, salted egg yolk would reveal itself, mimicking the full moon in the velvety sky. Mooncake gifting is also a long-lasting tradition that serves as a gesture of goodwill and a symbol of maintaining and establishing connections with family, friends, colleagues, and business partners.

The Dragon Boat Festival would dawn with the scent of bamboo leaves permeating our home. Zongzi (glutinous rice dumplings) are meticulously wrapped in these leaves and held together by food-grade cotton twine. I remember my grandmother’s hands skillfully and swiftly crafting these parcels with precision. The fillings of Zongzi vary from sweet to savory, offering a delightful surprise with each unwrapping. My favorite Zongzi is always the meaty, savory type. My grandmother likes to fill them with marinated pork belly cut into cubes, dried shitake mushrooms, and one salted egg yolk. Grandma’s Zongzi offer a symphony of flavors and textures that always evoke my cherished memories.

Winter in China heralds the arrival of the cherished hot pot—a dish synonymous with communal dining and warmth. The boiling spicy broth in the pot emits clouds of steam, creating an aura of happiness, friendship, and joy. Hot pot is a celebrated culinary tradition in China. It is more than just a dish. It’s a special social experience that its European counterpart, fondue, cannot bring. Apart from the delicious meat or seafood cooked in spicy broth, eaters will craft a dipping sauce unique to their tastes, with ingredients like garlic, soy sauce, sesame oil, and cilantro to enhance the savoriness of the food. Hot pot is my preferred dish for dinner parties, whether with friends or family. It’s a surreal experience that not only gathers everyone at the table but also creates a lively and bustling atmosphere, truly embodying the spirit of “renao”—a Chinese term that refers to a vibrant, bustling ambiance filled with joyful noise and excitement.

Growing up amidst this vibrant culinary tableau has been a privilege. Each holiday’s distinctive flavors and stories have contributed to my understanding and appreciation of my heritage. Whether it’s the familial camaraderie enveloping the Spring Festival’s feast, the sweet allure of Mid-Autumn’s mooncakes, or the warmth radiating from the hot pot, these dishes are threads weaving through the intricate tapestry of my culture.

SQUIRREL HILL HOSTS A LUNAR NEW YEAR PARADE FEATURING LOCAL CULTURAL ORGANIZATIONS LIKE THE PITTSBURGH XIAOBO CHINESE WAIST DRUM DANCE GROUP.