Translation: Gloria Wu
Hulun Buir
The Dasima family is preparing food for the new year
Guangxi Pingle
The Lee's daughter-in-law is getting new clothes for her one-year-old daughter
Yuen Long in Hong Kong
The Tang's family is planning the feast after ancestor worship
We need rice wine
Nine dishes total
Shanghai Pudong
Yi is about to board a plane to Tainan
"Bring the net back"
This is the most important time of the year
Starting from the "waxing month", for a month and a half
Almost all Chinese people will put aside everything
and get into a busy but joyful mood
They utilize gifts from nature to prepare new year feasts
Paying respects to the gods above and below
with love and care toward one's family
to express their feelings about the new year
Times are changing
New Year's customs are inconspiciously changing as well
But the foods that has long influenced our lives and our culture
are still alive and well
This is "A Bite of China Chinese New Year"
A Bite of China Chinese New Year
Hurry! Hurry!
Where is it going?
You block it
No need to yell at me!
Useless! Go chase it!
Stop yelling! I am so exhausted I am about to collapse
He can't even catch a pig!
Well let me help you
People will laugh at us- still fighting at this old age
You are the one laughing
Let's go
I am the only chasing? Let's go together!
Let's go!
Master, you know how to blow a pig?
You are making the pig fat
Approaching the twelve day of the New Year
killing pigs is a symbol of entering the new year
Red pepper
star anise, cinnamon, geranium
Various spices pan fried together
Ground into powder
Mix with fine salt
Marination is a traditional way of preserving flavor
Spreading evenly while still hot
Amount, proportion, and strength
Ming has over sixty years of experience
This meat is lucky
Hurry up, silly!
Bring the meat for me
Coming
The cedar and Eucommia trees in the forest
have a rich and lasting fragrance
They are good fuel for smoking preserved meat
Look at all the dust
Orange peel and seeds are thrown into the flame
They are rich in vegetable fat just like tree branches
Since they cannot be completely consumed
they turn into tiny particles and rise up
attaching themselves to the meat as they burn
Getting slowly absorbed over time
This is a taste refined by time
The preserved meat is done. Still a week before the New Year
Mrs Zhao wants to have a taste
Broil,
simmer
Scrap away the burnt specks on the surface
Cut into thin slices
The meat is red, glistening with fat
After drying, boil in water breifly
Most of the proteins are preserved
Ancient food preservation techniques
besides preventing spoiling
give preserved food a rich, distinctive flavor not found in fresh food
Garlic preserved meat stir fry
Come eat! See how lucky you are
Bowl and chopsticks are served to you
All thanks to you
We are old partners
You have blessed me my whole life. I am grateful
The best-tasting preserved meat
will have to wait until the children are home
Hulun Buir grassland
temperature stays at below 40 degrees
The lamb belly has been preserved in the snow for over a month
Dasima needs to prepare it for a long journey
The lamb meat is as good as before
This magical trick is too amazing!
Cook simply in boiling water
without any spices. This is the hunters' favorite
The whole family heading to Dasima's mother's home for the New Year
Riding horses is the best way to travel in snow
A hundred years ago, their ancestors in the Republic of Buryatia also rode horses
as they moved from the Baikal river to here
"Hand meat" is the travel food for the nomads
It is easy to carry whether on travels or herding
This picnic in the snow is both simple and delicious
Replenishing lost body heat
Cold temperature can not only preserve but also process food
This is ancient wisdom passed down by ancestors
Deep-fried salty silver carp releases its oil
Simmered gently in soup stock
Large amount of collagen is released into the soup
Old Beijing bean paste is similar in nature
Fat on the skin is scrapped off
Resulting in clear, non-oily soup
Put in pepper, cinnamon and geranium
Cooked together with rutabaga, soy bean, radish
In cold temperature, the collagen particles link together
Forming a "net" and lock in the water
It becomes collagenous
Smooth and chewy bean paste goes well with Laba garlic
or with a bowl of steaming rice
dissolving the silver crap jello into liquid
Dasima's husband cuts with mongolian sharp knives
mincing the lamb ground meat
Inside the warm yurt
the whole family work together on a tribal specailty
to welcome the New Year
When folding the dumpling skin, a small hole is left a the top
in order for steam formed during the cooking process to escape
and form rich and delicious soup
Cang Lang, Chongqing
The moment Ming and her husband had been waiting for has finally arrived
Little "puppy" is back!
I found my little puppy!
Home for New Year
Three sons and four daughters together with their families
came home to be with their elderly parents
It's new year! Let's take out the red envelopes!
Pocket full of red envelopes
One for your eldest son
Red envelope
Hold on to it! It's a big one!
So much money!
Spring festival to millions of families in China
especially those in the farming villages, is a time of family reunion
Lee rode 400 km alone
from Shenzhen to Guangxi Pingle
It's the season of taro harvest
A time for the Lee's family to get together
Mom and dad, I am home!
Come, let daddy hold you
Come, let's go home with Daddy
The 29th day of the waxing month
Lee set up a big furnace in the backyard
Preparing for an indispensible dish for the New Year
Not soft enough
Need to cook some more
Next to the well, women are preparing different types of side dishes
There are plenty of grapefruits in the humid and warm Guangxi
The fragrant fruit is both sweet and sour
Women have their eyes on the spongy skin
Soakng in hot water is necessary before cooking
to rid the skin of its bitter taste
River snails are considered everyday food
But a more complicated cooking method is used for special occasions
Boiled river snails are minced together with fresh pork
Mixed with mint leaves
corn starch, peanut oil, white pepper
Massage into a paste
Fillings made with snails meat
are placed back inside the shells
Stuffing the fillings,
then put into another type of food
is traditionally called "Lan"
In the hands of the women in Pingle, anything can turn into "Lan"
What's common referred to as "18 Lan" has in fact more than eighteen varieties
"Lan" itself is an expression of happiness and contentment
During family reunions,
people put their thoughts and feelings into making delicate dishes
Lee is an extreme example of this process
His specialty is a traditional new year dish from Northern Gui Zhou
Braised pork with crunchy skin
Pork belly placed in oil heated to 200 degrees
Fat under the skin melts under the high temperature
Only the fibrous part is left behind
After deep-frying, meat is placed in icy water
just like smelting a sword
After two hours, the skin is transformed
Grooves and lines appear on the surface
However, the crunchy braised pork is only half-way done
Pork belly is cut into slices
then marinated with fermented tofu, garlic, green onion, pepper, and five spice
The taro's purple lines are the results of its high starch content
After deep-frying, the outside is golden and crispy,
while sweet and starchy on the inside
Our local dialect calls this "first food"
My eldest daughter in Nanning wants me to make this every new year
I typically make 20 bowls
Two different foods put together
melt into each other under high heat
and become a hybrid of taste and form
Yee ended her career in Shanghai
and decided to return to her boyfriend back home
Tainan, Taiwan
Every time I return home for the New Year, the first thing I want to do is to visit my parents
Mom, are you and Dad fighting in heaven?
Two days ago I dreamt that you and dad took me out
Sister said it's because you two miss me
You used to tell me to open my own store
Now I have my own store. Because your dream is my dream
Bless Ching so he can run this store well
Daffodils Temple Market is the most crowded market in Tainan
Many markets in Taiwan are located next to temples
People socialize and make purchases here
and also burn incense and pray for good luck and peace
Yee and Ching take this last opportunity to buy groceries for the new year
because markets are closed on New Year's Eve
Boss
How much?
Fifty grams for 20 dollars
Is it fresh?
We need it for temple worship. Let us pick
This one is calling for us
It's tasty with sugar or vinegar
Red autumn fish is also called "Red Lady" because of its color
In order to cook this type of savory fish
Ching decided to add a Taiwanese marinate
Pineapple sauce
Pineapples from Taiwan are rich in fiber and fruit acid
Fermented soy beans are rich in polypeptide and amino acids
Marinate with one part salt and two parts sugar
Put in a some licorice before sealing the jar
Pineapples and soy beans continue to ferment
After one month, the fruit turns semi-transparent as a result of fermentation
Adding pineapple sauce to Red Autumn fish
rids the fishy smell and adds a sweet and sour taste
No other seasoning is necessary
White bitter melons from Taiwan are juicy and mellow in taste
When used in making chicken stock, one only needs to add pineapple sauce
as the only seasoning
Put the egg yolk here
Put one egg yolk here
We are spending the New Year at auntie's place this year
Auntie said, since dad just passed last year,
we should bring the four kids to her place for the New Year
Three color eggs- a New Year appetizer in grandma's house
Egg, preserved egg, and salted egg. These are easy to get, but the cooking process takes time
Yee never learned the technique from mom
Ching needs to show all his skills
to make the most famous Tainan dish
Mud crab cake
Look at this. IT's not good because it is empty in the middle
Not transparent means this is a good one
Mud crab is a type of green crab
The delightful red color comes from its gonads and pancreas
If this part is ripe and fat, the crab cream will be delicious
Shallots are small but spicy
They are fragrant when deep fried
A common seasoning in Tainan dishes
Both western and eastern dishes take advantage of the aroma
Shredded pork
Sliced mushrooms
Dried shrimp
Sliced squid
mix together with undercooked sticky rice
Stir evenly
Add fried shallots at the end
In Southern China, this is known as rice cake or oil rice
Mud crab is a popular food in Taiwan and Fujian
It is considered a health food
The whole family eagerly awaits
Ching must control the fire well
Fall and winter are the most fruitful seasons for fisherman in South East China
Culinary techniques differ in different regions
People in the Chaoshan region likes marinated raw seafood
which preserves more of the original taste compared with cooked seafood
This is a thousand-year tradition since the time of the Song Dynasty
After soaking in salt water, crabs are then frozen
When icy crabs are sliced
they can be eaten directly and yield a complex flavor
Known as "Seafood ice cream"
Seafood with a strong fishy smell
can be marinated with soy sauce and garlic
Garlic rids seafood of any bacteria
Crab cream becomes hard and sticky
It must be chewed forcefully before the aromatic taste is released
In winter, silver clams are thick and plump
Boiled with seventy degree hot water, within 10 seconds,
the membrane remains intact
Delicious juice can ooze out at any moment
Drizzle with sauce
it is a staple for new year's eve dinner in any Chaoshan and Minnan family
A table full of "silver dollars" symbolizes the arrival of great wealth
Stone Pond, Zhejiang
China has an 18,000 km coastline
During the waxing month, by the shore of Zhejiang
is crowded with transport boats
They are responsible for bringing the fishermen's catch to shore
Chan's job is to provide ferry service to the transport boats
Bring it up after it is unloaded in the harbor
After a busy year
the fishermen always share some hidden treasures with Chan
Eel is the most delicious before the New Year
Fish-cutting knives have sharp edges
They slice fish close to the bone
Chan's wife works on the fish immediately
in order to preserve it for the New Year
It takes only 3 cuts to open up the eel
Star eel has more fat than regular eel
Therefore its flesh is tender and rich in fat
It is a more treasured taste to fishermen
The fishing boats' schedules are unstable close to the New Year
In order to enjoy the New Year's Eve dinner
fishermen work tirelessly day and night
Fishermen are impatient
We barely have time to eat
We must be on the boat when the tide comes
We are up at daybreak. At night just when I am ready to sleep,
someone's phone rings. No sleep all night
Get rid of some! Come closer and bring to shore!
Morning after a night of hard work,
Chan did not go on shore right the way
because he has to work on a rare catch
"Wulang" (black wolf)
A food that is both delicious and dangerous
Only experienced fishermen dare to taste
Wulang
nickname for Puffer fish
The organs are poisonous and must be thoroughly cleaned without leaving a trace
Thoroughly washed without leaving any blood
The discarded portions are enjoyed by seagulls
After exposure to sun and wind,
fish become dehydrated into dry goods
Known as "San"
In an age when there were no refrigerators,
people along the coastline invented this preservation method
The temperature is close to zero degrees
The cold wind brings along dry air
This is the best time to make dry goods
In East Zhejiang,
Dried fish can be either food or seasoning
Its use is similar to bacon
Whether it is pan fry, barbecue, deep fry or steam,
it can harmonize with other vegetables and meats
When the Chan's steam eel, they are used to layering fat meat on top
Nucleotides in the fish and argenine in the meat combine to enhance the flavor
Deep-fried star eel gives a crunchy taste
After steaming,
the meat on the inside turns soft and flavorful
After drying for 20 days,
Wulang turned hard like tree bark
After soaking for a long time,
the fish meat regains its elasticity
Afternoon of New Year's Eve,
women shopped for more fresh ingredients
in order to prepare for the New Year's Eve feast
Wulang is slowly waking
Knives are not suitable to use on its fragmented meat
Tearing by hand can prevent the fiber from getting damaged
The aromatic essential oil of raw ginger
can not only get rid of fishy smell,
but also improve the flavor of the Wulang
In the evening, the whole family is busy at the stove
Chan finally returned to land
to participate in this family cooking affair
This busy night is known as New Year's Eve
In China everyone eats the last meal of the year together with family
This is a thousand-year old tradition
People give priority to this meal
more than any other in the remaining 365 days
At this time,
the best food and the best cooking skills are presented
Red crab rice cake is here
Pingle, Guangxi
Steamed pork is here
Come eat
Cheers!
Cang Lang, Chongquing
Everyone come eat!
Drink a glass of New Year's Eve wine
Happy New Year!
Red crab rice cake made a perfect appearance
Its red color is bright and cheerful
Puts everyone in a celebratory mood
Fat and tasty
Auntie, thank you so much
Thank you uncle
You worked hard today
The preserved pork did not disappoint
Its delicious taste is a comfort to their children who live faraway
The steamed pork and stuffed vegetables made a sumptuous meal
A familiar and down-to-earth taste
Stone Pond, Zhejiang
Reunion after much hard work and toil
is the best ending to a busy year
This year bids farewell to the past year and welcomes the new year
Yes, I'm eating
Cargo? OK I am coming
Who is that? Whose number?
You all take your time to eat
Heshan, Guangdong
New year as defined by traditions,
lasts from the Prayer Festival to the Lantern Festival
Lian brought her son and daughter-in-law to pay respects to the ancestors at the temple
This is the first thing women in Heshan do on the first day of the new year
Glutinous rice powder steam cooked,
stirred until it is thick and tacky
Lian invited female relatives as usual
During the New Year, women must get together
to make a kind of food that blesses the family
Sticky rice cake
a must-learn for all brides-to-be
Every woman who moves here after marriage has learned this
Blowing and expanding the rice dough,
is thought to have a mysterious connection to fertility
Blow! Good, it is done
Frying the rice cakes is a task only Lian's grandma can take on
She can deep fry the rice ball until it is 30 cm in diameter
Longyou, Zhejiang
According to archeological discoveries,
The lower reaches of the Yangtze River has vegetations that date back 7000 years
Rice is not just a staple food,
it can also be used to make wine or sweets
It is a food enjoyed by humans and gods
During the new year, people in Longyou makes a type of food out of rice
It's a way to express their sincere yearning
Hard rice and glutinous rice are mixed in a ratio of 10:1
Glutinous rice has the highest starch content. It is tacky
By controlling the amount of glutinous rice, one can control the texture of the fat cake
Patience is needed in order to produce soft and refined rice powder
After a day of filtering and processing
the rice powder turns out soft and fine
To take it one step further, dry under a heavy rock
The fat cake's white color comes from the fine rice powder
Lard has a unique aroma and cannot be replaced with vegetable oil
Together with white sugar, it gives fat cake its sweet taste
Adding Jiuniang helps the fat cake ferment
Winter in Jiangnan
room temperature cannot activate the fermentation process
Braise overnight with a small flame
The dough has risen well
If the fat cake is a success, that symbolizes good luck in the coming year
The great taste during the New Year
expresses the pursuit of higher expectations
This pursuit embodies people's hope for wealth, luck and blessings
Lard, sugar, and Jiuniang have completely disappeared
The spongy texture comes from the small holes formed during fermentation
The aromatic fat cake was once a food offering for ancestor worship
Nowadays this once holy food is enjoyed by all
It is now a cherished dish during the New Year
In addition to symbolizing grandeur and growth,
food during the New Year also carries the hopes for prosperity and variety
On the first day of the New Year, Damier visits the elders
These are the featured food of the year for the nomads
Cream and dry milk from winter
Raisins and dried hawthorns from summer
Malus baccata and prunes from autumn
mixed together with rice
called "Wuri Wood" in Mongolian
It is a new year dessert for the Buryat Mongolians
This bowl of Wuri wood represents prosperity and must be presented to the ancestors first
Central County, Gansu
2000 km away in Central County, Gansu
The Yang's family has a full pantry
On the day of Laba,
his wife cooked porridge with all sorts of beans
Then fresh lamb is made into minced meat
Different from sweet Laba porridge from other regions in China
The Laba porridge here is salty
Based on different habits in different regions,
to speculate the likes of the gods above
Gods are personified as humans,
eat meat and vegetables
and like both sweet and salty
Sugar melon
Chan's sugar melon, sweet and crunchy
Sugar melon
Chan's sugar melon, sweet and crunchy
How much?
Eight dollars
Not cheap
Sugar melon
a unique dessert in the central Lu region
Only available during the New Year
My sugar melons are the best
Chan's House practices the most traditional sugar manufacturing technique
Rice starch dissolves into wheat starch
resulting in malt
Before sugar cane, malt was the main sweetener in China
It's bubbling
The next step is the shape the malt with arm strength
This process is known as "plucking sugar"
The elasticity is now adequate
Three people work together to smooth out the sugar
Fold in half four times
matching the top and bottom edges
forming an empty, 4 meter tube
At this time, utilizing the cold outdoor air
the sugar tube hardens.
One must work even faster
Coated with cooked sesame
kids are eagerly waiting
Xiamen, Fujian
Sweet is the main theme for the New Year
Desserts from different regions have different personalities
"Kuih" is a rice product
Its various forms are found in festivals around the year in Xiaman
If one puts a turtle shape on top of this red rice dough
then it is the "red turtle pudding" for the New Year
Is it yummy?
Yummy
Flowers are carved in the perimeter of the turtle stamp
This takes tens of thousands of strokes
Every Minnan family has a turtle stamp as an heirloom
Yuan is the last professional turtle stamp sculptor in Xiaman
It's a child's song in the Minnan dialect. We know it since little
"When turtle's head moves, big houses are built"
"Touch turtle's mouth, money comes your way"
"Touch turtle's body, luck will change"
"Touch turtle's feet, endless wealth"
"Touch turtle's tail, persists till the end"
Every year on the 23rd day of the waxing month
see the kitchen god off to the heavens
Not much to offer
except sugar melons
When the heavens above is well, the earth is peaceful
Let me give you some Laba
Show me some malt flour
Let me give you Laba
Show me a good harvest
Chinese New Year starts with Laba
People show their respects to nature through different customs
as well as their devotion to the gods
and thankfulness to the ancestors
And food
has always been the way humans communicate with the gods
It's the simplest and most direct path
These food items carry the warmth of hardworking hands
They are an inheritance of wisdom and diligence
as well as Chinese people's sensitivity to the passage of time
Since the time of farming
these will all be gone from our sight some day
Heshan, Guangdong
Master Hau has a martial art academy
His son Ying just turned 20
He is his father's best apprentice
The seventh day of the New Year is a big day
It is also the most lively day in the Hau's household
Martial arts apprentices and students all come celebrate the New Year
Backyard turns into a big outdoor kitchen to prepare dinner for 200 people
This is my son Ying
According to Chinese legends,
Nu Wa created humans on the 7th day of the New Year
This day's importance is not less than New Year's Eve according to Guangdong customs
This day of friendship, social exchange and gathering is known as "People Day"
Tonight's dinner is Guangdong hot pot style
But the most eye-catching dish is one that was prepared ahead of time
Roasted goose
Perfectly roasted geese
are much like the essence of Chinese martial arts
Both external appearance and internal qualities are important
The secret seasoning ingredients
The one-and-only undisclosed manuel
The abdomen skillfully sealed
not affecting the shape yet airtight, simple and effective
Training the body requires breathe
Skin and flesh are separated
Tight throughout
The strength reaches every pore
Colored with a sweet broth mixed with red vinegar
followed by a brief drying period
these red geese are then ready to go into the oven
One must use Lychee wood that are at least a year old
It's a slow-burning fuel that keeps the temperature constant
Even an experienced chef
can only manage two ovens at the same time
During the roasting process, one must turn and change position,
in order to ensure even cooking
Under high heat, the fat melts under the skin and oozes out of the pores
Before removing from the oven, roasted geese must appear full, red and shiny
The best time to eat roasted geese is within two hours after removing from the oven
That's when they are rich in flavorful juice, skin is crispy and the meat is tender
It's an extraordinary main dish on any dining table
During the feast, father passed on his social connections to son
During holidays and festivals in the south,
gatherings include more than families but also others in the community
However, in the cold north,
most people gather indoor with families
During these moments, snacks are the best companions
Only people form the Northeast are sincere
He is truthful to you and friends,
Flat hazels are the main source of income for the Jin family
During the New Year, they are the best snacks during leisure times
We don't sing as well as others
Fried goods are unique in the Chinese culture
They are in high demand during the New Year
30 tons may be consumed in one day
Comparable to the total amount of turkey consumed on Thanksgiving in America
Frying rice is a New Year custom for the people in Anqing
Frying glutinous rice after it's been soaked
until the surface is crispy and golden
Fried rice with chicken soup is a heart-warming family dish during New Year
The love for the crunchy taste
motivates the Chinese to use different foods to make fried goods
The flesh looks good
Not only do people spend time and energy to prepare New Year meals,
they also prepare exquisite snacks between meals
The same passion is found in preserving fruits
This is the last harvest for the star fruit from Canton and golden dates from Taiwan
Using salt and sugar to preserve fruit
results in sweet and salty preserved fruits
Not only do they stimulate saliva,
but are also pretty to look at
Yulin, Guangxi
People in Guangxi uses a more delicate method to preserve fruits
Winter melon is carved into different shapes
First soaked in sugar solution, then air dry
Controlling the concentration of sugar solution makes the surface shiny
without extra sugar particles
The sweet taste is infused with winter melon's fragrance
Its aroma is slowly released in hot tea
These exquisitely prepared snacks
add color to the leisure time during the New Year
Song Jiachuan, Shaanxi
Happiness is not necessarily determined by eating extravagant meals
In some places, simple meals can also make families happy
Deshelled Mi grains are ground into powder
for use in making a dessert in Northern Shaanxi
cake corner
Five year old Yu gets this traditional treat from his grandma's cave oven only during the New Year
Don't go
Scorching steam billowing out of heated stoves
Mi powder heats up quickly
Grandma needs to sprinkle many layers
Steam softens the dough
Skillful hands go to work
The whole family gets busy while the dough is still hot
to work the dough into shapes of ingots
Cake for the New Year
Yu, sit well
You will eat after I deep fry them
Deep frying adds a different texture
Cake corners are crispy on the outside
soft and chewy on the inside
with syrup oozing out
Mi, one of the most ancient foods in China
Among other types of food,
is no longer an important item
Only during the New Year
the elders use it to teach the younger generation about taste
Ping Shan, Hong Kong
Hong Kong
A highly commercialized city
There are many families and clans
A high demand for exceptional food
Yuen Long
A landmark for the old times in Hong Kong
Once upon a time this place was filled with farmlands
Traditions and customs are best preserved here
Delicious food in the underground world
A small store far from the cities
houses a hidden food empire
Its owner is Mr Tung
He only makes one traditional dish
Poon Choi
Six years ago his son Pang returned from from studying abroad
Under his father's guidance, he started with the basics
This pork is tender enough. You can add the ingredients
Poon Choi contains a variety of food each cooked separately
Its uniqueness is in its diverse tastes
Each taste comes from a secret recipe
Local dates give a sour taste
They rid pig's feet of the oily taste
Homemade yellow wine rice has a rich aroma
It's a great match for the "Fairy Chicken"
Tangerine peel is a special seasoning in China
Use it in soups after scraping off the rind
It adds a sweet taste
Add more
Ping Shan Poon Choi
Yes
After steaming for two hours
"fairy chicken" looks spectacular
The skin is tender and meat is delicious
Nine exquisitely prepared dishes presented one by one
Combined together forms the famous Hong Kong Poon Choi
Nine Ghosts
Poon Choi is more than just the combination of the "nine ghosts"
it is also a miraculous union of space and time
Radish pieces put at the bottom
Meat, bamboo shoots and squid layered on top
Juices of the fermented tofu and pork seep to the bottom
Five types of food are then placed on top
Poon Choi assembles the taste and shape of all its ingredients
It symblizes unity, harmony and happiness
It's a wonder in the world of Eastern cuisines
This method of combining different foods is not unique to Hong Kong
In Suzhou where exquisite cuisines are known
there is a rare, grand dish
A clay pot half meter in diameter
Placed in it the best ingredients in Suzhou
Chicken and pork thigh form the base
chicken, goose, speckled goose, pigeon etc 5 types of poutry are added subsequently
Simmer slowly after adding water
Add half-cooked pigeon eggs at the end
Seven pieces
It is the soul of the New Year's feast in Suzhou
Sheung Wan is a crowded place
The herbal shop is back in business
As the Lantern Festival approaches,
New Year is coming to an end
The last feast of the New Year will be held in a temple in Yuen Long
Three hours before the feast
Half of the 500 kg worth of food has already been prepared
Pang and ten other companions need to work nonstop
Song Jiachuan
2000 km away
on Lantern festival, Yu got a gift he has been dreaming of
A thousand-year traditional celebration is waiting for him by the Yellow River
This celebration will mark an end to the New Year festivities
People come to the celebration from all parts of town
365 poles were erected by the sides of the Yellow River
to hold up 365 lamps
representing each day of the year
After walking through the tortuous maze,
one takes a step toward the hopes for the new year
This is how Chinese people interpret life
In Hong Kong
this is perhaps the most organized, one of the few traditional New Year's feasts left
People experience love for people and home through food
As the sound of the firecrackers fade
the last taste of the traditional New Year lingers
This is
A Bite of China Chinese New Year
a program that welcomes the New Year with love
Spring Festival
perhaps a day will come
when it becomes an unremarkable symbol on the calendar
marked with the color of one's memories
However, the tortuous Yellow River propels life forward
When the festivals arrive
New Year will always blossom brilliantly on the dining tables of the Chinese
At least
in the name of a good meal
It's the New Year! Drying seafood
Happy New Year
Wishing you prosperity and wealth
I give you laba, you give me blossoming flowers
It's the New Year
Everyone come eat roasted pork
Eat fat cake and grow tall
It's the New Year! Let's eat!
Eat sugar melon on the New Year. You will lose your teeth
Eat some crispy dry goods
It's the New Year! Go to mom's house for dinner
It's the New Year! Eat cake corners!
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