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CHINESE NEW YEAR

 
 

Chinese New Year




Gong Xi Fa Cai! On the first day of Chinese New Year [see calendar], this greeting, which in English means "Have A Prosperous New Year", will be heard throughout the country where there are Chinese communities.

It heralds the arrival of the Chinese New Year - a most auspicious time for the Chinese - and to greet someone with these words on the first day of the New Year is to wish good fortune and blessings upon that person.

In China, this joyous period signals the beginning of spring after a long winter and thus represents a new start to a hopefully fruitful year. It is a time when, by tradition, all debts have to be settled to wipe the slate clean. And to mark the occasion, new clothes and shoes are worn while the entire house is spring-cleaned. Chinese New Year is a time to renew friendships and foster family harmony.

In Malaysia, the time-old traditions are carried out each year in most Chinese households. Preparations begin long before the dawn of the New Year and reach a feverish pitch during the preceding week. And as with most festivals the gods and ancestors are venerated and propitiated with much ceremony during this period.

Home are decorated with charm papers and red banners inscribed with auspicious characters written in gold paint for luck. A bright-red banner is usually hung over the lintel of the main door to attract prosperity. On Chinese New Year's Eve, a grand reunion dinner is held in every household and family members travel from afar just to be home for this meal.

No effort is spared in preparing a sumptuous feast and there are usually lots of leftovers. The Chinese believe that an abundance of food during this time will mean that you will never want for anything throughout the entire year.

An hour before midnight, the family gathers to pay homage to the ancestors at the family altar. As the clock strikes twelve, firecrackers are set off, making a lot of noise to scare off any evil spirit lurking around. Lights are left burning all night long and children are encouraged to stay up late in the belief that this will add a few more years to their parents' life.

In the mornings, the children dress in new clothes and gather to greet their elders "Gong Xi Fa Cai". In return, the children are rewarded with an "ang pow" or red packet containing cash.

Ang pows, considered to be luck money, are given to children and unmarried people younger than the giver. Brand new notes are given, usually in even amounts. The more religious folks observe a vegetarian diet n the first day. The first, second and fourth days are days for visiting and merry-making. Most Chinese hold open houses during which friends, including those of othe races, visit to partake in the merry-making.

The celebrations continue until the 15th day. The seventh day, which according to Chinese legend is the birthday of man, is marked by eating "yee sang", a salad made up of thinly-sliced raw fish, shredded carrots, turnips, lettuce, pickles and some spices.

The ninth day, the birthday of the Jade Emperor, is a special day for the Chinese, especially the Hokkien community who make a special offering to the God of Heaven, as he is also known. A high table laden with chicken, friend cuttle fish, pomelos, tortoise buns and mandarin oranges, is set out in the open.

The New Year festivities end with a grand finale on Chap Goh Meh, the 15th day. Many houses are illuminated and lanterns are hung on this night while feasts are held.
 
 

Chap Goh Meh

On the 15th day of the first month, which is the night of the first full moon of the year, the Chap Goh Meh is celebrated as a sort of Chinese Valentine's Day. It is marked by quaint and colourful traditions that are very Malaysian.

The celebrations of Chap Goh Meh stems from age old traditional practices of the Chinese. Many years ago, the evening of Chap Goh Meh was first heralded by the explosions of fire crackers in the belief that the noise it created would scared away lurking evil spirits or ghosts. This was usually followed by a night out for the young maidens who would parade in their carriages around town. The route would inevitable include the crossing of bridges as it was symbolic of changing one's luck for the better.

This is then the time for the many male spectators to admire these maidens who ventured out in teir resplendent clothes and jewellry. The waterfront areas then popular gathering points. Chap Goh Meh wa also believed to be a night where youths and maidens made wishes by throwing oranges and red dates into the water, as it was believed that wishes made on this night were more willingly granted by the heavenly powers.
 

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Nien Koh

The festive nien koh or sweet sticky cake in Cantonese is offered on the 24th day of the Chinese 12th Moon to the Kitchen God said to be watching over the household and making an annual report to the Heaven God prior to Chinese New Year.

The sweet sticky cake is to seal the Kitchen God's lips and the sweetness of the nien koh to ensure that he only says sweet things.

Nien Koh is traditionally steamed in bamboo baskets lined with banana leaves for added aroma.

The batter is made of glutinous rice flour and sugar and made through a labour- intensive process.

Sweet and sticky, it is popularly eaten with shredded coconut.

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Ground Nuts

Groundnuts, or fah sang in Cantonese, have become the preferred snack for the Chinese New Year celebration. Invariably, the word "sang" (life) gives a symbolic meaning to longevity.

In the olden days, groundnuts were served with soft drinks and aerated water along with cakes and other delicacies. They were also given away as gifts.

As its popularity grew, groundnuts have now become a common snack during other festivals such as the Mooncake Festival.

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Yee Sang

Every Chinese New Year, the snakehead (a carnivorous fish) is the food of choice for many as they celebrate the seventh day of the festival - a day dedicated to the human race.

There is a great demand for the fish on the seventh day because of its name, sang yue, in Chinese community symbolises longevity and good health.

It is also a delicacy and believed to be folk remedy for wide variety of ailments, including wound healing.

Its flesh is mixed with other items in soups, noodle dishes and porridge but during the Chinese New Year, this fish is eaten raw, tossed in the colourful yee sang, the raw fish slices are dipped in Chinese wine and mixed with pickled papaya, ginger, onion, cucumber, radish, carrots, jellyfish, coloured yam in green and red, pomelo, sesame seeds and crackers.