According to what most people see in popular culture, the Chinese New Year celebration is all about lion dancing, and not much more. In actuality, the celebration is steeped in rich culture, tradition, and symbolism. Each day of the celebration holds a different meaning.
Dr. Y.M. Chen, Ph.D., L.Ac. of Anthem explains, "For thousands of years, many customs have been associated with traditional Chinese New Year, such as housecleaning, planning a financial resolution with new management, staying healthy with good mental and physical balance, as well as building up good habits."
Before the New Year arrives, the Chinese consider it very important to give the house a thorough cleaning, sweeping away any bad luck that may have accumulated over the past year. However, they wouldn't even think about cleaning for the first few days of the New Year - if you happen to do any sweeping during this time, you risk "sweeping away" any good luck you may have.
The Chinese people often decorate doors and window panes during this time, usually in red, which is considered to be a lucky color. In addition, they often hang paper cuttings and lanterns (paper cutting is an ancient Chinese art form dating back to the Han Dynasty.)
On New Year's Eve, families get together and spend the evening preparing Chinese Dumplings (Jiaozi.) Remember to be careful when biting into one, though, as it is common to hide a coin in one of the dumplings. Whomever gets the dumpling with the coin will supposedly have good luck in the year ahead.
Families also prepare a "Tray of Togetherness" which is a circular or octagon-shaped tray with eight compartments, each one containing symbolic foods such as lotus seeds and lychee nuts, which provide a sweet beginning to the New Year.
On New Year's Day children receive "Leisee" red packets decorated with gold symbols and filled with "lucky money."
As in most cultures, an abundance of symbolism resides in the foods that are eaten. What gives certain foods significance in the Chinese culture? Perhaps it is the appearance of the food, for example, serving a whole chicken during the Chinese New Year season symbolizes family togetherness. Noodles represent a long life, and as one might guess, there is superstition that dictates that it's bad luck to cut them. Both clams and Spring Rolls symbolize wealth; clams because of their resemblance to bouillon, and Spring Rolls because their shape resembles gold bars.
On the other hand, the symbolism might come from the way a Chinese word sounds. For example, the Cantonese word for lettuce sounds like "rising fortune" so it is very common to serve a lettuce wrap filled with other "lucky" food. The word for "fish", "yu" sounds like the words for both "wish" and "abundance". As a result, on New Year's Eve it is customary to serve a fish at the end of the evening meal, symbolizing a wish for abundance in the coming year. For added symbolism, the fish is served whole, with head and tail attached, symbolizing a good beginning and ending for the coming year.
If you are now inspired to celebrate "Chinese New Year" with your family, look no further than Anthem .Asiana Kitchen, to be exact. Chef Tian, originally from Beijing China, is only too happy to provide a formal framework for celebration of the Year of the Rat.
Asiana Kitchen will be unveiling their dishes for the New Year, and will be offering daily menu specials throughout the celebration of Chinese New Year.
Chef Tian's creations for the restaurant are mouth-watering as well as eye popping. Dishes such as Walnut Shrimp (lightly-battered shrimp in a creamy white sauce crowned with honey glaze walnuts,) Pineapple Fried Rice (fried rice with chicken, pork, cashews, and pineapples served in a halved pineapple,) and Asiana's Bird's Nest (fresh white meat chicken, Canadian scallops, White Mexican shrimp, and vegetables sautéed in a light sauce and served in an edible 'bird's nest',) have defined Asiana Kitchen, which has been open under new ownership since February of 2007. At least two new dishes, destined to take their place among the restaurant's most popular dishes, will be introduced in the New Year, including Asparagus and Shrimp and Pineapple Beef. |
 |
Asiana is a fusion of Japanese and Chinese Cuisine, and they offer specifically Japanese entrees as well as a full Japanese sushi bar where everything is fresh and made to order. A full bar and casual bar area make the restaurant a great choice for a place to go with friends on weekend evenings.
Chef Tian spent many years as a "prep boy" in Beijing where he learned the fine art of garnishes, and now incorporates very intricate, lavish garnishes on each of the plates he serves. He specializes in " Szechuan " or "spicy" dishes. He owned his own restaurant in Beijing , and worked for many years at a seafood company.
His new home, Asiana Kitchen, offers a private party room with plasma televisions and patio access, seating fifteen to twenty people (reservation only, eight person minimum.) They also offer a "Tatami" or traditional Japanese floor dining (reservation only, six person minimum, minimum per-person charge, with at least 50 percent Japanese entrees and sushi served.)
If you've been looking for "an excuse" to stop by and try Asiana Kitchen, Chinese New Year is that perfect excuse. Be sure to order some sushi to take home for later!
If you're looking for a traditional recipe that holds as much meaning as it does flavor, look no further. "New Year Fish Salad" is chock full of symbolism, and fresh, wholesome food. The raw ingredients signify the renewal of life, which is a very important concept during the Chinese New Year. The sound of the word for fish in Cantonese sounds like the word for prosperity. The most important (and fun) part of eating yu sheng is the mixing of the ingredients. To ensure good luck for the year ahead, everyone calls out "Lo hei!" which means "to mix it up" but also sounds like "to prosper more and more" while they use their chopsticks to toss the ingredients as high in the air as they can. Now that's a well-tossed salad!
This dish goes way beyond a good idea for your Chinese New Year menu. In fact, no Chinese New Year feast is complete without yu sheng, the colorful salad of raw fish and crunchy vegetables. It is served in most Singaporean Chinese restaurants throughout the lunar new year celebration. In recent years, the ingredients have become increasingly elaborate and exotic, including jellyfish, preserved papaya, deep-fried yam sticks, pickled shallots, and more. No matter what ingredients you decide to use, make sure you use the freshest fish and vegetables.
Salad Mixture
- ½ cantelope or ¼ honeydew melon
- 1 grapefruit
- ¼ cup thinly-sliced sweet pickled ginger
- 1 medium carrot, shredded
- 3-inch wedge (1/4 lb.) jicama, shredded
Dressing
- 3 to 4 tablespoons cooking oil
- 1 teaspoon sesame oil
- 3 tablespoons plum sauce
- 1 tablespoon sesame seeds
- 6 ounces salmon fillet
- 6 ounces firm white fish fillet, such as sea bass
- 1 tablespoon lime juice
- 1 tablespoon cooking oil
- ½ teaspoon white pepper
- ¼ cup chopped roasted peanuts
- 1 green onion, slivered
Preparation
Peel melon and cut into crescents. Segment grapefruit by cutting away the peel and white pith; cut and lift out segments. In a bowl, combine melon, grapefruit, ginger, carrot, and jicama.
Combine dressing ingredients in a small bowl.
Place sesame seeds in a small frying pan over medium heat, cook, shaking pan continuously, until lightly browned, 3 to 4 minutes. Immediately remove from the pan to cook.
Remove skin and any bones from the fish. Thinly slice fish across the grain to make pieces about 1 by 2 inches. Fan slices on a serving platter, alternating pink and white fish. In a small bowl, combine lime juice, oil, and white pepper.
Assembly
Drizzle lime juice mixture over fish. Mound salad mixture in center of fish. Spoon dressing over the salad. Garnish with peanuts, sesame seeds, and green onion.
Info> Asiana Kitchen, 3668 W. Anthem Way, Suite A-128; 623.551.7588; www.asianakitchen.com; Sunday through Thursday 11 a.m. to 9 p.m., Friday to Saturday 11 a.m. to 9:30 p.m.; take out available. |
