The year of 2014 is a special year as we celebrate New Year 2 times both in January, the first month of this year 🙂
New Year’s Day is observed on January 1, the first day of the year on the modern calendar Gregorian as well as the Julian calendar used in the Roman Empire since 45 BC.
With most countries now using the Gregorian calendar as their de facto calendar, New Year’s Day is probably the world’s most celebrated public holiday, often observed with fireworks at the stroke of midnight as the new year starts in each time zone.
This year, we will celebrate another New Year – It’s the Chinese New Year which falls on January 31. Traditionally, the celebrations run from Chinese New Year’s Eve, the last day of the last month of the Chinese calendar, to the Lantern Festival on the 15th day of the first month, making the festival the longest in the Chinese calendar.
Because the Chinese calendar is lunisolar, the Chinese New Year is often referred to as the “Lunar New Year” and we usually wish Gong Xi Fa Cai to those who celebrate it.
As the Chinese New Year is approaching, it means we should get ready to party! And by “party” I mean “eat.”
Many New Year’s traditions around the world involve champagne and firecrackers, but when it comes to Chinese New Year it’s all about the feast!
Food plays an important role in Chinese culture, so it’s no surprise that a huge part of the Chinese New Year celebrations center around big banquets dishing up lucky dishes and symbolic foods. Dishes served most during Chinese New Year symbolize hope and renewal for the New Year.
As the Chinese New Year is coming in less than 3 weeks, I start thinking of what to cook for Chinese New Year. Although I don’t celebrate Chinese New Year but I have a habit of cooking a special menu on every festive. This time I am thinking of cooking Egg Foo Yong or in my country known as Fu Yung Hai.
Why Egg Foo Yong?