Chinese Lunar New Year 2025. The date Chinese New Year is determined by the moon and can fall between January 21st and February 20th . In China it is beginning of the Spring Festival, formally celebrating the start of spring. This new year is the year of the Snake and it will be celebrated from Wednesday 29th January. Houses, banks, offices and streets in China will be hung with red lanterns and decorated with red banners. In parks and squares there will be dragon dances, fairs and firework displays. There are lots of dishes from across China that can be served as part of the celebrations often with symbolic meanings.
What food to eat at Chinese Lunar New Year?
The night before Chinese New Year families get together for the most special meal of the year. On the menu there can numerous dishes including Chinese dumplings filled with minced pork, chicken, prawns and vegetables. These can be fried, steamed or baked. Sometimes a copper coin is put in a dumpling, and the one who eats it is supposed to become wealthy.
There can be sticky rice cakes to promote wealth, rice balls for family togetherness and longevity noodles symbolising a long life. Oranges and tangerines are believed to bring good luck because of their ‘ golden colour ‘. The Chinese for orange even sounds the same as the Chinese for success.
Baked Fish
Whole fish is one of the most famous Chinese New Year recipes. Fish is normally the last dish served and can be grilled, steamed or boiled. Recipes include carp, weaver and catfish and it is important that there is plenty as the remainder is eaten the following day. This symbolises a surplus and indicates good fortune for the year ahead. When serving the head of the fish should be placed towards distinguished guests or older family members showing respect. The fish should only be eaten after the person who faces the fish head eats first.
Spring Rolls
Spring rolls get their name because they are traditionally eaten during the Spring Festival. They are Chinese New Year dish especially popular in Eastern China. Traditionally eating Spring Rolls symbolises a ‘ ton of gold ‘ because they look like gold bars. They are made from crisp pastry wrappers filled with vegetables, minced meat and seafood.
Some of my favourite Chinese recipes
Here are a few links to some of my top Chinese recipes you can make to cook during the Lunar New Year celebrations from Chinese barbecue-style roasted meats to spicy Sichuan dishes like Mapo Tofu. Just click on the picture for the recipe.
Soy Sauce Chicken See Yao Gai 豉油鸡
Soy Sauce Chicken is traditionally a whole chicken braised in an aromatic master stock made from soy sauce. In China a master stock is used again and again, each use imparting more flavour into the stock.
Scallop and Asparagus Stir-fry (蘆筍炒帶子).
This is a dish fit to grace any dinner table not just a Chinese banquet. Scallops and asparagus are two very luxurious ingredients and the dish is finished with Oyster sauce combining the classic Cantonese combination of sweet, salty and savoury flavours.
Salt and Pepper Pork Chops (椒盐猪排)
This is a real favourite of mine as it is incredibly tasty, and the pork is tender and not dry. What’s more, it is quick to cook so perfect for a midweek supper. Finally, you don’t need lots of expensive ingredients, most of them will already be in your store cupboard or pantry.
Beef in Black Bean Sauce 豉汁牛肉
My take on this classic Cantonese recipe using Douchi or fermented black beans, tender beef, mixed peppers and flavoured with soy sauce, ginger and garlic.
Shanghai Red-braised Pork Belly
In China red coloured meats are eaten for good luck as red is the colour of fire, a symbol of good fortune and joy. ‘Red cooking’ is a popular method of braising dishes in northern, eastern, and southeastern China. The name is derived from the dark red-brown colour of the cooked items and the sauce.
Kung Pao Chicken
Made from stir-fried soy-marinated chicken, leeks and raw peanuts. The flavour comes from Sichuan peppercorns and red chillies. They are first heated in hot oil with perhaps some ginger and garlic. Then you serve the finished dish with simply steamed rice.
Sichuan Salt and Pepper King Prawns
The prawns are quickly deep-fried in the lightest coating and then seasoned with a blend of salt, chilli, and pungent Sichuan pepper. The result is mouth-watering and delicious.
Slow-braised Lamb with Ginger and Spring Onions
In China, lamb or mutton is eaten mostly in the north and northwest and is especially favoured by the Muslim and Mongol populations but it is available everywhere. Chinese recipes mostly call for mutton or substitute goat rather than lamb mainly because traditionally lamb was scarce, and the cooking times would be longer.
