ADVERTISEMENT Lunar New Year is a special holiday that I look forward to every year. And I love sharing what my traditions mean with non-Asian folks to both demystify this amazing annual festival and help them understand what it really represents. I usually invite my non-Asian friends over to join in our big New Year’s Eve feast, and I spend time showing the kids at my twins’ schools how to make dumplings, because sharing my culture is important to me.
As a kid, one of my favorite parts about the celebration was the tradition of elders giving children money for the new year. I loved getting red envelopes, decorated with shiny gold Chinese characters, stuffed with money. My grandmother reused the same envelope every year—tucking in a crisp $20 bill and immediately asking for the envelope back once I had opened it. Now, I love picking out red Hello Kitty envelopes for my kids, featuring the zodiac animal for the new year.
Nián gāo: For dessert, nián gāo, a glutinous sweet rice cake, is said to make each year sweeter and better than the last. 1. In separate small bowls cover the mung bean noodles and wood ear mushrooms with boiling water. Set aside for 10 minutes until both are soft and plump; drain, cool, then chop the noodles into pieces about 1-inch long. Finely chop the mushrooms and transfer both to a large mixing bowl.
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