CNY is one of the significant and popular festival of Chinese culture, which is followed by tradition and the rituals from one generation to another. Another highly visible and beloved element of CNY festivities can be associate with traditional Chinese sweets and chocolates called CNY goodies or ang pow desserts. These goodies do not only satisfy our tongue but also stimulate a history of our past, traditions and family functions. The article will look at the history of some of the commonly consumed Chinese New Year’s delicacies as well as transforming process of them.

1. Nian Gao

The CNY cannot be complete without Nian Gao which is also known as sticky rice cake. It is produced from glutinous rice flour and sugar, with the addition of dates or any other ingredient and they are processed through steaming or boiling to make it sticky and chewy in texture. It is a traditonal food that represents new growth, success and a sweet New Year because the literal meaning of nian is year and gao means high or tall.

The story goes that during the Three Kingdoms period of China (220-280 AD) there was a year of great scarcity of food. Wang Xizhi, a famous scholar of the Wu Kingdom in the Three Kingdoms Period, and his family could barely make both ends meet. Wang managed to teach his children to prepare a sweet rice cake from a small portion of rice as helped his children. This tasty dish met the expectations of their hunger and also became a source of happiness and comfort for their family. Up to now, preparation and preparation of the Nian Gao remains an important part of the China New Year celebration.

2. Pineapple Tarts

They are also referred to as Feng Lin Su and are another popular CNY savory which originally came from the South of China particularly the Guangdong province. These are fruit tarts with pastry base made from butter and adorned with a pineapple jam that is sweet-tart in taste.

The name of these delicious tarts has a somewhat bizarre ring to it but there is actually a story behind it. I read somewhere that pineapple tarts originated from a Chinese pastry chef who was sufficiently fascinated by the appearance of a pineapple. To motivate this he employed their colourful golden appearance and their spiky shell to form of his tart. Moreover, the sweetness contained in the pineapple jam delivered a tangy likeability that reflected the concept of Yin and Yang in the traditional Chinese culture hence the CNY celebration ushered in the prosperity that was nurtured by the Chinese groups.

3. Love Letters

Love Letters, or Dong Xin Hua in Chinese, is one of the conventional CNY snacks that originate from the Teochew (Chaoshan) part of Guangdong, China. These thin, golden crackers are cook to a crisp, fried, and honey-sweetened and are made from a flour, sugar, and sesame seed dough. The dough flat and made into diamond or heart pieces; fried in hot oil until it is crispy and golden brown.

Acquiring an interesting name from a famous Chinese love story originating from the famous novel Red Cliff, these cookies. There is an anecdotal story that a rich man fell in love with a Teochew opera performer to the extent that he frequently dispatched these Love Letters in the form of the cookies. This act of love and determination made them get married and the making and sharing of these cookies were then associated with love and romance among the Teochew people. Therefore, they have been used in the past as symbolic gifts to be given between couple, families and friends during CNY.

4. Kueh Bangkit

Kueh Bangkit or ‘Yellow Cake’ is the Peranakan specialty CNY cookie that belongs to the Chinese descendants who married in the Malay culture. They consist of a simple combination of coconut milk, floor, sugar and eggs then rolled into small cylindrical forms before being deep fried until they are golden brown.

The story of Kueh Bangkit goes back to the 15th century when Chinese learnt about the Malay Archipelago. The Chinese married the Malay hence the development of a new culture and their food, the Peranakan people. In the case of Kueh Bangkit it’s came to represent the combination of Chinese and Malay cuisines when demonstrate its unique taste and shape and now is a pleasure for all people in South East Asia during CNY.

5. Wong Lai

Wok-Lai or Wok-Hit Rice Dumplings also known as Wok-Roasted Rice Dumplings is a traditional CNY delicacy from the Guangdong province in China. This type of dumplings is made out of glutinous rice coated with sweet paste, which is usually comprised of red beans, peanuts and dates is put inside, and then, it is wrapped in a lotus leaf or in banana leaf. These dumplings are then put in a wok for steaming until they are tender, slightly tacky and full of flavor.

The name Malaysian restaurant comes from the phrase “Wong Tau Lai” which simply translates to “ Happy Reunion”. The type of biscuit can be associated with families and friends coming together during celebrations of CNY thus the biscuit is enjoyed when shared with families and friends. Furthermore, the lotus leaf wrapping also implies richness, prosperity and well being.

Therefore, the tale of CNY goodies is an interesting narrative of the traditional cultural background of Chinese people. Starting from simple and familiar love, harvest, and hardships, up to global trends of merging different cuisines and culinary ceremonies into one, all these popular CNY goodies bring the consciousness of our heritage, unity, and happiness to our lives. Therefore, as we await the celebration of Lunar New Year, it is important that people also take time and cherish the great culinary delights that have been brought down through generations and share them with our families.