Spring Festival by World Federation Of Chinese Catering IndustryWorld Federation of Chinese Catering Industry
There are various traditional Chinese festivals that date back to the days of yore, such as the Lantern Festival, Qingming Festival, and Spring Festival. The dining customs present in these festivals have been handed down through the ages, and involve Chinese people eating certain foods during particular festivals due to them having a special meaning.
二十四节气摄影图：谷雨 by Da DongWorld Federation of Chinese Catering Industry
1. Spring Rolls for the Beginning of Spring
Having spring rolls during the Beginning of Spring is a time-honored tradition originating from ancient China, when people believed that it would bring them luck.
Traditional Layered PieWorld Federation of Chinese Catering Industry
Spring rolls are actually pancakes, and were called chunpan in ancient times. Chunpan has its origins in the Jin dynasty, where it was originally called wuxinpan.
Spring Rolls by SHAANXI TOURISM CUISINE PROFESSIONAL COLLEGEWorld Federation of Chinese Catering Industry
Sishi Baojing (a book written in the Tang dynasty) mentioned people making pancakes at the Beginning of Spring. In this book, the pancakes were referred to as chunpan. In the years that followed, chunpan slowly adopted more and more exquisite shapes and diverse ingredients. According to historical records, people of the Yuan dynasty put stuffing inside pancakes and then deep fried them before eating them.
Spring Rolls by SHAANXI TOURISM CUISINE PROFESSIONAL COLLEGEWorld Federation of Chinese Catering Industry
People stuff the pancakes with filling, roll them into long strips, and fry them until they become golden brown and float atop the oil. The filling can range from vegetables to meat and can be either salty or sweet depending on the region.
The Lantern Festival by World Federation Of Chinese Catering IndustryWorld Federation of Chinese Catering Industry
2. Yuanxiao (Dumpling ball) for the Lantern Festival
The annual Lantern Festival, a traditional festival in China, takes place on the 15th day of the first lunar month.
Glutinous Rice Ball by World Federation Of Chinese Catering IndustryWorld Federation of Chinese Catering Industry
Eating yuanxiao during the Lantern Festival is a traditional custom handed down from ancient times, and is meant to symbolize a joyful family reunion.
People usually make the dough out of glutinous rice flour, then tear it into pieces, stuff them with filling, and knead them into a round shape before cooking. The methods of making yuanxiao and the fillings differ from place to place in China, and thus have been divided into two main schools, the North and the South. They are commonly referred to as tangyuan in southern China.
二十四节气摄影图：清明 by Da DongWorld Federation of Chinese Catering Industry
3. Qingtuan for the Qingming Festival
The Qingming Festival is not only a traditional festival, but also a solar term. It occurs around April 5 in the Gregorian calendar.
Green Rice Ball 1 by SHAANXI TOURISM CUISINE PROFESSIONAL COLLEGEWorld Federation of Chinese Catering Industry
Through the ages, the customs of the Qingming Festival have gradually integrated with those of the Cold Food Festival and the Double Third Festival. The custom of having qingtuan during the Qingming Festival originated in the Song dynasty, where it was primarily a continuation of the custom of having cold food during the Cold Food Festival. It's the most well-known delicacy featured in the Qingming Festival, and a favorite amongst people in South-East China.
Green Rice Ball 2 by World Federation Of Chinese Catering IndustryWorld Federation of Chinese Catering Industry
People knead dough made of glutinous rice flour and wormwood juice and divide it into pieces. They then fill these pieces with a mixture of sugar and bean paste and steam them until they become soft, glutinous and sweet. The faint scent of wormwood will immerse you in the presence of spring.
Zongzi 1 by SHAANXI TOURISM CUISINE PROFESSIONAL COLLEGEWorld Federation of Chinese Catering Industry
4. Zongzi for the Dragon Boat Festival
The annual Dragon Boat Festival is one of the traditional Chinese festivals, and takes place on the fifth day of the fifth lunar month. Zongzi were also called jueshu, and were originally made when mourning one's ancestors. Over time, they have become a popular delicacy consumed during the Dragon Boat Festival.
Zongzi 2 by World Federation Of Chinese Catering IndustryWorld Federation of Chinese Catering Industry
People wrap glutinous rice containing various fillings with bamboo leaves and then steam them. Zongzi comes in various shapes, including but not limited to: regular triangles, ordinary squares, and pointed triangles. The filling varies according to the region, as Chinese people from different provinces have their own preferences. Generally speaking, zongzi can be divided into those that are sweet and savory.
Moon Cake by World Federation Of Chinese Catering IndustryWorld Federation of Chinese Catering Industry
5. Moon Cakes for the Mid-Autumn Festival
The annual Mid-Autumn Festival is a traditional Chinese festival that takes place on the 15th day of the eighth lunar month. A delicacy that perfectly represents the Mid-Autumn Festival, moon cakes symbolize the concept of family reunion.
People knead the dough, which is typically a mixture of oil, flour, and sometimes water, to form the crust of the mooncakes. They then stuff the filling into the dough, place them into molds, emboss the tops with varying patterns, and finally bake them in the oven.
Sunset MountainsWorld Federation of Chinese Catering Industry
6. Double Ninth Cakes for the Double Ninth Festival
The Double Ninth Festival, a traditional Chinese festival, takes place on the ninth day of the ninth lunar month every year.
Double Ninth Cake 1 by SHAANXI TOURISM CUISINE PROFESSIONAL COLLEGEWorld Federation of Chinese Catering Industry
Ancient Chinese people would climb to great heights to pray for blessings on the Double Ninth Festival, even though finding a gentle slope on which to stand was by no means an easy feat whilst atop a mountain peak. As a result, people grew to associate mountain climbing and great heights, as well as attaining greater enlightenment, with Double Ninth cakes (the characters for high and cake are homophones in Chinese).
Osmanthus Jelly by SHAANXI TOURISM CUISINE PROFESSIONAL COLLEGEWorld Federation of Chinese Catering Industry
Double Ninth cakes are also called osmanthus cakes. Although the method of making Double Ninth cakes varies from person to person as do the ingredients, osmanthus flowers that bloom in autumn are always used as ingredients to ensure an alluring fragrance.
Double Ninth Cake 2 by SHAANXI TOURISM CUISINE PROFESSIONAL COLLEGEWorld Federation of Chinese Catering Industry
Alterations in taste and modern technological developments have resulted in Double Ninth cakes that are more colorful than ever.
Eight-treasured Rice Porridge by World Federation Of Chinese Catering IndustryWorld Federation of Chinese Catering Industry
7. Laba Congee for the Laba Festival
The Laba Festival, which is also called Bodhi Day, takes place on the eighth day of the 12th lunar month every year. It has long been a traditional custom to have Laba congee during the Laba Festival for good health and good luck.
Laba Congee by SHAANXI TOURISM CUISINE PROFESSIONAL COLLEGEWorld Federation of Chinese Catering Industry
Laba congee is a porridge made from glutinous rice, peanuts, lotus seeds, red beans, mung beans, ginkgos, red dates, and other dried fruits. It features a wide array of flavors, and is both fragrant and sweet.
Spring Festival by World Federation Of Chinese Catering IndustryWorld Federation of Chinese Catering Industry
8. Dumplings for the Spring Festival
The Spring Festival, also known as the Chinese Lunar New Year, is a traditional Chinese festival.
Dumpling by World Federation Of Chinese Catering IndustryWorld Federation of Chinese Catering Industry
In ancient times, dumplings symbolized the alternation of the old and the new, as well as the departure from the old and the advent of the new. People divide the kneaded dough into pieces, stuff them with filling, and then cook them in boiling water. Given the different taste preferences in different regions of China, there are many kinds of dumplings.
A Creative DishWorld Federation of Chinese Catering Industry
Every traditional festival that has been handed down from ancient times to the present is a priceless living cultural artifact. For Chinese people, for whom nothing is more important than food, these dishes have themselves become a carrier of traditional Chinese culture.
