Happy New Year Again!

In our last "Big Little People," I greeted you a Happy New Year! Now, let me greet you the again, this second time around—have a blessed New Year!

Chinese New Year begins on January 31, 2014.

Why do the Chinese have a different new year from what most of us know as the beginning of 2014, January 1?

A Chinese year is counted with a lunar calendar, which is the movement of the moon, as opposed to the movement of the sun. Each month begins on the darkest day through the full moon, which happens on the 15th of the month, till the moon becomes dark again—the darkest will be the first day of the next month.  

New Year festivities start on day one of the lunar month and continues until the fifteenth. In China, many people take many days, or weeks, off from work to prepare for the celebration of New Year.

Every Chinese year is represented by an animal.

According to legend, Buddha asked all the animals to meet him on Chinese New Year. Twelve came, and Buddha named a year after each one.

He also announced that the people born in each animal's year would have some of that animal's personality. This is the year of the horse, so if you were to follow what Buddha said, those born in the year of the horse are supposed to be spirited—and  therefore skilful with money—perceptive, and talented.

In addition to the animal symbols, many things happen to celebrate the occasion: People wear red, family reunions are organized, parties are held everywhere, and then there are lantern parades, dragon dances, and exchange ofgifts.

In my family (my husband is of Chinese descent), what we associate most with the Chinese New Year is the tikoy (NianGao, sometimes translated as year cake).  It is a yummy, sticky, and sweetish delicacy that comes in a red box and given away to friends, business associates, and loved ones before, during and right after the New Year festivities.

Traditionally, we receive dozens of boxes every New Year, which of course we couldn't finish even if we feasted on it every day, morning noon and night. So we give most of them away to friends.

There are many legends about the tikoy. Let me share my favorite with you: Nian Gao was believed to be an offering to the Kitchen God, so that his mouth will be stuck with the sticky cake.

Unable to speak with his teeth, tongue, and gums all stuck together, he couldn't badmouth people or families infront of the Jade Emperor.

From what I've read, Nian Gao is one of the oldest foods in China. In 1974, historians in Zhejiang discovered some wheat fossil that confirmed it was first made thousands of years ago.

Do you like tikoy as much as I do? I wish I could send you some, but Cebu is such as faraway place from where I live. And I am sure you can easily walk over to your neighborhood Chinese grocery and get yourself and your friends a box of tikoy.Yum!

Different countries and people have their own traditions and practices. This is China's. It has become a part of the Philippine scene because of the huge number of Chinese people in our shores.

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