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Est. 1996

Issue 131

January 2008

ISSN: 1357-1168

CHINESE NEW YEAR

Welcome to the Year of the Rat

 

 

The origin of the Chinese New Year is itself centuries old - in fact, too old to actually be traced. It is popularly recognised as the Spring Festival and celebrations last 15 days.

Preparations tend to begin a month from the date of the Chinese New Year (similar to a Western Christmas), when people start buying presents, decoration materials, food and clothing. A huge clean-up gets underway days before the New Year, when Chinese houses are cleaned from top to bottom, to sweep away any traces of bad luck, and doors and window panes are given a new coat of paint, usually red. The doors and windows are then decorated with paper cuts and couplets with themes such as happiness, wealth and longevity printed on them.

The eve of the New Year is perhaps the most exciting part of the event, as anticipation creeps in. Here, traditions and rituals are very carefully observed in everything from food to clothing. Dinner is usually a feast of seafood and dumplings, signifying different good wishes. Delicacies include prawns, for liveliness and happiness, dried oysters (or ho xi), for all things good, raw fish salad or yu sheng to bring good luck and prosperity, Fai-hai (Angel Hair), an edible hair-like seaweed to bring prosperity, and dumplings boiled in water (Jiaozi) signifying a long-lost good wish for a family. It's usual to wear something red as this colour is meant to ward off evil spirits - but black and white are out, as these are associated with mourning. After dinner, the family sit up for the night playing cards, board games or watching TV programmes dedicated to the occasion. At midnight, the sky is lit up by fireworks.

On the day itself, an ancient custom called Hong Bao, meaning Red Packet, takes place. This involves married couples giving children and unmarried adults money in red envelopes. Then the family begins to say greetings from door to door, first to their relatives and then their neighbours. Like the Western saying "let bygones be bygones," at Chinese New Year, grudges are very easily cast aside.

The end of the New Year is marked by the Festival of Lanterns, which is a celebration with singing, dancing and lantern shows.

Although celebrations of the Chinese New Year vary, the underlying message is one of peace and happiness for family members and friends.

NEW YEAR 2008

Chinese New Year is the biggest festival of the year in Chinese communities. As it is based on the lunar and solar calendars, the date varies from late January to mid-February and this year it starts on 7th February.

In 2008 the Chinese New Year festival and parade in central London, celebrating the start of the Year of the Rat, will take place on Sunday 10 February.

A colourful parade will start at 11am in the Strand and will go along Charing Cross Road and Shaftesbury Avenue.

In Trafalgar Square from 12 noon until 6pm there will be entertainment for all the family. You will be able to see dazzling dragon and lion dances and the best of traditional and contemporary Chinese arts, with performers from both London and China.

There will be fireworks displays in Leicester Square, plus cultural stalls, food, decorations and lion dance displays throughout the day in Chinatown.

This annual event is organised by the London Chinatown Chinese Association. On the Chinese calendar the new year will be 4706.

Famous people born in the Year Of The Rat:

Ron Moody, Marlon Brando, Burt Reynolds,Ursula Andress, Englebert Humperdinck

Recent Rat birth years
1924
1936
1948
1960
1972
1984
1996

Rats are said to be imaginative, charming and very generous to those they love - although they do have a tendency to be quick-tempered and over-critical. They are supposed to make good writers, critics and publicists.

 

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Menu magazine is published by Menu Publications Ltd., London, England © 2008 

Editors:

Peter J. Grove
Colleen Grove

Editorial office: PO Box 416 Surbiton, Surrey, England, KT1 9BJ

Tel: 020 8399 4831 /  020 8241 1391
ISSN 1357-1168 email: GroveInt@aol.com or editor@menumagazine.co.uk