January 26 is the first day of Chinese New Year. Dumplings are a traditional way to celebrate the new year:
Next Sunday night and Monday, as Chinese the world over gather to celebrate the Year of the Ox, firecrackers will scare away evil spirits, bright red banners hung on doorways will convey good wishes for the months ahead, and pan-fried and steamed dumplings stuffed with juicy meat and vegetable fillings will be devoured by the thousands.
Although there are many Chinese New Year delicacies, dumplings have become the food most closely associated with this grand festival. Many families serve dumplings for the midnight snack, a meal on Sunday night that welcomes in the New Year. Chinese who abstain from eating meat stuff savory pastries with ornate vegetarian fillings. Of all the numerous varieties of dumplings, xiaolongbao, also known as Shanghai soupy buns, have become the most desirable – perhaps because of the delicious spurt of hot juices that fill your mouth at first bite (watch your shirt fronts and ties!) or the dipping sauce of mellow black vinegar with delicate fresh ginger slivers. In most regions, the dumplings are considered a type of “dian xin” (dim sum), or snack, but they can also become the main course when served in quantities with a side vegetable or soup.
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