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Chinese New Year recipes

Like Christmas, Chinese New Year inevitably throws up the same dishes year after year. Chinese dumplings (Jiao Zi), fish, and for the Sichuanese, glutinous rice balls (Tang Yuan).

Tangyuan, Qin Xie

It’s as much tradition as luck and superstition.

In my family, it’s always regarded fervently as family time. Months ahead, we book the time off to be with family. We eat traditional meals and watch the CCTV Chinese New Year Gala. As the Gala is some four hours long, there’s a lot of eating to be done.

In China, our family is sizeable but in the UK it’s somewhat reduced. Three to be precise. So the eating is always downsized.

But in spite of this, we will always have the basics like the Chinese dumplings and glutinous rice balls. And as the time zone differs, the dumplings usually end up being for lunch while the glutinous rice balls work as breakfast.

If you fancy trying your hand at either, I posted the recipes for Chinese dumplings (Jiao Zi) and glutinous rice balls (Tang Yuan) on Yahoo.

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Qin Xie
Qin Xie is a London based food, wine and travel journalist and trained chef. When not infiltrating Michelin restaurants as a kitchen tourist, she writes about food, drink and travel. Her work has appeared on Yahoo, FT, The Times and CNN. Her first cookbook, co-authored with YS Peng at Hunan Restaurant, is out March 2014. According to friends, her watch is always set to UTC -- ready for the next big adventure. In reality, she is happiest at the dinner table or by the sea.

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