Jump to content
  • Welcome to the eG Forums, a service of the eGullet Society for Culinary Arts & Letters. The Society is a 501(c)3 not-for-profit organization dedicated to the advancement of the culinary arts. These advertising-free forums are provided free of charge through donations from Society members. Anyone may read the forums, but to post you must create an account.

Sign in to follow this  
SushiCat

Chinese in Vancouver 2007 -

Recommended Posts

One nice thing about the change in weather - claypot rice time! Jade does a nice cured meats / rice.

gallery_25348_1373_5929.jpg

gallery_25348_1373_26531.jpggallery_25348_1373_39864.jpg

gallery_25348_1373_27424.jpggallery_25348_1373_31188.jpg

The rice is all glossy with duck fat - delicous! I always ask for the crispy rice bits to be soaked with broth and served separately with green onions and cilantro.

I hear that SSW does a very nice version also - which is a good thing - because Jade's seasonal menu is completely in Chinese. Frustrating to order.

Share this post


Link to post
Share on other sites
One nice thing about the change in weather - claypot rice time!  Jade does a nice cured meats / rice.

The rice is all glossy with duck fat - delicous!  I always ask for the crispy rice bits to be soaked with broth and served separately with green onions and cilantro.

I hear that SSW does a very nice version also - which is a good thing - because Jade's seasonal menu is completely in Chinese.  Frustrating to order.

Wow - looks amazing Canucklehead! Is this the Jade Dynasty on Pender?

Share this post


Link to post
Share on other sites
Jade in Richmond...  everything seems to be in Richmond these days.  Bah!

I've been spending much more time in Richmond that usual these days. I'm amazed at the dining options - especially in the cheap and cheerful (and Asian) category. I'm seeing a stronger Taiwanese, and Mainland presence. I also see the izakaya craze spreading there - I've seen about four or so new izakaya - though I'm suspecting Chinese operated.

The new Skytrain will be the A-train to Eat Street (with stations at Aberdeen and at Richmond Center). As someone who was raised there (when it was all pretty much all farmland) - I'm finding it all very interesting.

Share this post


Link to post
Share on other sites
The new Skytrain will be the A-train to Eat Street (with stations at Aberdeen and at Richmond Center).

Fmed - I am so with you on that. When the Skytrain is done - there will be so much great Chinese food that will be so much more accessible. I live on the North Shore - and I hate the fact that I end up driving over three bridges to eat in Richmond.

I could list off the places that dot along three road - but I would it would be a ridiculously long long list.

Share this post


Link to post
Share on other sites
I could list off the places that dot along three road - but I would it would be a ridiculously long long list.

This calls for a Google Map, canucklehead to help the rest of us along! They are easy to setup: Create a google map

Here is my attempt so far: Vancouver Ethnic and Hole-in-the-wall Restaurant and Food Guide

Would love to see a Canada Line specific one!


Edited by Vancouver (log)

Share this post


Link to post
Share on other sites
I could list off the places that dot along three road - but I would it would be a ridiculously long long list.

This calls for a Google Map, canucklehead to help the rest of us along! They are easy to setup: Create a google map

Here is my attempt so far: Vancouver Ethnic and Hole-in-the-wall Restaurant and Food Guide

Would love to see a Canada Line specific one!

This is a bit old and I may need to update it -

http://maps.google.com/maps/ms?ie=UTF&msa=...a2131155ef6414e

I added "zones" to that one.

Share this post


Link to post
Share on other sites
I added "zones" to that one.

Oooh....I like the zones idea!

Thanks for another map to explore!

Share this post


Link to post
Share on other sites
Marc , this is a wonderful map , packed with all my favourites , thanks

You DEFINITELY have to make one with your Pho list! You have a good deal of photos too that would be nice to integrate!

Cheers!

Share this post


Link to post
Share on other sites
Wow Vancouver - this is an amazing map! Tons of my favourites as well as quite a few I'm looking forward to trying. I had no idea there was a Japanese-run gelato place on Granville Island...

Will you take suggestions for additional restaurants? Congee Noodle House at Main @ Bway would be one of mine...


Edited by Kentan (log)

Share this post


Link to post
Share on other sites
Wow Vancouver - this is an amazing map! Tons of my favourites as well as quite a few I'm looking forward to trying. I had no idea there was a Japanese-run gelato place on Granville Island...

Will you take suggestions for additional restaurants? Congee Noodle House at Main @ Bway would be one of mine...

I recently went by Congee Noodle house, and they were closed with newspapers on the windows. Perhaps a renovation?

Share this post


Link to post
Share on other sites
Wow Vancouver - this is an amazing map! Tons of my favourites as well as quite a few I'm looking forward to trying. I had no idea there was a Japanese-run gelato place on Granville Island...

Will you take suggestions for additional restaurants? Congee Noodle House at Main @ Bway would be one of mine...

I recently went by Congee Noodle house, and they were closed with newspapers on the windows. Perhaps a renovation?

I was there the night before they closed. They've closed down till early December for renos....or at least that's what the sign said on the door.

Share this post


Link to post
Share on other sites
That really needs some reno's - plus a heavy duty power wash from top to bottom.

Agreed - I just hope the the prices don't increase too much after the renos....

Anyone know of a good alternative in the area? Peaceful is good but it's over near Cambie.

Share this post


Link to post
Share on other sites
That really needs some reno's - plus a heavy duty power wash from top to bottom.

Agreed - I just hope the the prices don't increase too much after the renos....

Anyone know of a good alternative in the area? Peaceful is good but it's over near Cambie.

There's Kwong Chow up Main and 16th, Legendary (near 25th), Long's (near 33rd). On If Kingsway is an option - Dai Tung, and a few others.

Share this post


Link to post
Share on other sites

Agreed - I just hope the the prices don't increase too much after the renos....

Anyone know of a good alternative in the area? Peaceful is good but it's over near Cambie.

There's Kwong Chow up Main and 16th, Legendary (near 25th), Long's (near 33rd). On If Kingsway is an option - Dai Tung, and a few others.

Thanks fmed - I haven't tried Kwong Chow before but I really liked Long's the couple of times I've been there.

Share this post


Link to post
Share on other sites

Hi everyone, I thought you might be interested in the diners choice portion of this. Come January they hope to have a definative list of where to get the best dishes in the Lower Mainland (Vancouver) as well as these diners choice categories.

From October 21st to November 30, the dining public will be invited to vote on line at To vote for diners choicefor their favourite restaurants under the following categories:

1. Best Dim Sum Restaurant

2. Best Cantonese Restaurant

3. Best Northern Chinese Restaurant

4. Best Hot Pot Restaurant

5. Best Taiwanese Restaurant / Bubble Tea Café

6. Best HK Style Café

7. Best Noodle Soup Restaurant

8. Best Congee Restaurant

9. Best Chinese Bakery Shop

10. Best BBQ Shop / Restaurant

CHINESE RESTAURANT AWARDS 2009

1st Annual Awards for Excellence in Chinese Cuisine

Critics’ Choice Awards – Best Signature Dish

Diners’ Choice Awards – Best Restaurants

Presented on Thursday, January 15th, 2009

Edgewater Casino, Plaza of Nations, Vancouver, BC

Vancouver, BC - October 21, 2008 Restaurant critics from around the globe have recognized Vancouver as the best city in the world, outside of China, to eat Chinese food. Publications from the New York Times to Gourmet Magazine, in their acknowledgment of the Asian dining scene, are quoted as saying Vancouver rivals even New York and San Francisco.

An esteemed panel of acknowledged experts in the cuisine of China were brought together to look at how best to acknowledge and rate the cuisine of Lower Mainland Chinese restaurants and it was decided that the awards would be given in the same way the Chinese community chooses a restaurant, by what to eat, rather than where to eat. The “Signature Dish”

Unlike other dining experiences, Chinese restaurants are rated on their cuisine, rather than décor and service. Whilst important, it is the cuisine of a restaurant that drives their popularity, more specifically a particular dish, or signature dish. Asian diners choose a certain restaurant for their fresh King Crab, their noodles, method of preparing fish, or in a wider category, the Dim Sum.

In a break from traditional restaurant awards, it was a list of the restaurants top dishes that was chosen as the starting off point, rather than a list of restaurants. Even this was a difficult choice. From the hundreds of famous dishes in the cuisine of China, 25 dishes were chosen and the search for a restaurant that best prepared this dish began.

On Thursday, January 15th, 2009, winning Chinese restaurants will be invited to attend the first annual Chinese Restaurants Awards at Stadium Club in Edgewater Casino, fittingly located at the Plaza of Nations, in Vancouver. There, in an afternoon ceremony, the Critics’ Choice for the best of 25 dishes, “Signature Dish” will be handed out to the winning restaurants from throughout the Lower Mainland.

Also included in the awards will be the Diners’ Choice Awards, a category open to the general public. In recognition of the knowledgeable dining habits of all Vancouverites, this category, offered in both Chinese and English, will allow the dining public to share their valued opinion on the best locations for Chinese cuisine. With many non-Chinese growing up in Vancouver on Dim Sum lunches, family dinners in Chinese restaurants and favourite dishes, it was important to hear from all those who call Vancouver home. Starting October 21, the dining public will be invited to vote on line by registering at www.VoteDinersChoice.com. Ten members of the general public will also have a chance to win dinner for six at any one of the winning Diner’s Choice restaurants as well as 2 tickets to the awards ceremony in January. Winners will be announced on the website in mid December.

The Chinese restaurant industry and high quality of Chinese dining is a driving force in the BC tourism business. Vancouver’s success as a top destination of choice by Chinese travelers is greatly enhanced by its wide selection of high quality restaurants. By publishing a list of both critics’ choice and diners’ choice winners, the Chinese Restaurant Awards will also serve as a guide to locals and all visitors as where to find the best Chinese cuisine in the region.

The Judging Panel

We thank our esteemed panel of acknowledged experts in the cuisine of China that chose the categories. From there a smaller group was sent out to judge the specific dishes. They were:

Stephen Wong (Chairman of Judging Panel) - Cookbook author; Food journalist; Food and Beverage consultant

B.C. Lee – Vancouver Councilor

Conrad Leung – Department Head, Asian Culinary Program, Vancouver Community College

Bensan Li - CBC Radio Asian program host; Vice Chairman of Vancouver Film & Television

Lee Man - Food journalist, Vancouver Magazine

Iris Yim - Food Editor, Ming Pao Daily

Stephanie Yuen – Food Journalist; Chief Editor, Best Choice Food Magazine

The Criteria

Nominations were based on taste, presentation and creative use of key ingredients as well as the use of local and in season, ingredients. Restaurants were nominated in each of the 25 categories. One winner will be awarded in each category to receive “The Critics’ Choice Award – Signature Dish”

Signature Dishes

1. Crab

2. King Crab

3. Shrimp

4. Lobster

5. Cantonese/Hong Kong-style Dim Sum

6. Northern/Shanghai-style Dim Sum

7. Congee

8. Noodles & Rice

9. Chinese Dessert

10. Innovative Dish

11. Chinese Pastry

12. Barbecue

13. Soup

14. Fish

15. Geoduck

16. Scallops

17. Clam

18. Cold Appetizers

19. Pork

20. Beef

21. Lamb/goat/mutton

22. Chicken

23. Duck

24. Squab

25. Vegetarian

Diner’s Choice Awards

From October 21st to November 30, the dining public will be invited to vote on line at www.VoteDinersChoice.com for their favourite restaurants under the following categories:

1. Best Dim Sum Restaurant

2. Best Cantonese Restaurant

3. Best Northern Chinese Restaurant

4. Best Hot Pot Restaurant

5. Best Taiwanese Restaurant / Bubble Tea Café

6. Best HK Style Café

7. Best Noodle Soup Restaurant

8. Best Congee Restaurant

9. Best Chinese Bakery Shop

10. Best BBQ Shop / Restaurant

Award presentation of the Diner’s Choice Awards will also take place on January 15, 2009.

Edgewater Casino CHINESE RESTAURANT AWARDS 2009: SPONSORS

Title Sponsor: Edgewater Casino

Premium Sponsors: MCL Motor Cars - Bentley & MCL Motor Cars– Porsche, Chivas Regal Scotch, Tiger Beer

Media Sponsors: CBC Television; CBC Radio One; Ming Pao Daily News

Trade Sponsors: AMR Distributors’ Camilla Tea Oil; Aroma Tea House; BC Seafood Alliance; Island Scallops Ltd.; Pagoda Brand Xiaoxing Rice Wine; Stile Wines; Guo Jiao 1573

SUPPORTED BY: TOURISM VANCOUVER

OFFICIAL CRA 2009 “SIGNATURE DISH” MAGAZINE: MingPao Friday Gourmet Supplement

Chinese Restaurant Awards (CRA) is a not-for-profit organization made up of food & marketing professionals. The goals are to recognize and promote Chinese culinary arts and culture and acknowledge the skill of local Chinese restaurateurs and chefs. Chinese Restaurant Awards highlights, rewards and celebrates the best of Chinese dining in the Lower Mainland.

-end-

Contact:

Western Media: East West Communications - Cate Simpson - 604-730-9626 cell 604-220-6566 simpsoncpr@telus.net

Chinese Media: A Mindfuse Marketing & Consulting Agency - Rae Kung – 778-829-6244 rae@justanotherreason.net

CRA website: www.ChineseRestaurantAwards.com

Diners’ Choice voting site: www.VoteDinersChoice.com

Share this post


Link to post
Share on other sites

And here's some of the winners, in this case the critics' choices of the 25 signature dishes listed above, but there's tons of other information - including pictures of the signature dishes - on the website: Chinese Restaurant Awards 2009:

Crab

Ken's Chinese Restaurant

Golden Dungeness Crab with Spiced Salt

King Crab

Excelsior Restaurant

Live King Crab in Four Courses

Shrimp

Koon Bo Restaurant,

Sauteed Spot Prawns with Soya Sauce

Lobster

Shang Garden

Lobster in Two Courses

Northern/Shanghai-style Dim Sum

Lin Chinese Cuisine and TeaHouse,

Shanghai Style Juicy Dumplings

Cantonese/ Hong Kong-style Dim Sum

Shun Feng Seafood Restaurant,

Steamed Rice Roll with Pork Liver

Congee

Mak's Noodle Restaurant,

Pork Liver and Meatball Congee

Noodles & Rice

Tsim Chai Noodles,

Beef Tendon & Wonton Noodle Soup

Barbecue

Parker Fresh Meat & B.B.Q.,

Roast Pork

Innovative Dish

Loon's Noodle House,

Crispy Rice with Salted Egg Yolk

Vegetarian

Bo Kong Vegetarian Restaurant,

Taro Hot Pot

Cold Appetizer

Shanghai River,

Jellied Pork

Chinese Dessert

Yan's Garden Restaurant,

Golden Pumpkin with Honeyed Walnut

Chinese Pastry

New Town Bakery & Restaurant,

Apple Tart

Soup

Wonton King,

Wine Chicken Soup

Fish

Sea Harbour Seafood Restaurant,

Steamed Live Sablefish in Bamboo Steamers

Geoduck

Jade Dynasty Restaurant

Sauteed Geoduck with Mixed Vegetables

Scallop

Jade Dynasty Restaurant

Scallop-stuffed Zegua

Clam

VIP's Kitchen

Grilled Clams

Pork

Kirin Seafood Restaurant

Roast Suckling Pig

Beef

Flamingo Restaurant

Sauteed Beef with Chinese Long Bread

Lamb

Sun Sui Wah Seafood Restaurant

Lamb Hot Pot

Chicken

Jade Seafood Restaurant

Clay-pot Chicken

Duck

Shanghai Wonderful Restaurant

Stuffed Duck

Squab

Sea Harbour Seafood Restaurant

Roast Squab

Share this post


Link to post
Share on other sites
Northern/Shanghai-style Dim Sum

Lin Chinese Cuisine and TeaHouse,

Shanghai Style Juicy Dumplings

That's about the only winner I would agree with.

Did the judges taste these dishes themselves or were just voting based on the contenders' reputation? In almost all categories I have tasted better dishes elsewhere.

And since when is geoduck and scallops one and the same?

Even the Diners' Choice Award portion seems to have suffered from ballot-stuffing.

Share this post


Link to post
Share on other sites

I have a friend from Beijing who's looking for an upscale Chinese restaurant with solid food in the Vancouver area. Unfortunately, while I have an extensive list of hole-in-the-wall Chinese places, I know exactly ZERO upscale places (Hey, I'm a student...)

I doesn't have to be expensive food, just good food in a stylish restaurant with good service. I was thinking of Imperial downtown, but my sources say that the food's not that great anymore. I don't get out to Richmond that often, but I expect that's where this kind of restaurant would be.

Anyone have any ideas? Even better would be restaurants that serve Beijing cuisine.

Share this post


Link to post
Share on other sites
Northern/Shanghai-style Dim Sum

Lin Chinese Cuisine and TeaHouse,

Shanghai Style Juicy Dumplings

That's about the only winner I would agree with.

Did the judges taste these dishes themselves or were just voting based on the contenders' reputation? In almost all categories I have tasted better dishes elsewhere.

And since when is geoduck and scallops one and the same?

Even the Diners' Choice Award portion seems to have suffered from ballot-stuffing.

Out of curiosity - which dim sum would you recommend over Shun Feng? I really liked them the one time I was there.

Share this post


Link to post
Share on other sites
I have a friend from Beijing who's looking for an upscale Chinese restaurant with solid food in the Vancouver area. Unfortunately, while I have an extensive list of hole-in-the-wall Chinese places, I know exactly ZERO upscale places (Hey, I'm a student...)

I doesn't have to be expensive food, just good food in a stylish restaurant with good service. I was thinking of Imperial downtown, but my sources say that the food's not that great anymore. I don't get out to Richmond that often, but I expect that's where this kind of restaurant would be.

Anyone have any ideas? Even better would be restaurants that serve Beijing cuisine.

In Richmond: Sea Harbour, Shanghai River, Kirin and Sun Sui Wah are solid choices. Shanghai River looks the fanciest of the lot IMO.

I would love to find a place that does Beijing Imperial Cuisine here (eg Tan Jia). I don't know of any, personally.

Share this post


Link to post
Share on other sites
Sign in to follow this  

  • Similar Content

    • By liuzhou
      I have just returned home to China from an almost two week trip to Ho Chi Minh City (Saigon), Vietnam. To get there I first travelled by train to the provincial capital, Nanning. The local airport only does domestic flights, whereas there are direct flights from Nanning. The flight time required that I stay overnight at the Aviation Hotel in Nanning, from which there is a regular direct bus to the airport.
       
      The trip to Nanning is about an hour and a half and passes through some nice karst scenery.
       
       
      After booking into the hotel, I set off for my favourite Nanning eating destination. Zhongshan Night market is a well known spot and very popular with the locals. I had forgotten that it was a local holiday - the place is always busy, but that night it was exceptionally so.
       

       

       
      It consists of one long street with hundreds of stalls and is basically a seafood market, although there are a few stalls selling alternatives.
       

       

       

       

       

       

       

       

       

       

       

       

       

       

       
      Filled myself with seafood (and some of that blood sausage above), slept soundly and, next morning, flew to Ho Chi Minh City.
       

       

       
      The rest of my trip can be seen here:
       
       
    • By Lisa Shock
      Years ago, when I visited Tokyo, I ate in a small but fascinating restaurant called 'It's Vegetable' which is now, unfortunately, closed. The chef was from Taiwan, and he made Buddhist vegetarian and vegan dishes that resembled meat. During my visit, several monks wearing robes stopped in to eat dinner. The dishes were pretty amazing. I understood some of them, like using seitan to mimic chicken in stir fry dishes, others used tofu products like yuba, but, others were complex and obviously difficult. One very notable dish we enjoyed was a large 'fish' fillet designed to serve several people. It had a 'skin' made of carefully layered 'scales' cut from nori and attached to the surface. Inside, the white 'flesh' flaked and tasted much like a mild fish. Anyway, apparently Buddhist fake meat meals are very popular in Taiwan and many places, cheap through to fine dining serve them. Yes, if I worked on it for a while, I could probably refine one or two dishes on my own, but, I am wondering if there's a Modernist Cuisine type cookbook for skillfully making these mock meats from scratch? (I have heard that some items are commercially made and available frozen there, much like soy-based burgers are in the US.) I am willing to try almost any offering, even if it's entirely in Chinese. And, I know how to use remailers to purchase regional items from the various local retailers worldwide who do not ship to the US.
    • By liuzhou
      Note: This follows on from the Munching with the Miao topic.
       
      The three-hour journey north from Miao territory ended up taking four, as the driver missed a turning and we had to drive on to the next exit and go back. But our hosts waited for us at the expressway exit and lead us up a winding road to our destination - Buyang 10,000 mu tea plantation (布央万亩茶园 bù yāng wàn mǔ chá yuán) The 'mu' is  a Chinese measurement of area equal to 0.07 of a hectare, but the 10,000 figure is just another Chinese way of saying "very large".
       
      We were in Sanjiang Dong Autonomous County, where 57% of the inhabitants are Dong.
       
      The Dong people (also known as the Kam) are noted for their tea, love of glutinous rice and their carpentry and architecture. And their hospitality. They tend to live at the foot of mountains, unlike the Miao who live in the mid-levels.
       
      By the time we arrived, it was lunch time, but first we had to have a sip of the local tea. This lady did the preparation duty.
       

       

       
      This was what we call black tea, but the Chinese more sensibly call 'red tea'. There is something special about drinking tea when you can see the bush it grew on just outside the window!
       
      Then into lunch:
       

       

      Chicken Soup
       

      The ubiquitous Egg and Tomato
       

      Dried fish with soy beans and chilli peppers. Delicious.
       

      Stir fried lotus root
       

      Daikon Radish
       

      Rice Paddy Fish Deep Fried in Camellia Oil - wonderful with a smoky flavour, but they are not smoked.
       

      Out of Focus Corn and mixed vegetable
       

      Fried Beans
       

      Steamed Pumpkin
       

      Chicken
       

      Beef with Bitter Melon
       

      Glutinous (Sticky) Rice
       

      Oranges
       

      The juiciest pomelo ever. The area is known  for the quality of its pomelos.
       
      After lunch we headed out to explore the tea plantation.
       

       

       

       

       
      Interspersed with the tea plants are these camellia trees, the seeds of which are used to make the Dong people's preferred cooking oil.
       

       
      As we climbed the terraces we could hear singing and then came across this group of women. They are the tea pickers. It isn't tea picking time, but they came out in their traditional costumes to welcome us with their call and response music. They do often sing when picking. They were clearly enjoying themselves.
       

       
      And here they are:
       
       
      After our serenade we headed off again, this time to the east and the most memorable meal of the trip. Coming soon.
       
       
    • By liuzhou
      Today is 元宵 yuán xiāo, the Lantern Festival marking the 15th day of the first lunar month and the last day of the Spring Festival (春节 chūn jié) which begins with the Chinese New Year on the 1st of the lunar month.
       
      Today is the day for eating 汤圆 tāng yuán, sweet glutinous rice balls.
       
      I was invited to take part in a celebration ceremony this morning in what is considered to be the city's most beautiful park. I half agree. It lies in the south of the city, surrounded by karst hill formations, but for me, the park itself is over-manicured. I like a bit of wild. That said, there are said to be around 700 species of wildlife, but most of that is on the inaccessible hills. There are pony rides for the kids and some of the locals are a bit on the wild side.
       

      Park Entrance
       

      Karst Hill
       
      Although the park has beautiful flower displays and great trees, what I love most is the bamboo. Such a beautiful plant and so useful.
       

       
      They had also hung the traditional red lanterns on some of the trees.
       


      The main reason for us to be there was to be entertained by, at first, these three young men who bizarrely welcomed us with  a rendition of Auld Lang Syne played on their bamboo wind instruments - I forget what they are called. They are wearing the traditional dress of the local Zhuang ethnic minority.
       

       
      Then some local school kids sang for us and did a short play in English. Clap, clap, clap.
       
      Then on to the main event. We were asked to form groups around one of four tables looking like this.
       

       
      Appetising, huh? What we have here at top is a dough made from glutinous rice flour. Then below black sesame paste and ground peanut paste. We are about to learn to make Tangyuan, glutinous rice balls. Basically you take a lump of dough, roll it into a ball, then flatten it, then form a cup shape. add some of each or either of the two pastes and reform the ball to enclose the filling. Simple! Maybe not.
       

       
      Some of us were more successful than others
       

       
      These are supposed to be white, but you can see the filling - not good; its like having egg showing all over the outside of your scotch eggs.
       
      Modesty Shame prevents me telling you which were mine.
       

       
      At least one person seemed to think bigger is better! No! They are meant to be about an inch in diameter. Sometimes size does matter!
       
      Finally the balls we had made were taken away to be boiled in the park's on-site restaurant. What we were served were identically sized balls with no filling showing. They are served in this sweet ginger soup. The local pigs probably had ours for lunch.
       
       

       


      The orange-ish and purplish looking ones are made in the same way, but using red and black glutinous rice instead.
       
      Fun was had, which was the whole point.
       
    • By liuzhou
      Today is 小年 (xiǎo nián) which literally means 'little [new] year', but is something more. It takes place approximately a week before Chinese New Year (February 16th this time round - Year of the Dog) and is the festival for the Kitchen God
       
      In traditional animist Chinese thought, there is a god for everything and the kitchen god is responsible for all aspects of, you guessed, the kitchen. Once a year (today), the kitchen god pops back  to report to the god of heaven on the happenings of the last 12 months. Therefore we have to placate him so he makes a good report.  My neighbours are busy preparing offerings of sticky rice and assorted sugary confections for the god, so that when he eats them, his teeth and lips will stick together and he will be unable to report any bad behaviour. An alternative theory suggest the sugary stuff will sweeten his words. Then we'll be OK for another year!
       
      This is  the fellow


  • Recently Browsing   0 members

    No registered users viewing this page.

×