This is the first post of my new blog about my visit to Shanghai to experience a traditional Chinese New Year. Over the course of the month, I aim to post once or twice a day over the course of the festival.
Today is the eve of the beginning of the celebrations, and each of the city’s twenty-six million inhabitants are busy preparing for the upcoming fortnight of celebrations.
Downstairs, the family I am staying with are cleaning and decorating the house with Chunlian, (Red banners adorned with Chinese calligraphy) which I have been told usher in prosperity for the upcoming year.
As sweeping during the course of the festival is symbolic of sweeping away good luck, the mother is hastily cleansing and decluttering the dwelling.
Earlier today, the entire family went out shopping for food, decorations and gifts, as most businesses will be closed during Chinese New Year.
Tonight, the five members of the Huang family and I will sit down to a feast of dumplings, which are traditionally eaten on the eve of Chinese New Year’s Eve. The word dumpling in Chinese ‘jiaozi’ means a changing of years. The dumpling is a symbol of wealth because its shape is similar to an ancient Chinese gold ingot.
It is impossible to accurately describe the atmosphere here in Shanghai’s Jingsan district, with each household simultaneously in an excited frenzy of activity but also waiting with bated breath, in nervous anticipation of the events of tomorrow.
Chinese New Year Food Customs 