By Colette Au
Chinese New Year, arguably the most important event in the Chinese calendar, is a momentous occasion in Chinese culture. As an American-born Chinese (ABC), I have celebrated this tradition for as long as I can remember. We feasted on steamed fish garnished with green onions and ginger slices, and New Year’s cake: a steamed, chewy sweet made from glutinous rice flour, slab sugar, and water. At night, my parents would leave the lights in our house on. Perhaps a long time ago, superstitions dictated that the house should be lit to guide the gods of good luck and prosperity, but now the tradition persists as the lore has faded away. For me, celebrating Chinese New Year has always been about eating together with my family. Receiving red packets with crisp dollar bills inside is an added perk, but after leaving home and moving to USC, I miss the familiar foods we used to celebrate the new year.
