A Complete Guide to Auspicious Foods for Chinese New Year
Chinese New Year is a time of celebration, family reunions, and, most importantly, feasting.
Embracing the delicious and symbolic Chinese New Year foods in Hong Kong is a fantastic way to celebrate the holiday. From snacks to main dishes and desserts, food plays a crucial role in the festivities, with everything carrying wishes of prosperity, health, and happiness.
Eating well during this time of the year is customary, a tradition deeply rooted in the vibrant celebration of unity and togetherness with loved ones, with the abundance of food during this time reflecting hopes for a good year ahead.
If you’re visiting friends and family, remember to pick up an edible gift on the way (your local supermarket will be filled with snack and fruit options) and not show up empty-handed. And if you’re receiving guests, it’s customary to return a small red packet as a token of thanks.
Happy Chinese New Year, and may your year be filled with abundance and joy!
Puddings and Cakes
Just like mooncakes symbolise the Mid-Autumn Festival, puddings also carry deep cultural meanings for Chinese New Year celebrations in Hong Kong. They are often enjoyed as part of a feast, bringing family and friends together to celebrate the start of a prosperous new year.
Puddings are typically made of different flour types and water, where the mixture is poured into moulds and steamed until it sets, resulting in a jelly-like texture that can then be pan-fried to a crispy, golden texture.
Many sizeable Chinese restaurant chains offer their brand of puddings ahead of time, and these sell out every year, so be sure to check when these exchange vouchers become available after Christmas.
Turnip Pudding (蘿蔔糕)
Turnip pudding is a white, savoury pudding made with grated turnip. It is often mixed with Chinese sausage, dried scallops, ham and shrimp, adding rich flavours and textures.
Some households may try to make turnip puddings from scratch, but it’s a notoriously tricky dish that requires a delicate balance between the ingredients. Too much water, and you end up with a soft, mushy pudding that is impossible to fry and crumbles when picked up with chopsticks.
While turnip puddings can be found at dim sum places throughout the year, Chinese New Year hits differently; it’s an annual taste test for chilli oil and condiments like oyster sauce or XO sauce, and often the prelude to all other following puddings.
My favourite turnip puddings are from Maxim’s Cakes.
Taro Pudding (芋頭糕)
Taro pudding is similar in preparation to turnip pudding but uses taro instead, resulting in a dark brown pudding. Taro fans will love the chunky bits in the pudding, which gives it a stiffer texture than turnip puddings and makes it a delightful addition to the festive spread.
My favourite taro puddings are from Maxim’s Cakes.
Water Chestnut Pudding (馬蹄糕)
My favourite Chinese New Year pudding would be a toss-up between the water chestnut and the taro.
Water chestnut pudding is made from water chestnut flour and often sweetened with bar sugar, giving it a yellow-brown, translucent appearance. Usually sliced into small pieces, the water chestnuts’ crisp texture and sweetness contrast this pudding with other savoury dishes typically served. When fried, the pudding takes on golden and slightly caramelised edges that glow under the light and add extra crunch.
You can also find water chestnut puddings on the menu of some dim sum restaurants. My favourite water chestnut puddings are from Maxim’s Cakes.
Glutinous Rice Pudding (年糕)
This sweet, sticky rice pudding is made from glutinous rice flour and coconut milk, giving it a unique, alluring aroma. Its name is homophonic with “higher year” (年高), symbolising growth, progress and advancement in the year ahead.
Classic glutinous rice puddings are white (plain coconut milk), yellow (yellow sugar), red (cane sugar) or brown (dark brown sugar), though fancier variations include ingredients like red dates, ginger, bird’s nest and rose petals. When pan frying, lightly brush over with a beaten egg so it doesn’t melt and stick together.
My favourite glutinous rice puddings are from Wah Lai Yuen. If you enjoy sweet puddings, consider the red date puddings (紅棗糕) from Lei Garden, a full-sized version of their iconic dim sum.
Chinese Candy Boxes (全盒)
Chinese candy boxes are a beloved tradition during Chinese New Year (and a favourite of many kids). These elaborately designed boxes often feature intricate patterns and are beautifully arranged with candies, dried fruits, nuts, and other treats.
In the Ming and Qing Dynasties, the candy box was a gift box with multiple compartments for placing food called 攢盒, where 攢盒 means “to piece together and gather”, and gradually evolved to be used to celebrate the Chinese New Year. The box holds different candies and snacks, which means gathering good luck and a smooth year ahead. Later, because "存" and "全" have the same pronunciation, modern people have changed to the general term "全盒", which means perfect.
Traditional boxes usually have three, five or nine compartments because ancient China followed the Yin-Yang and Five Elements, in which "odd numbers" are Yang, and it was customary to gather Yang energy during the Chinese New Year. In ancient times, only the royal family could use the "most yang" nine-grid full box, so the more compartments, the higher the owner’s status.
Candied Fruits and Vegetables
Candied fruits are hands-down my highlight of the candy box every year. The traditional “eight sweets” are a variety of fruits pickled in white sugar with different homophonic or metaphorical meanings:
Sugared winter melon (糖冬瓜) – Good beginnings and good ends (好頭好尾)
Sugared water chestnut (糖馬蹄) – Good fortune (馬運亨通)
Sugared lotus root (糖蓮藕) – Abundance every year (年年都有)
Sugared carrots (糖甘筍) and sugared kumquats (糖柑桔): Prosperity and wealth (金玉滿堂)
Sugared lotus seeds (糖蓮子) – Giving birth consecutively (連生貴子)
Sugared coconut (糖椰子): Three generations living together (有爺有子, 三代同堂)
You can buy traditional candied fruits all year round at Yue Hwa.
Roasted Seeds
Popular options are red or black melon seeds, roasted sunflower or pumpkin seeds and pistachios. Seeds not only symbolise fertility and abundant offspring (多子多孫) but also represent the wish to make more money because the act of grabbing seeds is similar to grabbing silver coins (抓銀子) in ancient times.
Sweets, Chocolate and Confectionery
Modern candy boxes also include chocolates and various confections, appealing to a broader audience. All’s fair in love and war; crowd favourites will be snagged up in the blink of an eye if you’re not quick enough. Many of these confections are from beloved local brands that would be nostalgic for different generations, depending on the era they grew up in:
Big White Rabbit candies (大白兔奶糖), a white milky candy that is quite addictive to chew on
Crispy peanut candies (金絲糖), a striped candy with a thin shell that bursts open to a filling of shredded coconut, peanut crumbs and sugar
HONEY Lemon Tea Flavour Bee Candy
Kasugai Seika fruit gummies
Lot 100 mango gummies
PINE Soft Drink Spira Balls candy
Sugus
Nougats (my favourites are from Nine Two 九二會糖)
Quality Street toffees
Chocolate coins wrapped in gold foil (for looks only, you will regret eating them)
Sadly, the local confectionery Smith’s, known for its long orange gummies and milk nougats, has closed for good.
Deep-Fried Dough Foods (油器)
Sesame Balls (煎堆)
Commonly found in Guangdong, sesame balls are made from glutinous rice flour, which gives them a chewy texture. They are filled with sweet fillings, rolled in sesame seeds, and deep-fried until golden brown. The contrast between the crunchy exterior and the soft, sweet filling makes them a favourite during festive celebrations. Popular fillings include red bean, lotus seed, sesame, and peanut paste.
The round shape of sesame balls symbolises completeness and unity, while sesame seeds represent richness and abundance. There’s also the saying that the house will be full of gold and silver as sesame balls roll around (煎堆轆轆，金銀滿屋), aligning with the wishes for good fortune and prosperity in the new year.
You can easily find sesame balls on the menu of dim sum restaurants.
Sesame Cookies (笑口棗)
Sesame cookies are typically made from flour, sugar, and sesame seeds, resulting in a crunchy, nutty treat. With a distinctive date-like shape that cracks open when deep-fried, they are known as “smiling dates”, reflecting the joy and happiness associated with them.
You can find sesame cookies at traditional bakeries like Kee Wah.
Deep-Fried Taro Balls (芋蝦)
Taro balls may look like embroidered balls of yarn, but they are utterly delectable snacks that are crunchy and fragrant with a rich aroma yet dry and light.
It’s said that taro balls were the older generation’s way to use the taro harvest at the end of the year before Chinese New Year hits. Taro balls didn’t use to be spherical but elongated and curved (hence its Chinese name, literally “taro prawn”). The taro would be shredded into thin strips, then deep fried until golden and crispy. After frying, the head and tail of the taro threads resembled shrimp antennae and legs, but they were inconvenient to store and prone to breaking, so they evolved into the ball-like shape we know today.
You can find deep-fried taro balls at traditional bakeries like Kee Wah.
Crispy Pastry Dumplings (油角)
These are made from a thin dough filled with a savoury mixture, then folded into a crescent shape and deep-fried until crunchy. Often served as a snack, they can be enjoyed alone or with dipping sauces, such as soy sauce or sweet chilli sauce.
More endearingly known in Cantonese as “little corner” (角仔), the pastry’s name comes from its homonym of "有角", allegorising “you will make a name for yourself next year if you eat a crispy pastry dumpling this year” (今年吃油角，來年露頭角). The crescent shape of these dumplings is also reminiscent of ancient Chinese gold ingots, symbolising wealth and prosperity.
You can find crispy pastry dumplings at traditional bakeries like Kee Wah.
Poon Choi (盆菜)
Poon Choi, also known as "Big Bowl Feast," is a traditional dish that holds a special place in Hong Kong's culinary landscape. The layered dish is served in a large basin or bowl, with ingredients meticulously stacked in layers to create a hearty meal:
Braised Meat — Common choices include pork, chicken, and duck, often braised with soy sauce and spices for rich flavours
Seafood — Ingredients like prawns, scallops, and squid add a luxurious touch and symbolise wealth
Vegetables — A variety of vegetables, such as mushrooms, bok choy, and radish, are included for texture and colour
Dried Seafood — Items like dried oysters and fish maw are traditional additions, believed to bring good luck and prosperity
Taro and Potatoes — These starchy vegetables absorb the flavours of the braised meats and sauces, adding heartiness to the dish
Sauces and Broth — A flavorful broth or sauce, often made from the juices of the meats and seafood, is poured over the layers to enhance the overall taste
The dish originated from the Cantonese tradition of communal dining and is usually steamed or braised in advance. It’s also typically served family-style, allowing everyone to share from the same bowl, making it perfect for large gatherings.
I admit I’m not the biggest fan of poon choi. It’s a rather saucy, wet dish, and everything starts tasting the same after a while. But to many, poon choi is not just a meal; it embodies the spirit of celebration, unity, and prosperity, which is what makes it so delightful to share with loved ones.
Lo Hei (撈起)
Also known as “yu sheng” (魚生), Lo Hei is a raw fish salad that features a colourful mix of shredded vegetables, herbs, and various condiments.
The ingredients are arranged in a large platter, with the fish placed on top and accompanying condiments set aside. Each of the ingredients symbolises wealth, prosperity, and good luck, contributing to the dish's auspicious nature:
Raw Fish – Slices of fish, usually salmon or other fresh seafood, represent abundance and prosperity and are often served raw to symbolise life and freshness
Shredded Vegetables – Common vegetables like carrots, radish, cucumber, and green onions add crunch and colour
Pickled Ginger and Garlic – These ingredients add flavour and symbolise harmony and peace
Sesame Seeds and Peanuts – These nuts symbolise wealth and prosperity, adding texture and nutty flavour
Sweet Sauce – A sweet and tangy sauce made from plum or hoisin sauce is drizzled over the salad, enhancing the overall flavour
Coriander and Lime Juice – Fresh herbs and lime juice add brightness and freshness
Lo hei is often shared among family and friends, emphasising unity and togetherness during the festive season. Tossing the salad together, known as "lo sheng" (撈生), is a lively and joyous affair, believed to bring good luck and fortune for the year ahead. Using chopsticks, participants take portions of the salad and toss it high into the air while shouting auspicious phrases and wishes for good fortune, health, and success in the new year. The higher the toss, the greater the fortune.
Fish (魚)
The word for fish (魚) sounds similar to the word for surplus or abundance. Serving a whole fish during the New Year dinner symbolises a wish for abundance in the coming year, commonly steamed with ginger and scallions. Leftovers are encouraged, as they symbolise surplus.
Dumplings (餃子)
Shaped like ancient gold ingots, dumplings symbolise wealth and prosperity. Traditionally, families gather to make dumplings together, making it a fun and communal activity. Whether steamed, boiled, or pan-fried, these delicious pockets of goodness are often filled with pork, vegetables, or seafood.
My favourite dumplings are the pork and leek ones from Wanchai Ferry (灣仔碼頭).
Fruits
Oranges, Mandarins and Kumquats (橙、柑、金桔)
As the saying goes, “gold represents wealth, and orange represents luck” (金為財，桔為吉). The formal name for oranges is “橘”, which was often simplified and written as “桔”, which contained the word for luck (桔) within. In Hong Kong, these citrus fruits are almost synonymous with Chinese New Year.
Symbols of good luck and prosperity, their bright colour represents good fortune (大吉大利), their round shapes family togetherness. Many businesses and large families will place pots of kumquats, their lush branches and tight clusters of fruit symbolising wealth and peace. During New Year’s visits, exchanging tangerines and oranges as gifts is customary, adding a vibrant touch to the festivities.
Persimmons (柿子)
Persimmon (柿) and “matter” (事) are homophones, symbolising that everything will go smoothly (事事如意). Their round shape symbolises perfection, and their bright colour adds a festive pop to any fruit spread, making them perfect for gifting or as offerings.
Pomelos (碌柚)
Pomelos may be more common during the Mid-Autumn Festival, but they also carry auspicious connotations as their name (柚) is homophonic with “blessing” (佑) and “abundance” (有). Its name in Hakka (碌) is also homophonic with Lu of Fu Lu Shou (福祿壽), one of the three gods commonly worshipped in Chinese astrology who represents luck and wealth.
The fruit is often left untouched during the Chinese New Year until the Lantern Festival before eating, hoping it will bless the family for the coming year.
Its homophonic meanings are also why, on the 28th of the last month of the year designated for cleaning, it is customary to boil pomelo leaves and bathe in the water to wash away any bad luck in preparation for the new year. You can often purchase small sprigs of pomelo leaves at local fruit stalls on the last few days of the year.
Apples (蘋果)
Apples are homophonic with “calm” (平) and are sometimes called “safety fruit” (平安果), symbolising prayers for peace and harmony in the new year. Their bright red skins are also considered festive, and the fruit is commonly found in fruit baskets used for gifting.
Pineapples (菠蘿)
In Minnan dialect, pineapple sounds the same as “prosperity” (旺來), symbolising that good fortune will roll in (好運旺旺來). In Cantonese, golden pineapple also sounds like “a cherished child” (金笸箩), representing wishes for couples to have a baby soon.
Glutinous Rice Balls (湯圓)
These sweet, chewy dumplings are a traditional delicacy commonly found in southern China, including Hong Kong. Their round shape represents completeness and harmony, symbolising family unity and togetherness, and are eaten during the Lantern Festival, which marks the end of the Chinese New Year celebrations.
Their smooth dough is made of glutinous rice flour mixed with water and filled with various sweet fillings, including classics like sesame, peanut, and red bean paste. The glutinous rice balls are typically boiled and served in a sweet syrup made from water and bar sugar, sometimes flavoured with ginger or osmanthus flowers.
My favourite glutinous rice balls are the ones with sesame filling from Siu Ning Bo (小寧波) and peanut filling from Lee Chun (利川) that you can commonly find in supermarkets.
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