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Show j&ilt fake Food tribune Wednesday, February 5, 1986 Section E Page 1 1 the Chinese New Year. Family, friends, Kueiyen Lee, left, Suphaony Tsang, Lisa Ku, Jack Chang, Jane Ku, Henry Cheng, owner, Beijing Restaurant, Cindy Shen, await r S'C 1 K w - t vli t . 4 1 t. n - r V 0a fl r Jr vi 4. By Donna Lou Morgan 5 6! 7 rffc i V nA'itlWI1 uSh V a V w. &-- t1 . ' - SR M 4 I , I in-- : iU k fi f r' . 4 ' v fc c 37 f .fy. k l-- r ; r In ancient times, New Years preparations began a month in advance and festivities lasted a full month after New Years Day. Weeks before the New Year, villagers busied themselves cleaning their homes and paying back creditors. New clothes were readied for the New Year celebration. Old clothes were considered unlucky. On the final day of the old year, people visited friends and relatives, bearing gifts for the closest to them. Some common choices were flowers (particularly narcissus, which symbolize luck for the New Year), teas, fruits and other foods, fabric and ornaments. Gifts were J vl,- i $ i i . , IT A r fM w'-- " 47 " r- 1 a c? 1 4A V ;-- -- ,m iv My 3p wrapped in red, another symbol of luck and good fortune. The final hours of New Years Eve were devoted to family worship of the gods and to remembering ancestors. At midnight, cries of Gung Hoy Fet Toy (Happy New Year) could be heard throughout the house. Firecrackers were set off outdoors. The official ending of the New Year holiday is the Feast of the Lanterns, celebrated on the 15th day of the first month of the year. On that day, colorful, elaborate lanterns are hung over the house front entrance, to attract prosperity and longevity. Today, even in China, the New Year celebration has been streamlined to a few days, but the observances are equally festive. Across the country, Chinese New Year will be greeted with colorful parades, the noise and rainbow hues of fireworks, visits to old friends and family plus good eating. Mr. Cheng, owneroperator of Beijing Restaurant, 1145 E. 3900 South, with wife Mary will gather children, George, 11, Denny, 5, and customers and friends those who belong to the Chinese community and those who wish they did at the restaurant to celebrate the exciting Chinese New Year. The holiday dinner will be served Feb. 9 from 4 to 10 p.m. American food also is available. Similar specialties are served daily at Beijing Restaurant, open Mondays through Thursdays, 11 30 a m. to 10 p.m.; Fridays, 11:30 a.m. to 11 p m.; Saturdays and Sundays, 4 to 10 p m. The Chengs came to this country two years ago from Taipei, Taiwan. They find living in Salt Lake City to be exciting and say tney especially and the nice, friendly people. enjoy the beautiful mountains "Were so happy to be here, Mr. Cheng commented. He smiled recalling Chinese New Year celebrations in his growing-u- p years. I always received new clothes for the holiday and money wrapped in red paper, he added. These were exciting parts of the celebration, especially when we visited older relatives and friends (part of the tradition). He pointed out the Chinese have long considered material life a blessing. To them, wealth, honor, happiness, high office and longevity are the five blessings of life. Among material enjoyments, the most important is food. "The Chinese are great lovers of feasts. Hardly an important social, e dinbusiness, holiday or official function passes without a ner, he suggested. Thats why Chinese New Year opens their feasting door. Say happy Chinese New Year deliciously with the Mandarin-Sze-chua- n recipes from Henry Cheng, Beijing Restaurant. nine-cours- - w s ' ;y ,V . fL r - 'A 1 t" r j ? k MV 1 f I pi i fr- 'i S . - S, K el p Ari c. J Is vu.WrH3 Tribune Food Editor Were lucky, Cindy Shen said enthusiastically. "We can celebrate twice. Mrs. Shen was referring to the Chinese New Year Feb. 9. She had gathered with friends at charming Beijing Restaurant to make plans for the holiday. Owner Henry Cheng and restaurant cooks Jack Chang and Suphaony Tsang had prepared a lavish display of Chinese dishes they will feature for the Chinese New Year celebration. Marvelous aromas drew us to them. In true Chinese style, each dish was prepared with precision then presented with Oriental artistry. Sweet and Sour Pork, Shredded Chicken, Sweet and Sour Fish, Cabbage in Chicken Sauce, Oriental Spareribs, Fried Spring Rolls, Corn Soup, Jelled Almond Fruit Salad, Prawns with Toast, Four Kinds of Vegetables and Lobster Salad were displayed, ready and waiting for to Mr. happy guests. In addition to Mrs. Shen, Lisa Ku, sister-in-laCheng, and her daughter, Jane, were there along with Mr. Chengs business partner Kueiyen Lee. Similar culinary delights will greet those throughout the world celebrating Chinese New Year 4684, the Year of the Tiger. Gung Hoy Fet Toy! Happy New Year! Chinese New Year is the time to gather family and friends around the table and share special foods, warm wishes and tokens of luck and prosperity for the coming year. Its a time for giving and receiving gifts; a time for festive parades with colorful dragons in the lead and for fireworks in bright rainbow shades. The Oriental holiday is almost as popular in this country today as Chinese food. Often happy money is distributed in red and gold envelopes. Celebrants exchange small gifts, such as chops marble pieces enand the red stamp pads that go graved with the recipients name with them. Chops have been used since ancient times to emboss and sign various messages or artwork. Although the Chinese many years ago officially changed to the Gregorian calendar (the one we use), they still celebrate festivals based on their ancient lunar calendar. That means the date of Chinese New Year changes every year. Officially, it arrives with the second new moon after the winter solstice, the shortest day of the year. So on Feb. 9, exit the Year of the Ox; enter the Year of the Tiger 4684. has 12 it of the order animal the for which each year is Legend signs named was determined thousands of years ago by Buddha. One day Buddha decided that the Chinese nation was sadly in need of reorganization On the occasion of the new year, he called the animals of the kingdom for a meeting Only 12 beasts showed up The first to arrive was the rat, followed by the ox, tiger, hare, dragon, serpent, horse, ram, monkey, rooster, dog and boar Buddha honored them in the order of their arrival, endowing each with a year. From that time on, each successive year of the Chinese calendar bore the character of the animal that gave it a name Tiger personalities (those born in 1902, 1914, 1926, 1938, 1950, 1962 and 1974) are said to have more magnetism in one whisker than other beasts can boast in their entire pelt They are said l be sensitive, compassionate and considerate they can be powerful enemies Although they may appear relaxed, they are never truly at rest, always on the lookout, ready to pounce Short-tempere- y uwwrril ,. i i fV Gung Hoy Fet Toy! Sweet and Sour Pork (Henry Cheng, Beijing Restaurant) h pound pork Tempting dishes such as Lobster Salad will be served with Oriental artistry for holiday. Tribune Stott Photos by Rick Eoan lorn 1 tablespoon soy sauce 1 egg yolk 1 3 tablespoon cornstarch tablespoons cornstarch See Page Deslfln: Dennis Green M m A Am Column E-- jm IjA 1 |