You might have missed it in all the red heart hoopla of Valentine's Day, but Sunday also marked the first day of the Lunar New Year, which is the beginning of a two-week New Year's celebration in China. Each year is represented by an animal in the Chinese zodiac. This year is the Year of the Tiger.
Families gather for New Year's celebrations, to mark one of the most important Chinese holidays. Food is naturally at the center of those celebrations.
The feasts typically feature foods that symbolize abundance, wealth, longevity and good fortune. Eggs bring to mind rebirth and regeneration and fish symbolizes good luck and blessings.
Noodles represent long life, and for that reason, are always served whole and never cut. Chinese long beans, which are like extra- long green beans measuring 12 to 20 inches in length, are another symbol of longevity.
The elongated shapes of egg rolls and spring rolls resemble a gold bar, prompting their designation of a symbol of wealth
Mandarin oranges are often given as gifts because in Chinese, the word for "orange" sounds like the word for good luck. People give oranges to friends and family to express respect and to wish them well in the new year.
Many feasts include pork spare ribs, mostly because they are popular, catalog printing rather than symbolic.
It's not too late to celebrate the Lunar New Year - the celebration officially extends until Feb. 28 - so get those whole noodles simmering.
Shanghai Ribs Serves 6 Preparation time: 25 minutes Total time: 2 hours (not all active time) The ribs can be cooked ahead and reheated for later serving. When refrigerated, the fat will gel. Skim off the congealed fat with a spoon before reheating. Marinade 1/2 cup dark soy sauce 1/4 cup whiskey or gin or dry white wine Gravy 1/4 cup honey 1 cup chicken broth 2 1/2 cups cold water 1/2 teaspoon black pepper Ribs 1 slab of pork back ribs, 3 1/2 pounds 3 tablespoons olive, corn or vegetable oil 1 large or several small onions, thinly sliced 1 knob of ginger, smacked with a cleaver 1/2 bulb of fresh garlic, peeled and thinly sliced 1/2 cup cold water MIX together the marinade ingredients in a small bowl and set aside. In a medium bowl, mix gravy ingredients and set aside. CUT the slab of ribs into five or six segments, about two to three ribs each piece. BRUSH ribs with marinade. Brush ribs again with the same marinade and set aside. HEAT a large skillet or wok on high for 30 seconds. Add the oil to coat skillet for 30 seconds longer. Working in batches, place the rib pieces carefully in the skillet, one at a time. Pan-fry the ribs for 3 minutes. Turn ribs over and fry the other side for another 3 minutes until brown. Transfer ribs with a slotted spoon or tongs to a six-quart saucepot. ADD the onion, ginger and garlic to the skillet and stir-fry a few minutes over high heat. Add the water. Cover and cook for two minutes. ADD onion mixture and remaining marinade to ribs in the saucepot. Add the gravy ingredients. Cover and bring to full boil, in about 5 to 7 minutes. Turn heat to medium low and cook the ribs for about 45 minutes, basting the ribs with the gravy frequently to keep rolex replica the meat moist. TURN the ribs and baste again with gravy. Continue cooking for another 45 minutes or until the ribs are tender. Do not overcook. When meat begins to flake off from the bones, turn off the heat and serve with gravy. From Elizabeth Chiu King, Bloomfield Hills, Mich. Nutrition information 498 calories (58 percent from fat ), 32 grams fat (12 grams sat. fat), 16 gra
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