Did you know what the famous Chinese New Year food is? The Chinese New Year, also known as Lunar New Year in non-Chinese countries and Spring Festival in China, is celebrated with a wide variety of CNY foods, each carrying deep symbolic meaning. These dishes are believed to bring good fortune, prosperity and happiness in the coming year.
During CNY, families gather to enjoy meals rich in both taste and meaning, reflecting unity, abundance, and longevity. Fish represents abundance, dumplings signify plenty, and longevity noodles symbolise a long life. Many families also add their own personal twists to these traditional recipes or have their own special dishes, keeping the celebrations both unique and meaningful.
Whether you’re joining a family gathering, attending an open house, or simply curious about the festival, understanding the symbolism behind these foods makes the celebration even richer. In this article, I’ve rounded up the most popular festive specialities, their meaning, local variations in Singapore and Malaysia, and simple recipes you can try at home!
What do people eat during the Chinese New Year
- CNY menu items are carefully chosen for their symbolism, bringing abundance and family unity.
- In China, northern regions favour dumplings and longevity noodles, while southern regions highlight fish, rice, and braised dishes.
- Malaysian locals enjoy favourites, such as Yee Sang, Lap Mei Fan, Poon Choi, and bubur cha cha, preserving heritage practices with a local twist.
- Singaporean celebrations focus on presentation, rituals, and visual abundance, alongside festive events such as River Hongbao and the Chingay Parade.
- From reunion dinners on the Eve to festive meals on the first day, sharing symbolic foods helps welcome success for the period ahead.
Symbolic Chinese New Year Dishes and What They Mean
Let’s explore the CNY menu items, highlighting the symbolism behind each item. These are foods enjoyed during the festive season, each believed to bring positive outcomes and abundance in the months ahead.
Fish – Symbolising Prosperity
Fish (Yu) is a staple during the CNY because it represents surplus and abundance. Serving the whole Yu is a must because it signifies completeness. It’s enjoyed steamed with soy, ginger, and scallions in Malaysia.
Dumplings – Representing Plenty
Dumplings (Jiaozi) are shaped resembling ancient gold ingots, symbolising abundance and financial luck. They are usually filled with pork, chicken, prawn or vegetables and can be boiled, steamed, or pan-fried. They are believed to bring success in the months ahead.
Spring Rolls – Signifying Plenty
Spring rolls (Chun Juan) are crispy rolls resembling gold bars and are consumed to attract abundance and riches. In Malaysia, it’s a savoury treat called Popiah, which is famous among all ethnicities. They are deep-fried or freshly made with fillings that often include vegetables, pork, prawns, bamboo shoots, carrot, and cabbage for a local touch. Eating this during the celebrations is thought to encourage financial stability in the months ahead.
Nian Gao (Kuih Bakul) – Denoting Progress
Nian Gao (Sticky Rice Cake) literally means “year cake” and sounds like ‘higher year’, symbolising career advancement and personal growth. In Malaysia, it’s often prepared with flavours, such as pandan, coconut and lotus paste. It’s most commonly prepared by steaming. However, some Malaysians also enjoy it pan-fried with egg, deep-fried as fritters and steamed with grated coconut. Eating Nian Gao is believed to help families achieve success and rise in the coming year.
Longevity Noodles – Wishing for a Long Life
Longevity noodles (Changshou Miàn) are uncut, long miàn that symbolise a long and prosperous life. They can be served in a broth or as a stir-fry using either mee sua (flour vermicelli) or Yi Mein (Cantonese egg miàn). These miàn are usually prepared uncut to symbolise a long life. Cutting them is avoided as it is believed to shorten life. Eating them at the reunion dinner is a wish for health and longevity for all loved ones.
Tangyuan – Symbolising Family Unity
Tangyuan (Sweet Rice Balls) are glutinous rice balls served in syrup and consumed for family togetherness and completeness. These are popular during Lantern Festival and CNY celebrations as well. The Malaysian versions often include peanut, black sesame, coconut, pandan, and red bean fillings. Families enjoy them together, symbolising reunion and unity. You can also get the ready-made ones and prepare them as instructed.
Yee Sang – Overflowing Abundance
Yee Sang (Prosperity Toss Salad) is a vibrant Malaysian Chinese dish made with shredded vegetables, raw Yu, sauces, and crackers. It must be done properly: Toss the contents of the salad high while shouting auspicious phrases or words (huat ah), as it symbolises overflowing abundance. The higher the toss, the better the luck and fortune!
Lap Mei Fan – Reunion & Richness
Lap Mei Fan (Preserved Meat Rice) is flavoured with meats and often served as part of the reunion meal. It’s consumed during reunion dinner, representing family bonding, abundance, and togetherness.
Poon Choi – Layered Wealth
Poon Choi is a rich, layered dish containing meat, seafood, and vegetables. Its size and richness in ingredients symbolise abundance and family unity. It’s called layered wealth because its preparation method involves stacking a diverse range of high-value and symbolic ingredients, such as white radish, pork, chicken, pig tendons, dried mushrooms, abalone, Yu, and prawns within a single pot!
Bubur Cha Cha – Harmony & Togetherness
This is a CNY dessert unique to Malaysia and Singapore, usually prepared by the Strait Chinese, also known as Peranakans or Babas and Nyonyas in Malacca, Penang and Singapore. It’s prepared with sweet potatoes, yams, black-eyed beans, chewy tapioca jelly, coconut milk and sago pearls. Its vibrant colours also represent joy, plenty, and abundance in the festive season.
好吃吗? - Hǎo chī ma? (Is it tasty?)
Traditional table talk in Mandarin
Chinese New Year Food Traditions Across Countries
China: Regional Traditions Rooted in History
China is a vast land with many climates, growing regions, and appetites. It's home to 56 ethnic minorities, who all live among the Han majority. Each of these people has their own culture and traditions, including specialities for celebrations.
Zooming out, we find that all this cultural and culinary diversity helped form China's Eight Great (cooking) Traditions (八大菜系- Bā dà cài xì). They are:
- 粤菜 - yuè cài (Guangdong province) focused on original flavours
- 川菜 - chuān cài (Sichuan province): spicy, bold, and nutty
- 徽菜- huīzhōu cài (Anhui province): heavy on vegetables and wild herbs
- 鲁菜 - lǔ cài (Shandong province): wide variety of ingredients and cooking methods
- 闽菜 - mǐn cài (Fujian province): earthy, heavy on seafood, often soup dishes
- 苏菜 - sū cài (Jiangsu province): meat-heavy, savoury flavours
- 湘菜 - xiāng cài (Hunan province): fresh, spicy, colourful
- 浙菜 - zhè cài (Zhejiang province); mellow flavour, gentle fragrance, not greasy/oily
Not everyone in the region enjoys the same festive offerings, and within these eight culinary traditions, there is a wide variety of specialities that reflect different origins and regional styles.
Malaysia
With approximately 7.9%1 of Malaysia's population being of Chinese descent, festive specialities blend traditional symbolism with local flavours and multicultural influences. Many items eaten during the festival season are adaptations of mainland recipes, using ingredients familiar to the Malaysian kitchen, while keeping meanings tied to plenty, luck, and household harmony.
Signature Malaysian Chinese menu items include Yee Sang, a colourful fish salad which is tossed high during the reunion dinner to invite good fortune. Another festive favourite is pineapple tarts. In Hokkien, pineapple is called “ong lai”, which sounds like “incoming fortune”, making it a popular symbol of wealth and luck during the CNY.
I have listed other famous items during CNY and their symbolism earlier in this article. At the core, CNY menu items focus on plenty, luck, longevity, household harmony and abundance. The symbolism is often derived from the items’ appearance, name (homophones in Chinese), or preparation method.
Singapore
If you’ve celebrated CNY in both Malaysia and Singapore, you’ll probably notice that many of the festive specialities look familiar. That’s because Malaysian and Singaporean Chinese share similar heritage and historical roots. Items such as prosperity toss (Yee Sang/lo Hei), pineapple tarts, and braised dishes with Singapore’s own unique local and modern twists.
With around 3.11 million ethnic Chinese residents in Singapore2, these culinary and cultural traditions are an important part of the city-state’s multi-ethnic society. That said, Singapore’s CNY celebrations tend to go beyond the home, where the season is marked by city-wide street light-ups, River Hongbao, the Chingay Parade (which also takes place in parts of Malaysia like Penang and Johor Bahru), as well as stage shows and festive food fairs. All of this comes together to create a festive buzz, based on the belief that starting the year joyfully brings luck and positivity in the months to come.
Chinese New Year Food Ideas: Recipes to Try at Home
Let’s go through some recipes that you can attempt at home. Even if you’re not celebrating CNY, you can still experiment with them, which may become your absolute favourites!
1. Dumplings
Well-made jiaozis typically feature decorative folds along their edges, but you don't have to get fancy. Simply folding them over and making sure they stay sealed is enough for your first try.
Making these (包饺子 - bāo jiǎo zi) is a family affair.
Everyone gets in on the fun!
Before you start 'building' your jiaozis, put a large pot of water on the stove to simmer. Once you have wrapped all the filling, turn the heat up a bit, and drop six-eight pieces into the water.
Let them boil until they rise to the surface. Allow them to cook another two minutes; scoop them out with a strainer. Serve them with a soy sauce-vinegar dipping mix.
Eating jiaozi is a CNY tradition across China. In fact, one should eat them every day - steamed, boiled, or fried. The more you eat, the more abundance you attract!
In Malaysia, households often adapt fillings and cooking styles to local flavours while keeping the symbolic meaning of abundance and plenty:
- Alongside the usual filling, some families add shrimp, mushrooms, crab meat, fish paste or even chopped water spinach (kangkung) to give the dumpling a uniquely Malaysian taste.
- For those who love a little heat, a touch of sambal, bird’s eye chilli or dried shrimp paste can be added to the filling for some spicy notes.
- Some people cook by mixing a little glutinous rice flour with the wheat dough for chewier skin, inspired by local kuih texture.
- These can be served with sweet soy, black vinegar, local chilli oil, or even peanut sauce.
These variations can differ from country to country. In Singapore, Vietnam, or even Thailand, these jiaozis can be prepared and served in slightly different ways.
Regardless of the regional tweaks, the essence of the dish remains the same – jiaozis continue to symbolise plenty while allowing each culture to put its unique spin on the tradition.
2. Steamed Fish
You'll find as many ways to cook it in China as there are provinces, ethnicities, and cuisines. Steaming is, far and away, the most popular cooking method. However, what's more important is heeding the rules to maximise this holiday food's blessings.
- It must be cooked and served whole: head, tail, fins, and all (minus entrails!)
- The Yu's head must point to the eldest, or most venerated person, at the table
- That person must be the first to take a morsel of the Yu
- After the feasting, there must be some leftover to be consumed the next day.
In some regions, the head and tail must be saved for the next day's meal. That's a sign that the next year will begin and end with plenty.
Flipping the Yu to access the other side's meat means flipping your luck and plenty away.
That being the case, how to access the rest of the meat? With a bit of practice, you can train your chopsticks to navigate around the bones.
For a local twist, many Malaysian families often give the classic steamed Yu a local-flavoured boost without losing its symbolic meaning.
- Adding slices of pandan leaf, curry leaves, or a few red chillies gives the fish a distinctly Malaysian aroma and colour.
- Some families mix in a splash of oyster sauce, a pinch of gula Melaka (palm sugar), or a dash of sesame oil to balance sweetness and depth.
- It’s also common to eat it alongside Malaysian-style steamed or fragrant coconut rice.
- Fresh coriander, sliced red chillies, or fried shallots can be sprinkled on top as optional garnishing.
All this can be done while keeping the Yu whole, and still carries its symbolic plenty and abundance, but tastes distinctively Malaysian, reflecting the multicultural flavours of the CNY table.
3. Spring Rolls
As the filling cools, mix the cornstarch and water to form a paste that will seal the rolls. Unpack the wrappers, carefully peel one off and lay it smooth side down. Heap one generous spoonful of cooled filling in the middle of the wrapper, and spread it out.
Wrap the filling, tucking the ends as you wrap. Use the cornstarch/water mix to seal the roll.
Once you've rolled them all, coat your frying pan with oil and heat it. Once hot, place 4-5 pieces in the pan, turning them when the exposed side is golden brown. Serve hot or cold, with Thai sweet chilli sauce for dipping.
In Chinese, these treats are called 春卷 chūn juǎn. It is a literal translation.
These treats became popular in Southeast China: Shanghai, Shenzhen, Hong Kong, and other coastal areas. "A ton of gold!" (黄金万两 - huáng jīn wàn liǎng) is the proper CNY wishes to speak when eating these delicious treats.
In Malaysia, households often adapt spring rolls to local flavours and ingredients while keeping the symbolic meaning of plenty and abundance:
They are called popiah in Malay. It’s a famous savoury treat among Malaysians. You serve hot and crispy or fresh and soft, depending on your preference, and often appear as part of the CNY appetiser spread alongside jiaozis and other festive snacks.
If you prefer not to deep-fry, use the soft, crepe-like wrappers filled with cooked jicama (sengkuang/turnip), carrots, tofu, peanuts, prawns/dried shrimps, and lettuce. The rolls are then served with chilli or sweet bean sauces, offering a lighter, fresher alternative to crispy fried rolls.
Other Malaysian variations may include chopped prawns, crab meat, ot even a dash of sambal for extra flavour and colour.
This way, they are prepared in a unique way, adding Malaysia’s multicultural aspects to it while retaining their traditional meaning.
Lion's Head Meatballs
Once completely seared, braise them with chopped Napa cabbage and mushrooms, if desired. Cooking duration should last until the vegetables are soft, about 20-30 minutes. You may serve your Lion's Head meatballs in their broth, or separately, on a plate, with baby bok choy as a garnish.
This tempting dish has its roots in Shanghai's kitchens. Elsewhere in China, they are typically served plain.
However, Shanghai cuisine is slightly sweet, so drizzling a sticky-sweet sauce on them before serving hews to the original recipe.
In Malaysia, Lion’s Head meatballs are prepared pretty much the same way. Occasionally, they may add a slightly sweeter soy-based sauce to suit the local taste.
In Chinese culture, meat is a symbol of plenty and vitality.
Chinese Broccoli
The Chinese diet features lots of greens. Although meats take pride of place, green vegetables provide a nice contrast. Chinese 'broccoli' (芥蓝 - jiè lán) is particularly well-suited to the task.
Its broad leaves and thick stems deliver just the savoury crunch this meal demands. Even better: you have two ways to prepare it:
Boiling
- Wash the leaves
- Place them in boiling water
- Add salt, and a tablespoon of oil (to preserve colour)
- Boil for 2-3 minutes, until the stems are slightly soft
- Remove, and drizzle with oyster sauce
Stir-frying
- After washing, cut the leaves diagonally
- Heat pan/wok with 1cm oil
- Sauté sliced garlic and ginger
- Add chopped leaves, stir-fry till leaves are wilted
- Scoop them out, drizzle with oyster sauce
The variety of items that tables bear during CNY is one reason this holiday is so special. Though meats dominate, fruits and veg have their place, too. These classic festive specialities complement your CNY celebration!
In Malaysia, families typically prepare Gai Lan the same way – blanched with oyster sauce or quickly stir-fried with garlic. It gives a tender-crisp, healthy side for the reunion dinner.
Braised Pork (Tau Ye Bak)
We know this delicious dish as Shanghai braised pork (红烧肉 - hóng shāo ròu), among other names. It too originated in Shanghai kitchens; it is this writer's hands-down favourite.
To prepare it, you need a slab of pork belly with a generous ratio of fat. You also need ginger, garlic, star anise, caster sugar, soy sauce, and a touch of Shaoxing rice wine.
First, dry your meat slab, and then cut it into largeish cubes and brown them in oil. Take them out of your pan/wok, and add sliced ginger, some water, and the rest of the ingredients. Bring them to a boil, then turn the flame to simmer. Add the meat, and cover the mixture.
Watch this instructional video as it stews until the liquid is nearly gone, and the meat is tender. Scoop the meat out, and drizzle the remaining liquid over it.
This item is available to eat year-round, like the rest. However, during CNY, this becomes a symbol of plenty and abundant blessings.
To Western cultures, it's a little-known fact that foods take on special meaning in China during the holidays. Still, it's a poetic way to ring in the New Year, don't you think?
In Malaysia, many families prepare Tau Ye Bak, slow-cooked with light and dark soy sauce, garlic, and white pepper. Hard-boiled eggs and fried tofu are often added to soak up the rich gravy, making it a comforting reunion dinner dish.
And just like that, we’ve reached the end of our guide! As promised, you got everything you need to know about the festive specialities and their symbolisms. Not only that, but you can also enjoy making some to experience the festive spirits even if you’re not celebrating!
If you’re celebrating, amaze your guests by serving them these classics and sharing their meanings!
We’d love to hear from you – do you have a unique dish that’s special to your household? Share it with us in the comments!
References
- Department of Statistics, M. (2025). DEMOGRAPHIC STATISTICS MALAYSIA, THIRD QUARTER 2025.
- Statista. (2025, November 29). Resident population in Singapore 2025, by ethnic group. https://www.statista.com/statistics/622748/singapore-resident-population-by-ethnic-group/?srsltid=AfmBOoqoxRCUDBP0iBzv2FxWNdGvoq9J_eumDamzfMD_6TH5so2bZ5ZC
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