On the fifth day of the Chinese New Year, people in northern and southern China celebrate with distinct yet equally festive culinary traditions: southerners savor Chinese New Year Cake (年糕, nian gao), while northerners enjoy jiaozi .
In the south, Chinese New Year Cake (年糕, nian gao) is made from glutinous rice, which is soaked, ground into flour, and steamed into soft, chewy cakes. These cakes come in various shapes, such as long strips or compact squares. The name of Chinese New Year Cake ("nian gao" in Chinese) is composed of two Chinese characters: “nian” (年), meaning “year,” and “gao” (糕), meaning “cake.” The word “gao”(糕) is a homophone of “gao” (高), which means “high”. Together, Chinese New Year Cake ("nian gao" in Chinese) symbolizes hopes for the new year to bring greater achievements and rising fortunes. Families gather around to share this sweet and symbolic treat, their laughter and joy expressing their wishes for a bright and prosperous future.
Meanwhile, in the north, jiaozi take center stage on the fifth day. Early in the morning, the whole family pitches in: kneading dough, rolling out wrappers, and preparing flavorful fillings—often pork with scallions or chives with eggs. Resembling ancient gold ingots, jiaozi represent the promise of good fortune and prosperity. As the jiaozi boil, clouds of steam rise, symbolizing the warmth and prosperity that lie ahead. Gathered around the table, family members dip the freshly cooked jiaozi into vinegar or chili oil, savoring both the comforting flavors and the deep sense of togetherness that embodies the festive atmosphere.
