Cuisine and Snacks
An elder woman in Yiling town of Yangzhou city, Jiangsu province makes New Year’s steamed buns, which are the staple food and also the main gifts when visiting relatives during the Spring Festival. Photography by Jiang Zhigen
A kid tastes a sugar painting, wishing for a “sweet new year”. Photography by Li Wenbao
A woman makes he, a traditional food made of rice in Lingnan region, for the Spring Festival. Photography by Luo Haiyan
Two women make lots of steamed buns – an essential delicacy for Chinese New Year in many places. Photography by Zheng Lihong
People in Putian city, Fujian province make hongtuan, a traditional local food made of sticky rice, for Spring Festival. Photography by Zheng Qiubang
An old man makes cotton candy for the child at the market in Qingyang county, Chizhou city, Anhui province. Photography by Pu Shengyi
In Bengtukan community in Fuling district, Chonging city, people make dumplings together for the New Year. Photography by Ju Ruisheng
In China’s Northern areas, dumplings and baijiu (Chinese white liquor) are an indispensable “couple” for New Year eve’s dinner. Photography by Guo Jiangtao
People in Putian city, Fujian province prepare hongtuan, a traditional local food made of sticky rice, for Spring Festival. In Chinese, hongtuan means family reunion and being prosperous. Photography by Zhu Shuxia
An inheritor from a time-honored brand demonstrates his skills of blowing sugar art to curious viewers at New Year’s temple fair. Photography by He Jun
At the New Year’s Fair in Qinhuangdao city, Hebei province, people rush to taste one kind of traditional food – sticky red bean buns. Photography by Di Lin
In Richmond city in Vancouver, Canada, relatives and friends gather together to enjoy a New Year’s feast. Photography by Shixu Gu
Two girls snack on sweet tanghulus, a traditional Chinese snack of candied fruit, at Fuchuan Market in Mianxian county, Hanzhong, Shaanxi province. Photography by Xu Peng
A family has a reunion meal in the courtyard of an ancient house in Yigao village, Zhili town, Huzhou city, Zhejiang province. Photography by Xu Yu
A zongzi (a traditional Chinese sticky rice dumpling wrapped in bamboo leaves) making competition is held in Hechi city, Guangxi Zhuang autonomous region on the eve of the Spring Festival. Photography by Huang Shanming
In the mountainous areas of Southern Zhejiang province, a steamed buns festival is held on the 25th and 26th of the twelfth lunar month. During this festival every household makes steamed buns to prepare for the New Year. Photography by Jiang Ping
Two men are pouring boiling water from a copper kettle into a bowl to make miancha (literally meaning “flour soup,” a delicacy crafted from roasted sorghum or millet flour) in Shanhaiguan old town, Qinhuangdao city, Hebei province. Photography by Zhou Qinming
A series of festive foods of the Yao ethnic group are provided in Guangxi Zhuang autonomous region. Photography by Meng Yushan
Hakka people make its famous Niang Tofu, or yong tau foo (tofu filled meat mince) to celebrate the festival. Photography by Luo Guohui
People of the Tu ethnic group make ciba, a kind of glutinous rice delicacy, to celebrate the New Year. Photography by Wen Lin
