Belated Gung Hay Fat Choy

As I mentioned earlier, the first day of Chinese New Year was last Sunday.

My mom made us breakfast with all the “go” she had made the week before. “Go” has the texture of pudding. She made a variety of go, which I really need to learn how to make soon: savoury (turnip, taro) and sweet (coconut, water chestnut and red bean). What a spread! I felt so lucky.

BreakfastLater on in the day we went to my aunt’s house for other goodies and to wish everyone a happy new year. My cousins dropped by with their families. There were so many babies, toddlers and kids. Our family gatherings are certainly growing.

For dinner we went to the restaurant we always go to for Chinese New Year because they bring in people to do a dragon dance. The children loved it. It seems very hard to do the dragon dance because the dancers are either supporting the head or the fabric that flows from the head that acts as the body of the “dragon”.

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