This is why Chinese people continue to eat jiaoqi during the Chinese New Year, as they are considered good luck charms that bring wealth. Chinese New Year, also known as the Spring Festival, marks the beginning of the new lunar cycle and is considered the most important festival in China. During the 16 days of the festival, “lucky goods,” particularly tuan nian fan, are served that are supposed to bring good fortune in the coming year. Chinese New Year is synonymous with reunion: a time to leave the past year behind and open the curtains for the new year. Unfortunately, almost all of these events have been canceled this year due to Covid-19 social distancing measures, but I’m afraid that’s not the case, as the low-key approach to safely celebrating with friends at home seems just as refreshing. This is the city’s major annual holiday, and under normal circumstances there would be plenty of festivities such as the dazzling fireworks over Victoria Harbor, the frantic rush to the Wong Tai Sin Temple, and the flower markets and lion dances that can be found throughout the city at this time. Like any self-respecting Chinese, I plan to dress in red, party till I pass out, and join my family at Zoom. If you’re still not convinced to eat all that metaphorical food to get a good start, try making these delicious jiaozi and baozi at home and you’ll definitely change your mind. This will be the first year I don’t go home for the vacations, but it will also be the first year I have to hand out red packets instead of getting them. Food is one of the things Chinese people are most proud of, so much of the holiday revolves around eating together. My Chinese heritage comes from the southern province of Guangzhou, and when my grandparents went to Malaysia in the early 1950s, they took their culture with them.