Here in Thailand, we go to a fancy restaurant to enjoy modern food during the month of lunar new year. We have things similar to what you presented, but no one really strictly preserves their practices with respect to their root
@@FearlessPassport Typically about 90% from my observation, regardless of thier dialect group, Thais of Chinese descent would eat the same food that they arrange on a ritual table for the ancestor worship ceremony. Whole body boiled chicken, pork belly, and oranges. Tom yam is more like optional and uncommon to be included. But some people tend to include the food that their deceased ancestors liked to the ritual typically the brand of liquor and fruits. Tom Yam could possibly be included in some households. I'm not so sure. I have never seen once.
Malaysia Chinese New Year celebration is really lively and diverse. It’s so nice we still inherit the tradition and practice it till now . Thank you for your effort making this video for sharing about the tradition as well as the yummy foods . I’ve had put on so much weight after these delicious Chinese New Year foods hahaha .
Hi Yeeven!!! Huh, I just read this vídeo on Chinese Lunar New Year just now, in the month of August! Still it is so excitingly interesting! One proof is that we are of Hokkien origin because we celebrated the praying on the 9th day of Imlek, when my grandparents still were alive (how happy and sad to think about it)! The one and only of the proof is the whole long sugarcane with red hanging paper tied to both side of the high table! That prayer took place at midnight and was meant to thank God for life! Another prayer worth mentioned to the Chinese New Year is on the day before the real New Year's day which is dedicated to the anchestors and to invite them to have a new Year's meal! After my grandparents have died this tradition has gone forgotten!? No, I still remember it vividly. But unfortunately not applied anymore. Thank you for reading this, Yeeven.
Happy to see your lovely smile in a long (for me!) while. Thank you for showing the different local food cultures that I wouldn't otherwise get to know. I always learn something new from your videos. I look forward to the next one, hopefully soon!
And of course dont forget Sour Pork Leg slowly boiled over long hours/lots ginger & better still left overnight!!!! Yummy!!!! my favourite anytime anyday too!!!! Tks
Gongxi gongxi Yeeven... You're missing the Hakka Mun Haisom (since it's luxurious the Hakkas eat them only during NY or special events and these Haisom / Sea Cucumber / Beche de Mer can be dried so handy to transport to Hakka's traditional territory in the mountains from the sea, through certain corridors to the sea (we did have territorial networks to the sea as well but not as plenty as other coastal Chinese tribes) by the way speaking of Hakka Tofus, exactly what you said, however from the previous posts a lot of the comments were telling what already known simply from wikipedia / google, but not many know unless coming from "True" Hakka heritage, the many secret Hakka histories handed down from oral traditions... : True that Hakka Cuisines are associated with tofus but what many don't know that it evolved from the cuisines of Hakka's ancestors which was the assimilated Southern Xiongnu (which was subjugated by the Han Dynasty) the Southern Xiongnu Ruler / Chanyu was given an autonomous city in North China and they happily accepted the Han Dynasty Emperor Rule as a vassal kingdom even to the extent changing their family name into sounding more Chinese (& for this reason the later generations claimed they were related to the true Royal blood of the Northern Chinese), so bringing along their nomadic roots into cuisines such as, curds, yoghurt and similar dairy products, after series of migrations they became & also called the Hakkas and these dairy cuisines evolved into something similar (if you think about it, tofus are basically yoghurts but derived from vegetable protein) but further south lacking grassland pasture of the north to effectively herd goats (cows not popular in china because a lot of farmlands and lack of grasslands esp in the south) for their milk, therefore naturally & economically the Hakkas used the more available soybeans... hence the Hakka tofus and later "yong tau fu" (meats to add more protein content substituting the animal protein of dairy product that's replaced by lower content of vegetable protein, it's always no nonsense with the Hakkas) as we know it today...
The Hakkas are well known to preserve the records of their family tree (dating back to hundreds of years), due to their pride in their ancestors legacy... It is said that during their many migrations the most important things "treasures" they would carry were these records (used to be in the form of scrolls :D)... Thus, most often oral traditions of Hakka History are surprisingly accurate (to hundreds years) if it's from credible sources...
Hi Yeeven! I am here again in 2023. No one else is interested in this vlog?? Everybody is selfsufficient?? That is why you are not so much in vlogs lately?? NO!! There are so many more to get to know about life!! Nevertheless I am travelling a bit in Malaysia now, KL, Malacca and Ipoh, and would like to wish you a Happy Chinese New Year 2023!! Come back with any good investigative topic! !
@@FearlessPassport It said Cap Go Meh was the closing of the New Year ceremony, we should ask elder people about the truth of it. Lol...Ronnie always make our culture laughable...god damn American ABC :))
I like it when everyone from different races celebrate the festival together
Here in Thailand, we go to a fancy restaurant to enjoy modern food during the month of lunar new year. We have things similar to what you presented, but no one really strictly preserves their practices with respect to their root
I’d like to know what do you eat in Thai during Lunar New year. Can you share more of it? I supposed Tom yam is a must 😂
@@FearlessPassport Typically about 90% from my observation, regardless of thier dialect group, Thais of Chinese descent would eat the same food that they arrange on a ritual table for the ancestor worship ceremony. Whole body boiled chicken, pork belly, and oranges. Tom yam is more like optional and uncommon to be included. But some people tend to include the food that their deceased ancestors liked to the ritual typically the brand of liquor and fruits. Tom Yam could possibly be included in some households. I'm not so sure. I have never seen once.
Malaysia Chinese New Year celebration is really lively and diverse. It’s so nice we still inherit the tradition and practice it till now . Thank you for your effort making this video for sharing about the tradition as well as the yummy foods . I’ve had put on so much weight after these delicious Chinese New Year foods hahaha .
Me too hahahaha. Always not too late to start eating healthy again😍😍
Thank you for highlighting the tradition of the various Chinese clan. Your commentary is awesome.
Thanks for watching David 😊
I think her documentary is very accurate ( >90% accuracy) & meticulous, she's done a great job...
Good video informative
Love your presentation.
Hi Yeeven!!! Huh, I just read this vídeo on Chinese Lunar New Year just now, in the month of August! Still it is so excitingly interesting! One proof is that we are of Hokkien origin because we celebrated the praying on the 9th day of Imlek, when my grandparents still were alive (how happy and sad to think about it)! The one and only of the proof is the whole long sugarcane with red hanging paper tied to both side of the high table! That prayer took place at midnight and was meant to thank God for life!
Another prayer worth mentioned to the Chinese New Year is on the day before the real New Year's day which is dedicated to the anchestors and to invite them to have a new Year's meal!
After my grandparents have died this tradition has gone forgotten!? No, I still remember it vividly. But unfortunately not applied anymore. Thank you for reading this, Yeeven.
You are def Hokkien with the sugarcane and 9th day celebration. No one do that besides Hokkien 😂
Wow,👍👍👍
Tq so much
Happy to see your lovely smile in a long (for me!) while. Thank you for showing the different local food cultures that I wouldn't otherwise get to know. I always learn something new from your videos. I look forward to the next one, hopefully soon!
Amazing contents of Chinese culture CNY.❤
Thank you for watching🤗
Wow, now I'm really hungry 😋 (Swedish guy from Sweden)
Come visit us when the border is open!
@@FearlessPassport I will do that as soon as possible 🤗 / Kenth
It must be really festive in Malaysia during lunar new year. I always see some very elaborate lion dance performances from Malaysia!
I love the way you present the content. I didn't see any Indonesian UA-camrs present the things of Chinese culture like you do. Thank you Yeeven
Thanks Lucas! :)
Thanks you fearless passport 🤟keep going and all the best...one of the best channel to gain your knowledge 🤟😎🤟love your hairstyles for this video 🤟
Hahahaa thank you thank you🤗
@@FearlessPassport welcome 🤟 keep it up
Hi! You are georgeos
支持一下！点赞！
谢谢观看哦🤗
👍👍👍 Great contents.
Hi Sylvester. Good morning from Malaysia.
@@FearlessPassport
Delighted to see you coming up with new vlog. Content very well created. Thanks.
👍
How come your knowledge on Chinese cultures so good even from other dialects? I'm cantonese but, we eat pun choi (盆菜)
support yeeven :))
Wow hungry
woh，这么早就发视频😆
身为一名客家人擂茶就是😋，还有一道菜许多客家人都会准备的是客家盆菜
算迟出影片了 顺便测试一下不同时间发放视频 看反应怎么样😂 客家盆菜是当然了的 只不过太多样菜了 只能解释一个代表菜😊
@@FearlessPassport 😆😆😆
Hi, was wondering if you have done any video on the Hokkien 8th night Spring festival prayer to the Heavenly God?
You speak very good English
I made several grammatical errors if you notice😂
And of course dont forget Sour Pork Leg slowly boiled over long hours/lots ginger & better still left overnight!!!! Yummy!!!! my favourite anytime anyday too!!!! Tks
Yaya that is my favourite too! My mum make really good pork sour leg. Maybe let her show us the recipe next time😂
How long are the Xing Hua noodles when they are stretched? (Mila - 7 years old)
👌 💪 🇲🇾
Thank you for watching🤗
Gongxi gongxi Yeeven... You're missing the Hakka Mun Haisom (since it's luxurious the Hakkas eat them only during NY or special events and these Haisom / Sea Cucumber / Beche de Mer can be dried so handy to transport to Hakka's traditional territory in the mountains from the sea, through certain corridors to the sea (we did have territorial networks to the sea as well but not as plenty as other coastal Chinese tribes) by the way speaking of Hakka Tofus, exactly what you said, however from the previous posts a lot of the comments were telling what already known simply from wikipedia / google, but not many know unless coming from "True" Hakka heritage, the many secret Hakka histories handed down from oral traditions... : True that Hakka Cuisines are associated with tofus but what many don't know that it evolved from the cuisines of Hakka's ancestors which was the assimilated Southern Xiongnu (which was subjugated by the Han Dynasty) the Southern Xiongnu Ruler / Chanyu was given an autonomous city in North China and they happily accepted the Han Dynasty Emperor Rule as a vassal kingdom even to the extent changing their family name into sounding more Chinese (& for this reason the later generations claimed they were related to the true Royal blood of the Northern Chinese), so bringing along their nomadic roots into cuisines such as, curds, yoghurt and similar dairy products, after series of migrations they became & also called the Hakkas and these dairy cuisines evolved into something similar (if you think about it, tofus are basically yoghurts but derived from vegetable protein) but further south lacking grassland pasture of the north to effectively herd goats (cows not popular in china because a lot of farmlands and lack of grasslands esp in the south) for their milk, therefore naturally & economically the Hakkas used the more available soybeans... hence the Hakka tofus and later "yong tau fu" (meats to add more protein content substituting the animal protein of dairy product that's replaced by lower content of vegetable protein, it's always no nonsense with the Hakkas) as we know it today...
The Hakkas are well known to preserve the records of their family tree (dating back to hundreds of years), due to their pride in their ancestors legacy... It is said that during their many migrations the most important things "treasures" they would carry were these records (used to be in the form of scrolls :D)... Thus, most often oral traditions of Hakka History are surprisingly accurate (to hundreds years) if it's from credible sources...
Hi Yeeven! I am here again in 2023. No one else is interested in this vlog?? Everybody is selfsufficient?? That is why you are not so much in vlogs lately?? NO!! There are so many more to get to know about life!!
Nevertheless I am travelling a bit in Malaysia now, KL, Malacca and Ipoh, and would like to wish you a Happy Chinese New Year 2023!!
Come back with any good investigative topic! !
My mom say can't sell this wine at my hometown
Hi hi good morning
Good morning hahaha!
I don't know if it's true or not, after Cap Go Meh we're not allow to say Gong Xi Fa Chai anymore ?
And you make me missed Lui Cha, Yeeven. :'(
Not sure about this either. Why not eh? Since the meaning is hope you get rich. I don’t mind getting this wish all year long.
@@FearlessPassport It said Cap Go Meh was the closing of the New Year ceremony, we should ask elder people about the truth of it.
Lol...Ronnie always make our culture laughable...god damn American ABC :))
Chinese people in Bali ....provide both Balinese and Peranakan Cuisine during the Chinese New Year.....and some Chinese dishes as well......
Really?? What are the special dishes that you would recommend?
Police catch us
作为一个大陆北方人，感觉我们的新年菜好匮乏，除了饺子就是饺子，这期视频被馋哭了……
北方人的食物也很好吃呀 现在马来西亚很流行麻辣和东北食物 到处都是东北餐馆呢😊 南方也是因为靠海和天气潮湿等等原因 所以食物比较多元 还有南方以前算是逃难地和流放地 所以有很多不同地方的人一起居住形成了文化的交融
所以南方人基本不看春晚，因为我们除夕不吃饺子