To celebrate the Lunar New Year in the Sichuan basin and Chongqing is to experience a festival of intense aromas, fiery flavors, and lively social gatherings. The region’s unique humid climate and vibrant local culture shape a Spring Festival that is completely distinct from the rest of China.
The Aroma of Home: Larou and Xiangchang
Long before the New Year arrives, the balconies and windows of Sichuan and Chongqing are draped with the most iconic symbol of the season: cured meats.
- Sichuan Cured Pork (Larou): Pork belly is marinated in a complex mix of salt, Sichuan peppercorns, and spices, then slowly smoked over cypress branches. The result is a translucent, intensely flavorful meat that signifies an abundant harvest.
- Spicy Sausages (Xiangchang): Families stuff their own sausages, heavily seasoned with chili powder and numbing peppercorns. Serving a plate of freshly steamed Larou and Xiangchang is the ultimate sign of hospitality.
The Fiery Nian Ye Fan
The reunion dinner here eschews the mild flavors of the coast for bold, appetite-awakening dishes.
- Sichuan Hotpot: Many families choose to gather around a bubbling, ruby-red spicy hotpot. The boiling broth symbolizes a “booming and prosperous” (红红火火) life in the year ahead.
- Sweet and Savory Steamed Pork (Meicai Kourou): Thinly sliced pork belly steamed over preserved mustard greens is a staple. Despite the region’s love for spice, this dish provides a rich, melt-in-your-mouth balance to the meal.
The Social Fabric: Tea and Mahjong
In the Southwest, the New Year is synonymous with deeply relaxed socializing.
- Mahjong Marathons: After the grand dinner, the clacking sound of Mahjong tiles echoes from nearly every household. Playing Mahjong with relatives is not just a game; it is the primary way families bond and catch up.
- Teahouse Gatherings: On the first few days of the New Year, locals flock to traditional outdoor teahouses, sipping bamboo-leaf tea, cracking sunflower seeds, and enjoying the rare winter sunshine.
