As the Chinese New Year draws near, families across China begin preparing festive foods and meaningful gifts.
In Yangjiang, a coastal city in south China's Guangdong Province, New Year gifts carry especially rich symbolism. A kitchen knife, dried oysters, or even fermented beans are not just everyday items here, but carriers of blessings, wordplay, and centuries-old traditions.
A blade that brings fortune
Known nationwide as China's "Knife Capital," Yangjiang has a centuries-old blade-making tradition. According to Guo Junwei, Exhibition Manager of the renowned brand Wangmazi, giving a cleaver as a gift during Chinese New Year is considered auspicious.
"In Mandarin, the word for cleaver, cài dāo (菜刀), sounds similar to cái dào (财到), which means 'wealth arrives,'" Guo explained. "That's why giving a knife during Chinese New Year is seen as a wish for prosperity and good fortune."
According to Guo, modern Yangjiang knives combine tradition with innovation. For example, ergonomic rounded knife back ensures comfort and safety during extended use. Many models meet standards that exceed European requirements.
From the sea: Oysters and abundance
Along Yangjiang's coastline, Chengcun oysters are regarded as one of the city's most prized marine products. Cultivated in waters where freshwater meets the sea, these oysters are cultivated for three to five years in a nutrient-rich environment that gives them a clean taste, a crisp texture, and an exceptionally high level of organic zinc.
Beyond their quality, oysters hold special cultural significance in Guangdong. In Cantonese, dried oysters—hou si—are a homophone for phrases associated with abundance, good fortune, and "good things coming one after another." Because of this, oysters have long been a staple of Cantonese New Year cuisine.
"Oysters are essential to our Spring Festival dishes," said Xie Guangren, General Manager of Chengcun Jinzhi Original Ecological Oyster Co. in Yangxi County. "A traditional soup made with oysters and hair moss is even named 'Good Fortune and Prosperity,' reflecting the blessings people hope to bring into the new year."
Brewing prosperity at the table
In Yangjiang, fermented beans, known as douchi, are a cornerstone of Cantonese home cooking. According to Chen Yuan, General Administration Department Manager of Yangfan Fermented Beans Co., authentic douchi is made with just three ingredients—water, black beans, and salt—through a careful 12-step fermentation process lasting up to 45 days.
During the Spring Festival, douchi features in classic Cantonese dishes such as steamed pork ribs with fermented beans, stir-fried cucumber, and braised pork belly. Beyond flavor, the fermentation process carries symbolic meaning, representing the slow brewing of prosperity and good fortune for the year ahead.
Yangjiang's traditional foods and craftsmanship are now reaching a global audience. Local douchi products are sold in countries including the United States and Canada, allowing overseas consumers to experience a taste of Chinese New Year culture.
Reporter | Chen Jinxia
Video & poster | Liang Zijian
