GEORGE TOWN: While some among the Chinese community see the Winter Solstice Festival (or Dong Zhi) as any other annual event, others view it as even more important than the Chinese New Year.

       The celebration marks the beginning of winter where daytime is the shortest in the northern hemisphere.

       Federation of Chinese Associations Malaysia (Huazong) president Tan Sri TC Goh said the festival was considered more important because of its over 2,000-year-long history.

       “It is one of the most important traditional cultural festivals in China.

       “Dong Zhi is a time for family gatherings and reunion dinners,” he said.

       Goh said tang yuan (glutinous rice balls) is one of the must-haves during the festival.

       “The Chinese community in Malaysia still retains an authentic and spruced up version of tang yuan.

       “In addition to the traditional ginger soup, they also explore local special flavours such as filling tang yuan with red bean paste and peanuts,” he said.

       Goh added that due to the Covid-19 pandemic, although the government has announced the relaxation of restrictions, all celebration activities must still comply strictly with the standard operating procedure (SOP).

       Penang Cultural Inheritors Society chairman Kwoh Shoo Chen said Dong Zhi originated from China some 2,000 years ago.

       “Daylight is at its shortest at this time of the year.

       “After this, daylight hours become longer and longer, which brings people hope.

       “In Malaysia, the festival is celebrated by the Chinese community in general and many families will have their reunion meals.

       “One of the must-have delicacies is tang yuan, which symbolises reunion,” she said.

       Kwoh added that her association is organising a virtual tang yuan workshop on Dec 19 to introduce the festival to other communities.

       “Although the festival is widely celebrated by the Chinese community, we would like to introduce the celebration to our non-Chinese friends.

       “We will prepare the ingredients and send it to their houses before the event so that they can learn and make tang yuan with us virtually,” she said.

       Meanwhile, tang yuan seller Ch’ng Saw Ean, 57, is hopeful that business would pick up this year.

       “I have been selling tang yuan for over 10 years.

       “I used to make tang yuan from 70kg of flour previously but I only managed to make 50kg last year.

       “I only make original-flavoured tang yuan with different colours.

       “Due to the SOP, people will have to wait in line as we cook the tang yuan,” she said.

       Another seller, Khor Ah Seong, 72, who has been selling tang yuan for the past 40 years, said she would continue selling the delicacy this year.

       “I used to make tang yuan from 12kg of glutinous rice which I grind into flour before kneading it into dough.

       “I make tang yuan of different colours, which include white, yellow, red, orange and green.

       “Business was slow last year as people dared not come out of their house due to the pandemic. I had to throw away the leftovers.