country bumpkin

After the 20th of the twelfth lunar month, the world seemed to have changed.

When I opened the window in the early morning, a rush of cold air swept in, mixed with wisps of cooking smoke.

In the city, some wintersweet blossoms have quietly bloomed. The small, delicate golden petals sway gently in the cold wind, their sweet fragrance drifting into the air.

The streets and alleys were bustling with activity. In the vegetable market, stalls lined up one after another, displaying fresh and vibrant vegetables: red carrots, green spinach, and white radishes, all brightly colored.

The stalls selling New Year's goods were particularly eye-catching, with bright red couplets, all kinds of "Fu" characters, and colorful candies decorating the streets with extra festive cheer.

Strings of red lanterns hang from the trees along the street, exuding a festive atmosphere during the day. At night, when the lights come on, the warm glow spreads down, instantly enhancing the festive spirit.

The little girls, each a few years old, were dressed in red overcoats over red woolen dresses. They looked like little red envelopes.

The elderly sat at the doorway, busy picking vegetables and chatting, their faces full of smiles.

The children laughed and played nearby, occasionally crowding around the New Year's goods stall, gazing longingly at the delicious and fun items.

After the 20th of the twelfth lunar month, every day is filled with the strong festive atmosphere of the New Year, and ordinary days become shining.

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In rural areas, the festive atmosphere of the New Year begins with the slaughter of the New Year's pig.

White knife goes in, red knife comes out, the pig's squeals echo throughout the village. The men shout and work busily, pouring boiling water over the pig, scraping off the pig hair, and cutting the pork into large pieces.

The women were cooking over a fire, and pork was bubbling in an iron pot, filling the entire courtyard with its aroma.

On the 23rd day of the twelfth lunar month, the Kitchen God is to ascend to heaven. The village elders will set out malt sugar, saying it's to stick the Kitchen God's mouth shut so he'll speak good things about them in heaven.

The children stared longingly at the candy, and when the adults weren't looking, they would secretly tear off a piece and stuff it into their mouths, their eyes squinting with sweetness.

Writing Spring Festival couplets is a major event in the village.

In the village, a respected elder lays out red paper, dips his brush in thick ink, and with a few strokes of his pen, writes auspicious Spring Festival couplets.

The newly written Spring Festival couplets, still fragrant with ink, drew a crowd of people who exclaimed in admiration.

In Kongjia Village, people almost always go to Kong Tongming to write Spring Festival couplets. He is regarded by the villagers as their "official calligrapher".

Every year after the Lunar New Year, Kong Tongming enters a busy period. Elderly people from all over the village come to him to write Spring Festival couplets.

Some of the younger villagers are literate and their calligraphy is passable; they feel that writing is more meaningful to them. They also try to solve problems on their own and don't bother Kong Tongming.

There are also migrant workers who buy Spring Festival couplets from other places. They mostly buy gold-embossed couplets, which look beautiful and are very attractive.

On New Year's Eve, every household puts up Spring Festival couplets and hangs lanterns. The moment the bright red couplets are pasted on the door frame, the festive atmosphere is instantly filled.

As evening fell, firecrackers went off one after another. The children covered their ears, but their eyes were fixed on the dazzling sparks that exploded.

The family sat around the table, eating steaming dumplings, their laughter echoing throughout the house.

The New Year's atmosphere in the countryside is simple and rustic, and it is the warmest memory in my heart.

At this time, several old women with traditional skills gathered at the village chief's house to cut paper snowflakes together.

This is an annual event organized by the village committee. Its main purpose is to promote national intangible cultural heritage.

Another goal is to encourage younger generations who love paper-cutting to learn the craft properly and pass it down.

The scissors in their hands moved like nimble fish, darting and swimming among the colored paper.

Grandma Li first folded a piece of red paper several times, then gently moved the scissors, and paper scraps fell down. When she unfolded it again, a lifelike magpie appeared on the paper, as if it was about to spread its wings and fly away.

Not to be outdone, Grandma Wang chose a piece of green paper and cut out a piece of bamboo in a few strokes, with distinct bamboo joints and leaves fluttering in the wind.

Grandma Sun, standing nearby, had a unique idea: she cut out a group of chicks from yellow paper. Their fluffy appearance was extremely cute, eliciting cheers from the surrounding children.

These paper-cut window decorations are not only works of art, but also carry the hopes and wishes for a better New Year.

Some symbolize reunion, some signify a bountiful harvest, and others represent happiness and well-being.

Afterwards, young girls and older girls took the paper-cut window decorations and delivered them to each household.

The families who received the paper-cut window decorations were all smiles, carefully pasting them onto their windows. Some villagers even kept them safe to display together with the Spring Festival couplets.

The afterglow of the setting sun shone through the window lattice, spilling into the room and creating colorful dappled patterns of light, like a dreamlike painting.

These small paper-cut window decorations make the festive atmosphere of the countryside even richer and more authentic.

The village chief's wife also got busy and learned many new tricks. Every time she successfully learned a new trick, she would excitedly show it off to everyone present.

At this time, Grandma Li and Grandma Wang would praise the village chief's wife for being skillful, quick to learn, and good at cutting.

The other villagers would also join in, praising the novices for learning quickly and cutting well. The farmyard would soon be filled with laughter and cheerful chatter.

In some places, people also make rice cakes. One bite of their soft and chewy texture unlocks the secrets of the Southern Chinese New Year.

In the South, rice cakes are an indispensable ritual for welcoming the New Year, carrying people's beautiful expectations of "rising higher every year".

Every year-end, the village is filled with the lively atmosphere of making New Year's cakes.

The first step in making rice cakes is rinsing the rice.

Farmers scooped out the white rice from the rice bins and poured it into bamboo rice washing baskets.

Clear water rushes down, and the rice grains tumble and roll happily under the impact of the water. The rice water is initially turbid, but after repeated rinsing, it gradually becomes clear, and the rice becomes more and more crystal clear.

After washing, the rice is soaked in a large basin of water, quietly absorbing the moisture until it can be easily crushed with a finger. This soaking process is to make the rice cake softer and more glutinous.

The soaked rice is fed into the stone mill. Two people work together, one slowly turning the millstone handle while the other adds the appropriate amount of rice and water to the millstone.

As the millstone turned, the thick rice paste flowed out slowly like white silk and fell into the large bucket below.

The process of grinding rice into milk requires a certain rhythm; grinding too fast or too slow will affect the smoothness of the rice milk.

Next, add an appropriate amount of brown sugar to the rice milk. Crush the brown sugar and put it in a pot with a little water to simmer.

Simmer over low heat until the brown sugar gradually melts, the syrup becomes darker and thicker, and releases a sweet aroma.

Pour the cooked brown sugar water into the rice milk and stir well. The originally snow-white rice milk is instantly dyed a warm caramel color, and the air is filled with a sweet aroma.

Then, the rice paste was poured into small molds.

The molds are mostly made of wood or bamboo and are carved with exquisite patterns. Common patterns include the auspicious character "福" (fu, meaning good fortune) and round, full peach designs.

After filling the mold with rice batter, gently smooth the surface with a spoon to give the rice cake a smooth and even shape.

Arrange the molds filled with rice batter neatly in the steamer, cover the pot, and steam over high heat.

The firewood roared in the stove, and steam rose continuously from the gaps in the steamer. After steaming for about one or two hours, the aroma of the rice cakes filled the entire courtyard.

Lifting the lid, a rush of steam hits you, and the rice cakes become crystal clear, as tempting as amber.

The freshly cooked rice cakes are steaming hot. After carefully unmolding them, place them in a ventilated area to cool.

Once the rice cake has cooled slightly, take a bite; it's soft, chewy, and the sweet aroma of brown sugar spreads across your tongue.

In the South, rice cake is not only a delicacy, but also a symbol of reunion and hope during the New Year.

In northern China, dumplings are definitely the star of the Chinese New Year celebrations.

The family sat around the table, rolling out the dough, preparing the filling, and making dumplings, chatting as they worked.

On New Year's Eve, steaming hot dumplings are served, and one bite is filled with the taste of home.

And then there are the sticky rice dumplings that symbolize reunion, with their golden-yellow outer skin wrapped around sweet red bean paste filling. Once steamed, they fill the air with their aroma.

It's soft, chewy, and sweet when you bite into it, symbolizing a sweet and happy new year.

Fried meatballs are also a must-have. Crispy on the outside and tender on the inside, these meatballs are so delicious that you can't stop eating them.

The family sits around the table, enjoying these delicious foods, making the festive atmosphere even stronger.