Food and symbolism often are interconnected in cultures around the world.

And this is the Asian community’s time to gather, reflect and create lavish, meaningful spreads.

Spring Festival, also known as Chinese New Year, begins on the first day of the first lunar month, which falls on Feb. 8 this year. It concludes two weeks later, with the Lantern Festival on Feb. 22.

I connected with two leaders in the local Chinese community to learn more about the most important festival in China.

Mali Hsu founded the Colorado Springs Chinese Cultural Institute in 2001 and is the chairwoman of the board. She ushers in the new year with specific foods such as dumplings, whole fish and beef or pork dishes.

“Dumplings represent wealth because they are shaped like ancient silver and gold ingots,” she said. “And the Chinese word for fish sounds like the word for abundance. So that’s why it’s important that fish is served with the head and tail intact: to ensure a good start and finish and to avoid bad luck throughout the year.”

Chinese New Year is all about connecting with family and friends. Cynthia Aki, founder and president of Golden Lotus Foundation – a local nonprofit whose mission is to celebrate Asian traditions – has fond memories of her family’s celebrations.

“When I was growing up in Hawaii, both sets of grandparents emigrated from southern China,” she said. “So our family always went to my Grandma Chun’s house for Chinese New Year dinner. She would light incense near a pyramid of four tangerines with stems and leaves to worship our ancestors. My father was the eldest of 14, so you can imagine the gathering with all of our families in my grandma’s very small house.”

Her grandma’s kitchen was huge, however, and family members gathered there to help prepare the dinner.

“Dinner was plentiful, with whole steamed fish,” she said. “The lucky person, Grandma, would get the fish cheeks – as it is said that is the most tender and flavorful part of the fish. We also had to have chicken, pork, beef, shellfish, roast duck and an assortment of Chinese vegetables.”

Aki remembers a particular souplike dish she loved that her family called monk’s food.

“My aunt made a huge pot of this all-vegetarian dish that had ginkgo nuts, lily blossoms, tofu, black tree fungus and mung bean clear noodles,” she said. “I have tried to keep Chinese New Year tradition, but as you can imagine, there is no way to do exactly as my childhood. So for many years, because of my small family and moving around with the military, we had friends over for Chinese hot pot. Now, it just is easier to have Chinese New Year dinner celebration at a Chinese restaurant where family, old and new friends can enjoy the ambiance of Chinese tradition.”