Welcoming the Year of the Dragon
Chinese New Year used to be about us kids receiving leisee (envelopes with money), ringing distant relatives with (rememorized) greetings and, of course, the most anticipated family dinner. But after joining Shen Yun, that all changed. The festive season is now exciting for a different reason—it ‘s the beginning of a new performance season.
This year, we spent Chinese New Year’s Eve at the Boston Opera House.
My mother is a native of Guangzhou, formerly known as Canton, and so I grew up speaking Cantonese. When the local volunteers, who are also from southern China, spoke the familiar tongue, I felt right at home—especially when they served Cantonese cuisine.
The ha gaau (shrimp dumpling), char siu baau (barbeque pork bun), and pei daan sau juk zuk (duck egg and pork congee) were just a few of the delicacies that sparked in me nostalgia for home-cooked meals.
This was Shen Yun’s fifth time at the Boston Opera House. Since we have three companies that tour different cities each year, it was actually only my first time performing there. But it was a pleasure.
As a performer, connecting with our audience is something that words cannot describe. When we can see, hear and feel the audience understand what we present on stage, we know that all our hard work was worth it.
January 25, 2012