1. L ANTERN F ESTIVAL 2016 Chinese Student Association

2. W HY F OOD IS R ELEVANT Lantern festival is a Chinese festival celebrated to mark the last day of the lunar New Year celebration. Typically, festivities include lighting and enjoying lanterns, guessing riddles on lanterns, and eating at food stalls around the festival.

3. F RIED R ICE Rice Onion Chicken Soy Sauce Eggs Steamed rice stir-fried in a wok Served as the penultimate dish at Chinese banquets IngredientsRelevance

4. C HA L UA (V IETNAMESE P ORK R OLLS ) Pork Potato Starch Garlic Ground Black Pepper Fish Sauce Vietnamese Sausage commonly wrapped in banana leaves Popular side dish in many Vietnamese cuisine IngredientsRelevance

5. X OI Glutinous rice Coconut milk Sugar Peanuts Sesame seeds Vietnamese dish made from glutinous rice On-the-go item and popular snack nationwide IngredientsRelevance

6. C ANTONESE B EEF S TEW Beef brisket Garlic Chu Hou sauce Ginger Oyster Sauce Sweet, deep flavors from star anise, dried orange peels, Chu Hou sauce Find this dish in traditional Cantonese restaurants around the world IngredientsRelevance

7. C HINESE T URNIP C AKE Radish Rice flour Eggs Sweet soy sauce Scallions Popular southern Chinese dish Shredded radish and plain rice flour One of the standard dishes found in dim sum cuisine IngredientsRelevance

8. C HINESE T ARO C AKE Taro Rice Flour Pork Chinese Black Mushroom Chinese Sausage Standard dish found in Dim Sum Served as appetizers to major Chinese dishes Prepared in a similar fashion as turnip cake IngredientsRelevance

9. B UBBLE T EA Boba tapioca pearls Tea Sugar Milk Originated in Taiwan in 1980s Tea base mixed/shaken with fruit or milk to which tapioca balls are added Extremely popular drink in Taiwan and other parts of East and Southeast Asia IngredientsRelevance

10. J APCHAE Dangmyeon (Sweet Potato Noodle) Beef Vegetables Sesame Oil Sweet Soy Sauce A side or main dish that is served during special occasions. Originated in the 17th Century Joseon Dynasty of Korea. First made for a royal banquet. IngredientsRelevance

11. T AIWANESE R ICE C AKES Rice flour Corn flour Mushrooms Pork Oyster sauce Sesame oil Originated in South Taiwan Popular Taiwanese street food and traditional homestyle snack IngredientsRelevance

12. T AKOYAKI Wheat based ball Octopus Tempura Pickled Ginger Spring Onions A Japanese street food made in a special Takoyaki pan. Invented in 1935 and sold food stalls all over Japan IngredientsRelevance

13. H ALO - HALO Shaved ice Condensed milk Kaong (sweet palm fruit) Macapuno (shredded coconut) Langka (jackfruit) Popular Filipino dessert Translates to “mix-mix” Symbolic because Filipino heritage is a “mix-mix” of many cultures (Chinese, Japanese, Malaysian, Spanish, etc.) IngredientsRelevance

14. Y UXIANG E GGPLANT Eggplant Garlic Scallions Ginger Yuxiang sauce “fish fragrant eggplant” Gets name from combination of hot, sour, and sweet flavors that are typically served with fish in the Sichuan Province IngredientsRelevance

15. E GG R OLLS Egg roll wrappers Vermicelli noodles Onion Pork Mushrooms Egg Fish sauce Recipe varies with different families and regions of Vietnam “Minced pork sausage” IngredientsRelevance

16. P ROMOTION TO N ON -M EMBERS Promotion through various forms of media Chalking outside Clough Undergraduate Learning Center and Instructional Center detailing time and location of event; will be done two weeks prior to event. Facebook event through Chinese Student Association Facebook page; students on campus/guest off campus can be invited. Flyers, distributed in dorm buildings/apartments and Clough Undergraduate Learning Center, distributed week of February 15th.

17. F LYER D ESIGN

18. T-S HIRT D ESIGN