Chinese New Year is a time of great celebration in China and around the globe. Millions will mark the special day with a delicious feast as the Year of the Dog is ushered in on Sunday.

It's easy to take part in the festivities at home with friends and family by cooking a special meal. If any children in the group don't know how to use chopsticks, Chinese New Year is a fun time to teach them!

Incorporate noodles into any New Year menu — they symbolize long life in Chinese culture. Noodles are an ancient Chinese invention; history suggests that they come from creative street vendors in Northern China.

An endless variety of noodles abounds, offering infinite culinary possibilities. These include thin noodles and fat noodles, egg noodles and rice noodles, crispy noodles and glass noodles, wheat noodles and flat noodles, and the list goes on.

The longer the noodle, the stronger its symbolism, so on Chinese New Year don't serve noodles that have been cut.

Many foods carry special symbolism in the Chinese culture. Whether it's Chinese New Year or any other special occasion, serving these dishes can bring good fortune to everyone at your table:Noodles reflect long life; the longer the noodle, the stronger its symbolism.Chicken symbolizes happiness and is said to lead to a long, happy marriage.Peanuts and green beans both stand for longevity.The word "shrimp" sounds like the word for "laughter" in Chinese, so eating shrimp is associated with joy and happiness.Oranges and tangerines symbolize wealth and prosperity.Dumplings and pot stickers convey good wishes toward one's family.

1 pound sliced beef

Pinch salt½ egg¼ cup water2 tablespoons cornstarch1 teaspoon baking powder1 tablespoon cooking oil

10 cups chicken broth1 tablespoon salt2 tablespoons salad oil1 cinnamon stick2 star anise1 teaspoon peppercorns

1½ teaspoons salt1 cup plus 2 tablespoons sugar¾ cup rice vinegarJuice from 1 lime1 tablespoon soy sauce1 tablespoon sesame oilcup water

5 ounces Chinese white noodles1 tablespoon cooking oil

1 ounce shredded cucumber1 ounce shredded pickled yellow daikon (available in Asian markets)1 tablespoon Japanese shredded red ginger (available in Asian markets)GarnishRed chili powderCombine beef with marinade ingredients, and refrigerate at least 2 hours.Remove beef from marinade. Combine broth ingredients and cook in stockpot with beef approximately 1½ hours, until beef is tender.Mix noodle sauce ingredients in bowl until completely dissolved into a sauce. Store in refrigerator.Cook white noodles in boiling water approximately 1 minute. Remove and place in ice water until cold. Drain well. Coat noodles with 1 tablespoon cooking oil.Set beef on plate. Top with cold noodlesPour ¼ cup sauce over noodles, and place condiment ingredients around plate.Garnish with dash of red chili powder and serve.Makes two servings.

½ cup vegetable oil½ pound flour noodles, cooked¼ pound shrimp, peeled and deveined2 tablespoons sliced bamboo shoots2 tablespoons sliced fresh mushrooms2 tablespoons shredded Napa cabbage2 tablespoons sliced water chestnut1 ounce baby corn1 ounce broccoli florets1 ounce snow peas1 tablespoon chopped green onion1 teaspoon minced ginger root2 tablespoons chicken broth1 teaspoon salt1 tablespoon Shao Hsing Cooking WineDash sesame oil1 tablespoon cornstarch mixed with 2 tablespoons waterHeat oil in wok until hot. Add dry, cooked flour noodles to wok. Pan-fry noodles until browned and then lightly flatten against wok bottom. Fry until crispy and golden brown. Lift and drain extra oil, reserving 4 tablespoons. Remove noodles to serving platter.Heat 2 tablespoons reserved oil in wok until hot. Add shrimp and cook 1 minute. Add bamboo shoots, mushrooms, Napa cabbage, water chestnuts, baby corn, broccoli florets and snow peas. Stir-fry until done. Remove and drain; set aside.Heat remaining 2 tablespoons reserved oil in wok until hot. Add ginger and green onion. Stir-fry until fragrant. Add chicken broth, salt, wine and sesame oil. Bring to boil and add shrimp and vegetables. Slowly stir in cornstarch mixture to thicken sauce. Mix evenly. Remove and pour over pan-fried noodles.Makes three to four servings.