The Year of the Rooster is nigh. Farmers' markets, grocery stores and malls are crowded with people doing last minute shopping for the Chinese New Year.

Bright decorations are up, and classic festive tunes are played everywhere.

Spring Festival, as the Lunar New Year holiday is popularly known, is not only a time for feasting, firecrackers and family reunions.

It is also a celebration that honors traditions dating back 4,000 years -— customs that are defining, uplifting and entertaining.

The festival is said to have originated from a monster called Nian in the Shang Dynasty (1600-1046 BC). This monster enjoyed eating children and livestock but was afraid of the color red and loud noises.

So locals decorated their homes in red and set off firecrackers to scare Nian away.

The Year of the Rooster starts on January 28 this year, but the celebration stretches from Chinese New Year Eve to the Lantern Festival on February 11.

The eve celebration is the most important, when families congregate to eat a traditional feast, or nian ye fan.

The dinner is usually served at a slower pace than regular meals, allowing everyone ample time to trade holiday greetings and share interesting stories. The New Year's Gala show on CCTV is also part of the eve festivities. It has been televised live since 1983, presenting hours of music, comedy and dance. Even people who think the extravaganza is getting a bit dated usually leave the television on in the background.

Fish is a staple for the New Year's Eve dinner. Yu, the word for fish, is the same in pronunciation to the Chinese word for "abundance" and has come to symbolize prosperity in the coming year. Carp is the preferred fish because a carp jumping over the dragon gate signifies success, especially in passing exams.

The head and tail of the fish are left on the platter, symbolizing surplus for food and clothing, with some extra to spare.

Fish aside, the nian ye fan menu varies greatly throughout China. Each region has its own customs when it comes to festive food and beverage, and many families prepare special dishes for the occasion.

In northern provinces, jiao zi, or savory dumplings with meat or vegetable fillings, are served after the meal, usually at midnight. Some families add extra fun by placing a few coins (or nuts nowadays, for hygiene purposes) in the filling. Whoever finds them is said to have an extra lucky year ahead.

In southern China, tang yuan (rice dumplings) is the preferred choice, symbolizing reunion.

Nian gao, or rice cake, is enjoyed in both the north and south because it signifies achievement and more fortune in the New Year.

Spring rolls, noodles and various meat stews are also popular Spring Festival dishes. Snacking is also an important part of the holiday. Tables are laden with mandarin oranges, melon seeds, dried fruit, nuts and candies for post-prandial munching.

In the cold northeastern provinces like Jilin, residents traditionally eat frozen autumn pears and persimmons after dinner. Autumn pears are very hard and sour when harvested, so people put them under trees and cover them with leaves. After a freeze, the pears become sweet and juicy. They are served after defrosting in water. Locals believe the pears ease hangovers and draw the greasiness out of rich dishes.

Although Spring Festival typically falls during cold winter days, the holiday is a harbinger of the gentler season ahead. In some regions, residents eat chun bing, or "spring pancakes" to mark the coming transition. The thin flour pancakes are served with various stir-fries, like bean sprouts, spinach and fresh green scallions.