Joni Ng, 34, a senior manager at one of Singapore's largest department stores, says homemade dumplings are still the best, especially those made by her grandmother.

"Duanwu reminds me of being in my grandmother's kitchen watching my mom, aunts and grandma at work. They will be sorting the rice grains, washing the chestnuts, stir-frying ingredients and cleaning the bamboo leaves.

"I love the smell of dumplings being steamed. During that day, there will be prayers to the ancestors complete with a fresh brew of Chinese tea.

"We would enjoy the traditional bak chang with chestnuts and dried oysters. It brings back such a sense of nostalgia for me. My sister and I used to compete to see who had the most number of whole chestnuts or if we got any dried oysters.

"After my grandfather passed away two years ago, we stopped making the dumplings, and we now buy them."

Familiar stories all, and each speaks of the links that connect people and culture, migrants with ancestral connections and most of all, the family. As long as the Chinese love to eat, the ties that bind will stay and strengthen with each generation.

Contact the writer at paulined@chinadaily.com.cn