南华早报一篇评论文章指出，农历新年最重要的不是严格遵循传统或亲手烹饪食物，而是与所爱之人共度时光。文章通过个人轶事强调节日本质在于情感联结。
南华早报于2026年2月19日发表的评论文章《为什么农历新年庆祝活动注重人而非过程》强调，节日核心在于人与人之间的联结，而非仪式细节。文章描述了作者祖母制作肉丸的过程：她将手浸入玉米淀粉中，舀起肉馅，在双手间抛掷成型，然后置于卷心菜叶上，在小锅中蒸熟。这个耗时数小时、需数天准备的菜肴，一上桌往往瞬间被吃光。
文章还提及另一轶事：一位作者在最近一篇文章中写道，他从商店购买春联，但父亲生气地说，没有亲手书写就缺少“风味”和“仪式感”。最终，该家庭回归传统，手工雕刻财神，用石磨磨豆腐，并举办书法比赛。
关键词包括团圆饭、英歌舞、妇女、烟花、潮汕、红包、传统、广东、年兽、农历新年和春联。文章还提及北方和南方中国人如何享用饺子，但未提供细节。整体观点是，节日庆祝应以情感为主，而非完美执行传统。
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China recorded an estimated 845.38 million passenger trips during the three-day Qingming Festival holiday, up 6 percent year on year, according to the Ministry of Transport. Memorial services saw nearly 19.29 million visits, while tourism revenue surged in multiple provinces. The overlap with school spring breaks fueled long-distance family travel.
Traditional banquet restaurants in Hong Kong reported weaker Mother's Day trade than last year, with families opting for lunch, afternoon tea or hotpot meals instead.
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Guangzhou authorities released new morning tea heritage protection regulations on Wednesday, effective May 1, mandating teahouses to declare if dim sum is made using traditional on-site methods. The rule has ignited debate in Hong Kong over transparency in similar food preparation. Catering lawmaker Jonathan Leung Chun called it a necessary discussion but urged distinguishing central kitchens from pre-made meals.