50+ Delicous Chinese New Year Dinner Recipes for a Flavorful Celebration

Chinese New Year is a time for family reunions, grand feasts, and celebrating the arrival of a new year filled with hope and prosperity.

Food plays a central role in the celebrations, with each dish carrying symbolic meaning meant to usher in good luck, wealth, health, and happiness for the year ahead.

From dumplings shaped like gold ingots to fish symbolizing abundance, Chinese New Year dinner recipes are as diverse as they are meaningful.

Whether you’re a seasoned cook or new to preparing Chinese dishes, this collection of 50+ Chinese New Year dinner recipes will help you create a memorable feast to ring in the festivities with loved ones.

Each recipe brings its own unique flavor and tradition, making them perfect additions to your holiday table.

50+ Delicous Chinese New Year Dinner Recipes for a Flavorful Celebration

As you prepare for the upcoming Chinese New Year celebrations, these 50+ Chinese New Year dinner recipes will ensure your feast is both delicious and meaningful.

From savory main dishes to sweet desserts, each recipe is imbued with cultural significance, offering your guests a taste of prosperity, happiness, and good fortune for the year ahead.

So gather your family, roll up your sleeves, and dive into the world of Chinese culinary traditions with these amazing recipes that will make your New Year’s dinner unforgettable.

Sweet and Sour Pork

Sweet and Sour Pork is a quintessential dish in Chinese cuisine, especially favored during Chinese New Year celebrations. The dish features tender pork chunks coated in a crispy batter, enveloped in a vibrant and tangy sweet and sour sauce. This combination of flavors and textures makes it a hit at any festive gathering, symbolizing good luck and prosperity for the upcoming year.

Ingredients:

• 1 pound pork tenderloin, cut into bite-sized pieces
• 1/2 cup cornstarch
• 1/2 cup flour
• 1 teaspoon baking powder
• 1 egg
• 1/2 cup water
• Oil for frying
• 1 bell pepper, diced
• 1 onion, diced
• 1/2 cup pineapple chunks

Sweet and Sour Sauce:

• 1/4 cup ketchup
• 1/4 cup rice vinegar
• 1/4 cup sugar
• 2 tablespoons soy sauce
• 1 tablespoon cornstarch mixed with 2 tablespoons water

Instructions:

1. Prepare the Batter: In a bowl, mix cornstarch, flour, and baking powder. Add the egg and water, whisking until smooth.
2. Coat the Pork: Dip the pork pieces into the batter, ensuring they are fully coated.
3. Fry the Pork: Heat oil in a deep pan over medium-high heat. Fry the coated pork pieces until golden brown and crispy. Remove and drain on paper towels.
4. Make the Sauce: In a saucepan, combine ketchup, rice vinegar, sugar, and soy sauce. Bring to a boil, then reduce heat and simmer for 2 minutes. Stir in the cornstarch mixture and cook until the sauce thickens.
5. Stir-fry Vegetables: In a large wok or pan, stir-fry the bell pepper and onion until slightly tender. Add the pineapple chunks.
6. Combine Everything: Add the fried pork to the wok, pouring the sweet and sour sauce over the top. Toss everything together until well coated and heated through.

Sweet and Sour Pork is a delightful and symbolic dish perfect for Chinese New Year celebrations. Its harmonious blend of sweet, tangy, and savory flavors paired with its crispy texture will surely impress your guests and bring a touch of festivity to your dinner table. This dish is not only delicious but also represents a year of prosperity and happiness.

Steamed Fish with Ginger and Scallions

Steamed Fish with Ginger and Scallions is a traditional dish often served during Chinese New Year to symbolize abundance and good fortune. This dish features fresh fish steamed to perfection and infused with the delicate flavors of ginger and scallions. The simplicity of the ingredients allows the natural taste of the fish to shine through, making it a healthy and auspicious choice for the festive season.

Ingredients:

• 1 whole fish (sea bass, snapper, or tilapia), cleaned and scaled
• 2 tablespoons soy sauce
• 1 tablespoon Shaoxing wine (Chinese cooking wine)
• 1 teaspoon sesame oil
• 3-inch piece ginger, julienned
• 4 scallions, julienned
• Fresh cilantro, for garnish

Instructions:

1. Prepare the Fish: Rinse the fish under cold water and pat dry. Make three diagonal slashes on each side of the fish to help it cook evenly.
2. Season the Fish: Place the fish on a heatproof plate that fits inside your steamer. Drizzle the soy sauce, Shaoxing wine, and sesame oil over the fish. Scatter the ginger and scallions on top and inside the cavity of the fish.
3. Steam the Fish: Fill a large wok or pot with a few inches of water and bring to a boil. Place the plate with the fish into the steamer basket, cover, and steam for about 10-15 minutes, or until the fish is cooked through and flakes easily with a fork.
4. Garnish and Serve: Carefully remove the plate from the steamer. Garnish with fresh cilantro and additional julienned scallions if desired. Serve immediately.

Steamed Fish with Ginger and Scallions is a dish that embodies the essence of Chinese New Year celebrations. Its fresh and clean flavors, combined with its health benefits, make it an ideal centerpiece for your festive dinner. Serving fish during Chinese New Year is a traditional practice that symbolizes surplus and good fortune, ensuring a prosperous year ahead for you and your family.

Kung Pao Chicken

Kung Pao Chicken is a beloved Sichuan dish that has become a staple in Chinese cuisine. Known for its bold and spicy flavors, this dish combines tender chicken pieces with crunchy peanuts, vegetables, and a rich, savory sauce. Kung Pao Chicken is a perfect addition to your Chinese New Year dinner menu, bringing a delightful kick and a touch of excitement to your celebrations.

Ingredients:

• 1 pound boneless, skinless chicken breasts, diced
• 1 tablespoon soy sauce
• 1 tablespoon Shaoxing wine
• 1 tablespoon cornstarch
• 2 tablespoons vegetable oil
• 1 bell pepper, diced
• 1 zucchini, diced
• 1/2 cup roasted peanuts
• 4 dried red chilies
• 3 cloves garlic, minced
• 1-inch piece ginger, minced
• 3 scallions, sliced

Sauce:

• 2 tablespoons soy sauce
• 1 tablespoon rice vinegar
• 1 tablespoon hoisin sauce
• 1 teaspoon sesame oil
• 1 teaspoon sugar
• 1 teaspoon cornstarch mixed with 2 tablespoons water

Instructions:

1. Marinate the Chicken: In a bowl, combine diced chicken with soy sauce, Shaoxing wine, and cornstarch. Mix well and let marinate for 15 minutes.
2. Prepare the Sauce: In a small bowl, whisk together soy sauce, rice vinegar, hoisin sauce, sesame oil, and sugar. Set aside.
3. Cook the Chicken: Heat vegetable oil in a large wok over medium-high heat. Add the marinated chicken and stir-fry until cooked through. Remove from the wok and set aside.
4. Stir-fry Vegetables: In the same wok, add bell pepper, zucchini, dried red chilies, garlic, and ginger. Stir-fry for 2-3 minutes until the vegetables are tender but still crisp.
5. Combine and Finish: Return the chicken to the wok along with the roasted peanuts and sliced scallions. Pour in the sauce and stir to combine. Cook for an additional 2 minutes until the sauce thickens and everything is well coated.
6. Serve: Transfer to a serving plate and enjoy hot.

Kung Pao Chicken is an exciting and flavorful dish that adds a touch of heat to your Chinese New Year feast. Its combination of tender chicken, crunchy peanuts, and spicy sauce creates a memorable dining experience. This dish not only satisfies the palate but also brings a sense of warmth and joy to your celebrations, making it a perfect choice for welcoming the new year.

Lion’s Head Meatballs

Lion’s Head Meatballs are a traditional Chinese dish often enjoyed during festive occasions such as Chinese New Year. These large, tender pork meatballs symbolize family unity and prosperity. They are typically served in a rich, savory broth with napa cabbage, adding both flavor and nutrition to the dish. The name “Lion’s Head” comes from the meatballs’ resemblance to the lion statues often seen guarding Chinese temples and palaces.

Ingredients:

• 1 pound ground pork
• 1/4 cup water chestnuts, finely chopped
• 1 egg, beaten
• 2 tablespoons soy sauce
• 1 tablespoon Shaoxing wine
• 1 tablespoon cornstarch
• 1 teaspoon sesame oil
• 1 teaspoon sugar
• 3 scallions, finely chopped
• 3 cloves garlic, minced
• 1 tablespoon ginger, minced
• 4 cups chicken broth
• 1 head napa cabbage, chopped

Instructions:

1. Make the Meatballs: In a large bowl, combine ground pork, water chestnuts, beaten egg, soy sauce, Shaoxing wine, cornstarch, sesame oil, sugar, scallions, garlic, and ginger. Mix thoroughly until well combined.
2. Form the Meatballs: Shape the mixture into large meatballs, about the size of a small fist.
3. Cook the Meatballs: Heat a large pot over medium heat and add a bit of oil. Brown the meatballs on all sides until they have a nice crust. Remove and set aside.
4. Prepare the Broth: In the same pot, add chicken broth and bring to a boil. Add the chopped napa cabbage and reduce the heat to a simmer.
5. Simmer the Meatballs: Return the meatballs to the pot, cover, and let simmer for about 20 minutes until the meatballs are cooked through and tender.
6. Serve: Ladle the broth, meatballs, and cabbage into bowls and serve hot.

Lion’s Head Meatballs are a delicious and meaningful addition to your Chinese New Year dinner. The hearty meatballs, combined with the delicate broth and tender cabbage, make for a comforting and satisfying dish. Serving this dish symbolizes a strong and united family, as well as wishing for prosperity in the coming year.

Peking Duck

Peking Duck is a famous Chinese dish known for its crispy skin and succulent meat. It is often served during special occasions, including Chinese New Year, as it symbolizes fidelity and happiness. The dish involves a meticulous preparation process, resulting in an exquisite and memorable dining experience. Traditionally served with thin pancakes, hoisin sauce, and scallions, Peking Duck is a culinary masterpiece that will impress your guests.

Ingredients:

• 1 whole duck (about 5 pounds)
• 1/4 cup honey
• 1/4 cup rice vinegar
• 1/4 cup soy sauce
• 1 tablespoon Chinese five-spice powder
• 10-12 thin Chinese pancakes (available in Asian markets)
• 1/2 cup hoisin sauce
• 1 bunch scallions, sliced into thin strips
• 1 cucumber, sliced into thin strips

Instructions:

1. Prepare the Duck: Rinse the duck inside and out and pat dry. Trim any excess fat. In a small bowl, mix honey, rice vinegar, soy sauce, and Chinese five-spice powder. Brush the mixture all over the duck, inside and out. Let the duck sit, uncovered, in the refrigerator for at least 6 hours or overnight.
2. Roast the Duck: Preheat the oven to 375°F (190°C). Place the duck on a rack in a roasting pan, breast side up. Roast for 1 hour, then flip the duck and roast for another hour until the skin is crispy and the meat is cooked through.
3. Prepare the Pancakes: While the duck is roasting, steam the pancakes until soft and pliable.
4. Carve the Duck: Once cooked, let the duck rest for 10 minutes before carving. Separate the crispy skin from the meat and slice both thinly.
5. Serve: To serve, spread a bit of hoisin sauce on a pancake, add a few slices of duck skin and meat, and top with scallions and cucumber. Roll up and enjoy.

Peking Duck is an iconic dish that brings an element of elegance and tradition to your Chinese New Year celebrations. Its crispy skin and tender meat, combined with the fresh flavors of scallions and cucumber, create a perfect harmony of taste and texture. This dish not only delights the palate but also represents fidelity and joy, making it a wonderful way to celebrate the Lunar New Year.

Eight Treasure Rice Pudding

Eight Treasure Rice Pudding is a classic Chinese dessert that is particularly popular during Chinese New Year. This sweet, sticky rice pudding is studded with a variety of colorful dried fruits and nuts, symbolizing good fortune and prosperity. The dish is named for its eight “treasures,” which are believed to bring good luck to those who consume them. It’s a beautiful and delicious way to end your festive meal.

Ingredients:

• 2 cups glutinous rice (sticky rice)
• 1/2 cup red bean paste
• 1/4 cup dried dates, pitted and chopped
• 1/4 cup dried lotus seeds
• 1/4 cup dried apricots, chopped
• 1/4 cup dried figs, chopped
• 1/4 cup raisins
• 1/4 cup dried cherries
• 1/4 cup pine nuts
• 1/4 cup candied winter melon, chopped
• 1/4 cup sugar
• 2 tablespoons honey

Instructions:

1. Prepare the Rice: Rinse the glutinous rice several times until the water runs clear. Soak the rice in water for at least 2 hours, then drain.
2. Cook the Rice: Steam the glutinous rice for about 30 minutes until fully cooked and sticky.
3. Prepare the Pudding: Grease a heatproof bowl and line the bottom with a decorative pattern of the dried fruits and nuts (dates, lotus seeds, apricots, figs, raisins, cherries, pine nuts, and candied winter melon). Spread a layer of steamed rice over the fruit and nut mixture.
4. Add the Filling: Spread the red bean paste evenly over the rice layer, then top with the remaining steamed rice, pressing down gently to compact it.
5. Steam the Pudding: Place the bowl in a steamer and steam for another 30 minutes.
6. Prepare the Syrup: In a small saucepan, heat sugar and honey with a few tablespoons of water until the sugar dissolves and forms a syrup.
7. Serve: Invert the steamed pudding onto a serving plate, drizzle with the syrup, and serve warm or at room temperature.

Eight Treasure Rice Pudding is a delightful and auspicious dessert that brings both beauty and flavor to your Chinese New Year celebrations. Each bite is a symphony of textures and tastes, from the chewy rice to the sweet and nutty treasures hidden within. This dish not only pleases the senses but also carries the hope for a prosperous and fortunate year ahead.

Chinese Braised Pork Belly (Hong Shao Rou)

Chinese Braised Pork Belly, or Hong Shao Rou, is a beloved dish that embodies the essence of Chinese comfort food. The succulent pork belly is slow-cooked until tender in a rich, savory, and slightly sweet sauce made from soy sauce, sugar, and spices. This dish is often enjoyed during Chinese New Year as it symbolizes happiness and family togetherness. The glossy, caramelized exterior of the pork belly makes it as visually appealing as it is delicious.

Ingredients:

• 1.5 pounds pork belly, cut into 1-inch cubes
• 2 tablespoons vegetable oil
• 3 tablespoons sugar
• 1/4 cup Shaoxing wine
• 1/2 cup light soy sauce
• 2 tablespoons dark soy sauce
• 2 star anise
• 1 cinnamon stick
• 4 cloves garlic, crushed
• 1 thumb-sized piece of ginger, sliced
• 2 cups water
• 2 scallions, chopped for garnish

Instructions:

1. Blanch the Pork Belly: Bring a pot of water to a boil and blanch the pork belly cubes for 5 minutes. Drain and set aside.
2. Caramelize the Sugar: In a large pot, heat vegetable oil over medium heat. Add the sugar and cook until it melts and turns a golden brown caramel.
3. Add the Pork Belly: Add the blanched pork belly cubes to the pot and stir to coat them in the caramelized sugar.
4. Add Seasonings: Pour in the Shaoxing wine, light soy sauce, dark soy sauce, star anise, cinnamon stick, garlic, and ginger. Stir to combine.
5. Simmer: Add water to the pot, bring to a boil, then reduce the heat to low. Cover and let simmer for 1.5 to 2 hours, stirring occasionally, until the pork is tender and the sauce is thick and glossy.
6. Serve: Garnish with chopped scallions and serve hot with steamed rice.

Chinese Braised Pork Belly is a rich and flavorful dish that brings warmth and joy to your Chinese New Year feast. The tender, melt-in-your-mouth pork and the savory, aromatic sauce create a comforting and satisfying meal. This dish not only delights the taste buds but also symbolizes happiness and prosperity, making it a perfect choice for celebrating the Lunar New Year.

Sweet and Sour Fish (Tang Cu Yu)

Sweet and Sour Fish, or Tang Cu Yu, is a vibrant and flavorful dish often served during Chinese New Year to symbolize surplus and abundance. The crispy fried fish is coated in a tangy and sweet sauce made from vinegar, sugar, and ketchup, resulting in a delightful contrast of textures and flavors. This dish is not only delicious but also visually appealing, making it a great addition to your festive menu.

Ingredients:

• 1 whole fish (such as tilapia or sea bass), cleaned and scaled
• 1 teaspoon salt
• 1 tablespoon Shaoxing wine
• 1/2 cup cornstarch
• Vegetable oil for frying
• 1/2 cup ketchup
• 1/4 cup sugar
• 1/4 cup rice vinegar
• 1 tablespoon soy sauce
• 1/4 cup water
• 1 tablespoon cornstarch mixed with 2 tablespoons water
• 1 bell pepper, sliced
• 1/2 onion, sliced
• 1 carrot, julienned
• 1 pineapple, cut into chunks (optional)
• Chopped cilantro for garnish

Instructions:

1. Prepare the Fish: Pat the fish dry and rub with salt and Shaoxing wine. Let it marinate for 15 minutes.
2. Fry the Fish: Coat the fish with cornstarch, shaking off any excess. Heat vegetable oil in a large pan over medium-high heat. Fry the fish until golden brown and crispy on both sides. Remove and drain on paper towels.
3. Make the Sauce: In a small bowl, mix ketchup, sugar, rice vinegar, soy sauce, and water. Heat a small amount of oil in a wok or large pan. Add the bell pepper, onion, carrot, and pineapple (if using), and stir-fry for 2-3 minutes. Pour in the sauce and bring to a boil. Stir in the cornstarch mixture to thicken the sauce.
4. Combine and Serve: Pour the sweet and sour sauce over the fried fish. Garnish with chopped cilantro and serve immediately.

Sweet and Sour Fish is a delightful dish that brings a burst of color and flavor to your Chinese New Year celebrations. The crispy fish paired with the tangy, sweet sauce is sure to impress your guests. This dish not only tantalizes the taste buds but also symbolizes abundance and prosperity, making it a wonderful choice for your festive dinner.

Buddhist’s Delight (Luo Han Zhai)

Buddhist’s Delight, or Luo Han Zhai, is a traditional vegetarian dish enjoyed during Chinese New Year. This medley of vegetables, tofu, and bean curd sheets is not only nutritious but also delicious, offering a light and refreshing contrast to the richer dishes typically served during the festivities. The dish is named after the Arhat (Luo Han), a figure in Buddhism, and is often prepared to honor Buddhist traditions.

Ingredients:

• 1/2 cup dried shiitake mushrooms
• 1/2 cup dried bean curd sticks
• 1/2 cup dried lily buds
• 1/2 cup dried wood ear mushrooms
• 1/2 cup snow peas
• 1/2 cup bamboo shoots, sliced
• 1/2 cup water chestnuts, sliced
• 1 block firm tofu, cut into cubes
• 2 tablespoons vegetable oil
• 2 cloves garlic, minced
• 1 thumb-sized piece of ginger, sliced
• 2 tablespoons soy sauce
• 1 tablespoon hoisin sauce
• 1 tablespoon oyster sauce (optional)
• 1 teaspoon sugar
• 1/4 cup vegetable broth

Instructions:

1. Rehydrate the Ingredients: Soak dried shiitake mushrooms, bean curd sticks, lily buds, and wood ear mushrooms in warm water for 30 minutes. Drain and slice the mushrooms and bean curd sticks.
2. Prepare the Tofu: Heat oil in a large pan over medium-high heat. Fry the tofu cubes until golden brown on all sides. Remove and set aside.
3. Stir-Fry the Vegetables: In the same pan, add garlic and ginger and stir-fry until fragrant. Add snow peas, bamboo shoots, and water chestnuts, and stir-fry for 2-3 minutes.
4. Add the Sauces: Add soy sauce, hoisin sauce, oyster sauce (if using), and sugar to the pan. Stir to combine.
5. Combine and Simmer: Add the rehydrated mushrooms, bean curd sticks, lily buds, and wood ear mushrooms to the pan. Pour in the vegetable broth and bring to a boil. Reduce the heat and let simmer for 10 minutes.
6. Serve: Transfer the Buddhist’s Delight to a serving dish and enjoy hot.

Buddhist’s Delight is a wholesome and flavorful dish that adds a touch of balance to your Chinese New Year feast. The combination of various vegetables and tofu provides a delightful array of textures and tastes. This dish not only honors Buddhist traditions but also symbolizes harmony and health, making it a perfect choice for celebrating the Lunar New Year.

Eight Treasures Rice (Ba Bao Fan)

Eight Treasures Rice, or Ba Bao Fan, is a traditional Chinese New Year dessert that symbolizes prosperity and good fortune. This dish is made from glutinous rice and a variety of sweet ingredients, often including dates, lotus seeds, red bean paste, and various nuts and dried fruits. Each of the eight treasures represents a different blessing, making this dessert both delicious and meaningful.

Ingredients:

• 2 cups glutinous rice, soaked for 4 hours
• 1/2 cup red bean paste
• 1/4 cup lotus seeds, soaked and cooked
• 1/4 cup dried longan
• 1/4 cup candied orange peel
• 1/4 cup dried jujubes (Chinese dates)
• 1/4 cup dried goji berries
• 1/4 cup raisins
• 1/4 cup walnuts
• 2 tablespoons sugar
• 1 tablespoon vegetable oil

Instructions:

1. Cook the Rice: Drain the soaked glutinous rice and steam it for 30 minutes until fully cooked.
2. Prepare the Ingredients: While the rice is cooking, prepare the red bean paste and other dried fruits and nuts.
3. Assemble the Rice: In a large bowl, mix the cooked rice with sugar and vegetable oil. Grease a round bowl or mold and line it with the prepared dried fruits and nuts, creating a decorative pattern.
4. Fill the Mold: Spoon half of the rice into the mold, pressing it down firmly. Spread a layer of red bean paste over the rice, then add the remaining rice on top. Press down again to compact the layers.
5. Steam the Rice: Steam the filled mold for another 20 minutes.
6. Serve: Let the rice cool slightly, then invert it onto a serving plate. The decorative pattern of fruits and nuts should be on top. Serve warm or at room temperature.

Eight Treasures Rice is a visually stunning and richly flavored dessert that brings a touch of elegance to your Chinese New Year celebration. The combination of sweet and chewy glutinous rice with the various dried fruits and nuts makes every bite a delightful experience. This dish not only satisfies the sweet tooth but also conveys blessings of prosperity and good fortune, making it an ideal way to end a festive meal.

Longevity Noodles (Chang Shou Mian)

Longevity Noodles, or Chang Shou Mian, are a staple of Chinese New Year celebrations, symbolizing long life and good health. These long, uncut noodles are typically stir-fried or served in broth, often accompanied by a variety of vegetables, meats, or seafood. The key to this dish is to keep the noodles intact during cooking, as cutting them is believed to shorten one’s life.

Ingredients:

• 8 ounces long noodles (such as egg noodles or wheat noodles)
• 2 tablespoons vegetable oil
• 2 cloves garlic, minced
• 1 thumb-sized piece of ginger, julienned
• 1 carrot, julienned
• 1 bell pepper, sliced
• 1 cup snap peas
• 1/2 cup shiitake mushrooms, sliced
• 2 tablespoons soy sauce
• 1 tablespoon oyster sauce
• 1 teaspoon sugar
• 1/4 cup chicken or vegetable broth
• Chopped scallions for garnish

Instructions:

1. Cook the Noodles: Boil the noodles according to package instructions until just tender. Drain and set aside.
2. Stir-Fry the Aromatics: Heat vegetable oil in a wok or large pan over medium-high heat. Add garlic and ginger and stir-fry until fragrant.
3. Add the Vegetables: Add carrot, bell pepper, snap peas, and mushrooms. Stir-fry for 3-4 minutes until the vegetables are tender-crisp.
4. Combine and Cook: Add the cooked noodles to the wok. Pour in soy sauce, oyster sauce, sugar, and chicken or vegetable broth. Toss to combine and cook for another 2-3 minutes until the noodles are heated through and evenly coated with the sauce.
5. Serve: Transfer the noodles to a serving plate and garnish with chopped scallions. Serve immediately.

Longevity Noodles are a delicious and meaningful dish that embodies the wishes for a long and healthy life. The combination of tender noodles and crisp vegetables, coated in a savory sauce, creates a satisfying and flavorful meal. This dish not only tastes great but also carries a powerful symbolic message, making it a must-have for your Chinese New Year feast.

Steamed Fish with Ginger and Scallions (Qing Zheng Yu)

Steamed Fish with Ginger and Scallions, or Qing Zheng Yu, is a classic dish that graces many Chinese New Year tables. Fish symbolizes surplus and prosperity, and the fresh, delicate flavors of this dish are both healthy and delicious. The fish is steamed to perfection and topped with aromatic ginger, scallions, and a light soy sauce dressing, making it a refreshing addition to any festive meal.

Ingredients:

• 1 whole fish (such as sea bass or snapper), cleaned and scaled
• 2 inches ginger, julienned
• 4 scallions, cut into 2-inch pieces
• 1/4 cup soy sauce
• 2 tablespoons Shaoxing wine
• 1 tablespoon sesame oil
• 2 tablespoons vegetable oil
• Fresh cilantro for garnish

Instructions:

1. Prepare the Fish: Pat the fish dry and place it on a heatproof plate. Stuff the cavity with some of the ginger and scallion pieces.
2. Steam the Fish: Bring a pot of water to a boil and set up a steamer. Place the fish in the steamer and steam for about 10-15 minutes, until the fish is cooked through and flakes easily with a fork.
3. Make the Sauce: In a small bowl, mix soy sauce, Shaoxing wine, and sesame oil.
4. Heat the Oil: In a small pan, heat vegetable oil until it is very hot.
5. Finish the Fish: Carefully remove the steamed fish from the steamer. Pour the soy sauce mixture over the fish, then drizzle the hot vegetable oil on top. This will sizzle and release the aroma of the ginger and scallions.
6. Serve: Garnish with fresh cilantro and serve immediately.

Steamed Fish with Ginger and Scallions is a light and flavorful dish that symbolizes prosperity and abundance. The delicate fish, infused with the aromatic flavors of ginger and scallions, offers a refreshing and healthy option for your Chinese New Year celebration. This dish not only delights the palate but also brings auspicious blessings to your table, making it a perfect addition to your festive feast.

Chinese New Year Dumplings (Jiaozi)

Dumplings, or Jiaozi, are one of the most iconic dishes for Chinese New Year, symbolizing wealth and prosperity. Shaped like ancient Chinese gold ingots, they represent good fortune and the hope for a prosperous year ahead. These dumplings are typically filled with ground meat and vegetables, and they can be boiled, steamed, or pan-fried for a variety of textures and flavors.

Ingredients:

• 1 package dumpling wrappers (or homemade if preferred)
• 1/2 pound ground pork or beef
• 1/2 cup napa cabbage, finely chopped
• 2 tablespoons ginger, minced
• 3 tablespoons soy sauce
• 1 tablespoon sesame oil
• 1 teaspoon sugar
• 2 cloves garlic, minced
• 1 tablespoon rice wine (optional)
• Salt and pepper to taste

Instructions:

1. Prepare the Filling: In a large bowl, combine the ground pork or beef, chopped cabbage, minced ginger, garlic, soy sauce, sesame oil, rice wine, sugar, and a pinch of salt and pepper. Mix well until all ingredients are incorporated.
2. Form the Dumplings: Take a dumpling wrapper and place about 1 tablespoon of the filling in the center. Wet the edges of the wrapper with a little water and fold it in half, pressing the edges together to seal. You can pleat the edges to make a more decorative shape if desired.
3. Cook the Dumplings:
   • Boiling: Bring a large pot of water to a boil. Add the dumplings in batches and cook for about 6-8 minutes or until they float to the top.
   • Pan-Frying: Heat a little oil in a frying pan over medium heat. Add the dumplings and cook for about 3-4 minutes, until the bottoms are golden brown. Add a small amount of water to the pan, cover, and cook for another 3-4 minutes until fully cooked through.
4. Serve: Serve the dumplings with soy sauce or a vinegar-based dipping sauce.

Chinese New Year Dumplings are not only delicious but also deeply symbolic, representing wealth, good fortune, and prosperity for the new year. The combination of savory filling and tender dough offers a perfect balance of flavors and textures. Whether boiled, steamed, or pan-fried, these dumplings are a crowd favorite and a must-have dish for ringing in the Chinese New Year with good luck.

Sweet and Sour Pork (Tang Cu Li Ji)

Sweet and Sour Pork is a classic dish often enjoyed during Chinese New Year festivities. The crispy pieces of pork are coated in a vibrant, tangy sauce made from vinegar, sugar, and ketchup. This dish represents the balance of sweet and sour flavors, symbolizing harmony and balance in the coming year.

Ingredients:

• 1 pound pork tenderloin, cut into bite-sized cubes
• 1/4 cup cornstarch
• 1/2 teaspoon salt
• 1/4 teaspoon black pepper
• 1/4 cup vegetable oil for frying
• 1/2 onion, sliced
• 1/2 bell pepper, sliced
• 1/2 cup pineapple chunks

For the sauce:

• 1/4 cup ketchup
• 1/4 cup rice vinegar
• 2 tablespoons soy sauce
• 3 tablespoons sugar
• 1 tablespoon water
• 1 tablespoon cornstarch (mixed with 2 tablespoons water)

Instructions:

1. Prepare the Pork: In a bowl, toss the pork cubes with salt, pepper, and cornstarch until evenly coated.
2. Fry the Pork: Heat oil in a wok or deep frying pan over medium heat. Fry the pork in batches until golden brown and crispy. Remove from the pan and set aside on a paper towel to drain excess oil.
3. Make the Sauce: In a small bowl, whisk together ketchup, rice vinegar, soy sauce, sugar, and water. Bring to a simmer over medium heat in a pan. Once it begins to thicken, add the cornstarch-water mixture to thicken the sauce further.
4. Stir-Fry the Vegetables: In the same pan, sauté the onion, bell pepper, and pineapple until tender and slightly caramelized.
5. Combine and Serve: Add the fried pork back to the pan, toss to coat with the sweet and sour sauce, and cook for another minute until everything is well combined. Serve hot with steamed rice.

Sweet and Sour Pork is a beloved dish for Chinese New Year because of its striking flavors and colorful appearance. The crispy pork, combined with the sweet and tangy sauce, creates a satisfying dish that is sure to please any crowd. This dish represents the balance of opposites and harmony, making it a fitting choice for celebrating a prosperous new year.

Chinese New Year Spring Rolls (Chun Juan)

Spring Rolls, or Chun Juan, are a popular snack or appetizer during Chinese New Year. These crispy, golden rolls are typically filled with vegetables, meat, or seafood and are deep-fried to perfection. They symbolize wealth and prosperity, as their shape resembles gold bars, and they are often served with a dipping sauce.

Ingredients:

• 10 spring roll wrappers
• 1/2 pound ground pork or chicken
• 1/2 cup cabbage, finely shredded
• 1/4 cup carrots, julienned
• 2 tablespoons soy sauce
• 1 teaspoon sugar
• 1/2 teaspoon sesame oil
• 2 cloves garlic, minced
• 1 tablespoon vegetable oil for cooking
• 2 cups vegetable oil for deep-frying

Instructions:

1. Prepare the Filling: Heat 1 tablespoon of vegetable oil in a pan. Add garlic and cook until fragrant. Add ground pork or chicken and cook until browned. Stir in the cabbage, carrots, soy sauce, sugar, and sesame oil. Cook for another 2-3 minutes until the vegetables are tender. Set aside to cool.
2. Assemble the Spring Rolls: Lay a spring roll wrapper flat and place a spoonful of the filling in the center. Fold the sides in and roll tightly, sealing the edge with a bit of water.
3. Fry the Spring Rolls: Heat the vegetable oil in a wok or deep fryer to 350°F (175°C). Fry the spring rolls in batches until golden and crispy, about 3-4 minutes. Remove and drain on paper towels.
4. Serve: Serve hot with a dipping sauce made from soy sauce, vinegar, and a touch of chili sauce.

Chinese New Year Spring Rolls are a tasty and symbolic dish that brings both good fortune and a crispy crunch to your celebration. The golden, crunchy exterior, paired with the savory filling, makes for a satisfying appetizer or snack. With their resemblance to gold bars, these spring rolls represent wealth and prosperity, making them an essential part of any Chinese New Year feast.

Note: More recipes are coming soon!