50+ Traditional Chinese New Year Recipes for a Festive Feast

Chinese New Year, also known as the Spring Festival, is the most important holiday in Chinese culture.

It’s a time for family reunions, vibrant celebrations, and of course, indulging in a feast of traditional dishes that symbolize prosperity, good fortune, and happiness for the coming year.

From savory dumplings and flavorful noodles to sweet rice cakes and festive desserts, the culinary traditions of Chinese New Year are rich and diverse.

In this article, we’ll explore 50+ Chinese New Year recipes that will help you create a delicious and memorable feast for your loved ones.

Whether you’re hosting a grand banquet or preparing a cozy family dinner, these recipes will bring the flavors and traditions of the Chinese New Year to your table.

50+ Traditional Chinese New Year Recipes for a Festive Feast

Chinese New Year is a time to cherish family bonds, honor traditions, and look forward to the future with hope and joy.

The culinary delights that accompany this festive season are more than just food; they are symbols of luck, prosperity, and togetherness.

By exploring and trying out these 50+ Chinese New Year recipes, you not only embrace the rich cultural heritage of China but also create an opportunity to share meaningful moments with your loved ones.

Whether you’re preparing classic dishes or experimenting with modern interpretations, each recipe brings a unique taste of celebration and tradition to your table.

So, gather your family, get cooking, and enjoy a bountiful and joyous Chinese New Year feast!

Spicy Sichuan Beef Noodles

Spicy Sichuan Beef Noodles are a classic Chinese New Year dish, embodying the bold flavors and vibrant culture of Sichuan cuisine. Known for its rich, spicy broth and tender beef, this dish is perfect for warming up during the winter festivities. The combination of Sichuan peppercorns and chili oil gives it a distinctive kick, making it a favorite among those who enjoy a bit of heat in their meals.

Ingredients:

• 300g beef tenderloin, thinly sliced
• 200g Chinese wheat noodles
• 2 tablespoons Sichuan peppercorns
• 2 tablespoons chili oil
• 4 cloves garlic, minced
• 1 tablespoon ginger, minced
• 1 tablespoon soy sauce
• 1 tablespoon black vinegar
• 1 tablespoon hoisin sauce
• 1 tablespoon Shaoxing wine
• 1 liter beef broth
• 1 cup bok choy, chopped
• 1 green onion, chopped
• Fresh cilantro for garnish

Instructions:

1. Marinate the Beef: In a bowl, combine the beef slices with soy sauce, hoisin sauce, and Shaoxing wine. Let it marinate for 20 minutes.
2. Prepare the Noodles: Cook the Chinese wheat noodles according to the package instructions. Drain and set aside.
3. Create the Broth: In a large pot, heat the chili oil over medium heat. Add the Sichuan peppercorns, garlic, and ginger, and sauté until fragrant.
4. Combine Ingredients: Pour in the beef broth and bring it to a boil. Add the marinated beef, bok choy, and black vinegar. Let it simmer for 10 minutes.
5. Assemble the Dish: Divide the cooked noodles into bowls. Ladle the spicy beef broth and beef slices over the noodles. Garnish with green onions and fresh cilantro.

Spicy Sichuan Beef Noodles are a wonderful addition to any Chinese New Year celebration. The harmonious blend of spices, tender beef, and fresh vegetables creates a dish that is both comforting and exciting. This recipe is sure to impress your guests and bring a touch of Sichuan’s fiery flavors to your festive table.

Cantonese Roast Duck

Cantonese Roast Duck is a traditional dish often served during Chinese New Year, symbolizing prosperity and fidelity. This recipe showcases the crispy skin and succulent meat that Cantonese cuisine is renowned for. The duck is marinated in a flavorful blend of spices and roasted to perfection, offering a delightful contrast of textures and a rich, savory taste.

Ingredients:

• 1 whole duck (about 2 kg)
• 3 tablespoons hoisin sauce
• 2 tablespoons soy sauce
• 1 tablespoon Shaoxing wine
• 1 tablespoon five-spice powder
• 2 cloves garlic, minced
• 1 tablespoon honey
• 1 teaspoon sesame oil
• 2 green onions, chopped
• 1 piece of ginger, sliced
• 1 orange, quartered

Instructions:

1. Prepare the Duck: Clean the duck thoroughly and pat it dry with paper towels. Prick the skin all over with a fork to help the fat render out during roasting.
2. Make the Marinade: In a bowl, mix together hoisin sauce, soy sauce, Shaoxing wine, five-spice powder, garlic, honey, and sesame oil.
3. Marinate the Duck: Rub the marinade all over the duck, inside and out. Stuff the cavity with green onions, ginger slices, and orange quarters. Let the duck marinate in the refrigerator for at least 4 hours, preferably overnight.
4. Roast the Duck: Preheat your oven to 375°F (190°C). Place the duck on a rack in a roasting pan. Roast for about 1.5 to 2 hours, basting occasionally with the drippings. The duck is done when the skin is crispy and the meat is cooked through.
5. Serve: Let the duck rest for 10 minutes before carving. Serve with steamed rice and your favorite Chinese vegetables.

Cantonese Roast Duck is a show-stopping centerpiece for any Chinese New Year feast. Its crispy skin and flavorful meat are sure to be a hit with your family and friends. This recipe captures the essence of Cantonese cuisine and brings a touch of tradition and celebration to your table.

Vegetarian Longevity Noodles

Vegetarian Longevity Noodles are a popular dish during Chinese New Year, symbolizing a wish for a long and healthy life. This recipe is both simple and delicious, featuring long noodles stir-fried with an array of fresh vegetables. The combination of colors and textures makes it a visually appealing and nutritious addition to your festive menu.

Ingredients:

• 200g long noodles (such as wheat or rice noodles)
• 1 cup carrots, julienned
• 1 cup bell peppers, sliced
• 1 cup snap peas
• 1 cup shiitake mushrooms, sliced
• 3 cloves garlic, minced
• 1 tablespoon ginger, minced
• 2 tablespoons soy sauce
• 1 tablespoon oyster sauce (vegetarian)
• 1 tablespoon sesame oil
• 2 green onions, chopped
• Sesame seeds for garnish

Instructions:

1. Cook the Noodles: Boil the noodles according to the package instructions until al dente. Drain and set aside.
2. Stir-Fry the Vegetables: In a large wok or frying pan, heat the sesame oil over medium-high heat. Add the garlic and ginger, and stir-fry until fragrant. Add the carrots, bell peppers, snap peas, and shiitake mushrooms. Stir-fry for 5-7 minutes until the vegetables are tender but still crisp.
3. Combine Ingredients: Add the cooked noodles to the wok, along with soy sauce and vegetarian oyster sauce. Toss everything together until the noodles are evenly coated with the sauce and heated through.
4. Serve: Transfer the noodles to a serving platter. Garnish with chopped green onions and sesame seeds.

Vegetarian Longevity Noodles are a delightful and meaningful dish to include in your Chinese New Year celebrations. The vibrant vegetables and savory sauce create a satisfying and wholesome meal. This recipe not only tastes great but also carries the auspicious message of longevity and good health for the coming year.

Kung Pao Chicken

Kung Pao Chicken is a beloved dish that brings the essence of Chinese cuisine to your New Year celebrations. This spicy and savory stir-fry features tender chicken pieces, peanuts, and vegetables, all tossed in a flavorful sauce. The dish’s origins in Sichuan cuisine ensure a bold and delightful combination of flavors that will leave a lasting impression on your guests.

Ingredients:

• 500g boneless, skinless chicken breasts, diced
• 2 tablespoons soy sauce
• 1 tablespoon Shaoxing wine
• 1 tablespoon cornstarch
• 3 tablespoons vegetable oil
• 4 dried red chilies
• 1 tablespoon Sichuan peppercorns
• 1/2 cup unsalted peanuts
• 1 red bell pepper, diced
• 1 green bell pepper, diced
• 2 cloves garlic, minced
• 1 tablespoon ginger, minced
• 2 green onions, chopped

For the Sauce:

• 2 tablespoons soy sauce
• 1 tablespoon dark soy sauce
• 1 tablespoon rice vinegar
• 1 tablespoon hoisin sauce
• 1 tablespoon sugar
• 1 teaspoon cornstarch
• 1/4 cup chicken broth

Instructions:

1. Marinate the Chicken: In a bowl, combine the diced chicken with soy sauce, Shaoxing wine, and cornstarch. Mix well and let it marinate for 20 minutes.
2. Prepare the Sauce: In a small bowl, mix together all the sauce ingredients until well combined. Set aside.
3. Cook the Chicken: Heat the vegetable oil in a wok over high heat. Add the dried red chilies and Sichuan peppercorns, and stir-fry until fragrant. Add the marinated chicken and stir-fry until cooked through. Remove the chicken from the wok and set aside.
4. Stir-Fry the Vegetables: In the same wok, add the peanuts and stir-fry for a minute. Add the bell peppers, garlic, and ginger, and stir-fry until the vegetables are tender.
5. Combine and Serve: Return the chicken to the wok and pour in the sauce. Stir-fry until everything is well coated and the sauce has thickened. Garnish with green onions and serve immediately.

Kung Pao Chicken is a fantastic way to bring excitement to your Chinese New Year table. Its dynamic flavors and satisfying texture make it a crowd-pleaser. This recipe offers a delightful balance of heat, sweetness, and savory notes that will leave your guests craving more.

Sweet and Sour Pork

Sweet and Sour Pork is a classic Chinese dish that combines crispy fried pork with a tangy and sweet sauce. This dish is a staple during Chinese New Year, symbolizing happiness and family togetherness. The vibrant colors and irresistible flavors make it a standout dish for any festive occasion.

Ingredients:

• 500g pork tenderloin, cut into bite-sized pieces
• 1 egg, beaten
• 1/2 cup cornstarch
• 1/2 cup all-purpose flour
• Vegetable oil for frying
• 1 red bell pepper, diced
• 1 green bell pepper, diced
• 1 cup pineapple chunks
• 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 Pork: In a bowl, mix the pork pieces with the beaten egg. In a separate bowl, combine the cornstarch and flour. Dredge the pork in the flour mixture until evenly coated.
2. Fry the Pork: Heat the vegetable oil in a deep pan or wok over medium-high heat. Fry the pork in batches until golden and crispy. Drain on paper towels and set aside.
3. Make the Sauce: In a small saucepan, combine ketchup, rice vinegar, sugar, and soy sauce. Bring to a simmer over medium heat, stirring until the sugar dissolves. Add the cornstarch slurry and cook until the sauce thickens.
4. Stir-Fry the Vegetables: In a large wok, heat a small amount of oil over medium-high heat. Add the bell peppers and pineapple chunks, and stir-fry for a few minutes until the peppers are tender.
5. Combine and Serve: Add the fried pork pieces to the wok and pour the sweet and sour sauce over them. Toss everything together until well coated. Serve immediately.

Sweet and Sour Pork is a delightful dish that brings a burst of flavor to your Chinese New Year feast. The combination of crispy pork and vibrant sauce creates a perfect balance of textures and tastes. This recipe is sure to become a favorite, adding a touch of joy and celebration to your table.

Dim Sum Shrimp Dumplings (Har Gow)

Dim Sum Shrimp Dumplings, or Har Gow, are a cherished part of Chinese New Year celebrations. These delicate dumplings feature a translucent wrapper filled with a succulent shrimp mixture. Har Gow symbolizes wealth and prosperity, making them an ideal addition to your festive menu. Their elegant appearance and exquisite taste are sure to impress your guests.

Ingredients:

For the Dough:

• 1 cup wheat starch
• 1/4 cup tapioca starch
• 1/4 teaspoon salt
• 3/4 cup boiling water
• 1 tablespoon vegetable oil

For the Filling:

• 300g shrimp, peeled and deveined, finely chopped
• 2 tablespoons bamboo shoots, finely chopped
• 1 tablespoon soy sauce
• 1 tablespoon rice wine
• 1/2 teaspoon sesame oil
• 1/2 teaspoon sugar
• 1/4 teaspoon white pepper
• 1 teaspoon cornstarch

Instructions:

1. Make the Dough: In a large bowl, mix the wheat starch, tapioca starch, and salt. Pour in the boiling water and stir until a dough forms. Add the vegetable oil and knead the dough until smooth. Cover and let it rest for 10 minutes.
2. Prepare the Filling: In a bowl, combine the chopped shrimp, bamboo shoots, soy sauce, rice wine, sesame oil, sugar, white pepper, and cornstarch. Mix well.
3. Form the Dumplings: Divide the dough into small balls. Roll each ball into a thin circle. Place a teaspoon of filling in the center of each circle. Fold the dough over the filling and pleat the edges to seal.
4. Steam the Dumplings: Line a steamer basket with parchment paper. Arrange the dumplings in the basket, making sure they don’t touch each other. Steam over boiling water for 6-8 minutes, until the dumplings are translucent and the filling is cooked through.
5. Serve: Serve the dumplings hot with soy sauce or chili oil for dipping.

Dim Sum Shrimp Dumplings are a delightful and elegant dish that brings a touch of sophistication to your Chinese New Year celebrations. Their delicate wrappers and flavorful filling make them a treat for the eyes and the palate. This recipe is a wonderful way to share the joy and prosperity of the New Year with your loved ones.

Mongolian Beef

Mongolian Beef is a savory and slightly sweet dish that features tender strips of beef stir-fried with garlic, ginger, and green onions in a delicious soy-based sauce. This dish is perfect for Chinese New Year celebrations, offering a rich and flavorful experience that is sure to impress your guests and symbolize prosperity and abundance in the coming year.

Ingredients:

• 500g flank steak, thinly sliced against the grain
• 1/4 cup cornstarch
• 2 tablespoons vegetable oil
• 4 cloves garlic, minced
• 1 tablespoon ginger, minced
• 1/2 cup soy sauce
• 1/2 cup water
• 1/2 cup brown sugar
• 1/4 teaspoon red pepper flakes (optional)
• 4 green onions, sliced into 2-inch pieces

Instructions:

1. Prepare the Beef: Toss the sliced beef with cornstarch until well coated. Shake off any excess cornstarch and set aside.
2. Cook the Beef: Heat vegetable oil in a wok or large skillet over medium-high heat. Add the beef in batches and cook until browned and crispy. Remove the beef and set aside.
3. Make the Sauce: In the same wok, add garlic and ginger, and stir-fry for about 30 seconds until fragrant. Add soy sauce, water, brown sugar, and red pepper flakes (if using). Bring to a boil and simmer for 2-3 minutes until slightly thickened.
4. Combine and Serve: Return the beef to the wok and add the green onions. Toss to coat the beef in the sauce and cook for an additional minute. Serve hot over steamed rice.

Mongolian Beef is a delightful dish that combines tender beef with a savory and slightly sweet sauce, creating a flavor profile that is both comforting and luxurious. This recipe is a fantastic addition to your Chinese New Year feast, bringing joy and richness to the table.

Lion’s Head Meatballs

Lion’s Head Meatballs are a traditional Chinese New Year dish that symbolizes strength and unity. These large, flavorful pork meatballs are cooked in a savory broth with Napa cabbage, creating a hearty and satisfying dish. The name comes from the meatballs’ resemblance to a lion’s head, with the cabbage representing the lion’s mane.

Ingredients:

• 500g ground pork
• 1 egg
• 1/4 cup breadcrumbs
• 2 tablespoons soy sauce
• 1 tablespoon Shaoxing wine
• 1 teaspoon sesame oil
• 1 teaspoon sugar
• 1/2 teaspoon white pepper
• 2 cloves garlic, minced
• 1 tablespoon ginger, minced
• 4 green onions, finely chopped
• 1 head Napa cabbage, chopped
• 4 cups chicken broth
• 2 tablespoons vegetable oil

Instructions:

1. Make the Meatballs: In a large bowl, combine ground pork, egg, breadcrumbs, soy sauce, Shaoxing wine, sesame oil, sugar, white pepper, garlic, ginger, and green onions. Mix well and form into large meatballs.
2. Cook the Meatballs: Heat vegetable oil in a large pot over medium-high heat. Add the meatballs and brown on all sides. Remove the meatballs and set aside.
3. Prepare the Broth: In the same pot, add the chicken broth and bring to a simmer. Add the chopped Napa cabbage and cook for a few minutes until tender.
4. Simmer the Meatballs: Return the meatballs to the pot and simmer for 30 minutes, allowing the flavors to meld together.
5. Serve: Serve the meatballs and cabbage hot, with some broth ladled over the top.

Lion’s Head Meatballs are a comforting and symbolic dish perfect for Chinese New Year. The combination of tender meatballs and savory broth creates a hearty meal that brings warmth and togetherness to your celebration. This recipe embodies the spirit of the New Year, promoting strength and unity among family and friends.

Eight-Treasure Rice

Eight-Treasure Rice is a traditional Chinese dessert that symbolizes good fortune and prosperity. This sweet and sticky rice dish is filled with a variety of dried fruits, nuts, and red bean paste, making it a delightful and colorful addition to your Chinese New Year feast. The “eight treasures” refer to the eight different ingredients used, which are considered lucky.

Ingredients:

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

Instructions:

1. Prepare the Rice: Drain the soaked rice and place it in a steamer. Steam for about 30 minutes until fully cooked and sticky.
2. Assemble the Dish: Grease a large bowl with vegetable oil. Arrange the dried fruits and nuts in a decorative pattern at the bottom of the bowl. Spread half of the steamed rice over the fruit and nut layer.
3. Add the Filling: Spread the red bean paste evenly over the rice layer. Cover with the remaining rice, pressing down gently.
4. Steam Again: Place the assembled bowl in a steamer and steam for an additional 20 minutes.
5. Serve: Invert the bowl onto a serving plate, allowing the Eight-Treasure Rice to unmold. Serve warm or at room temperature.

Eight-Treasure Rice is a festive and auspicious dessert that brings sweetness and good fortune to your Chinese New Year celebrations. The delightful combination of sticky rice and a variety of dried fruits and nuts makes this dish a beautiful and delicious way to end your meal. This recipe is sure to be a hit, leaving your guests with a lasting impression of your festive spread.

Kung Pao Chicken

Kung Pao Chicken is a classic Sichuan dish known for its bold flavors and spicy, tangy sauce. This stir-fry combines tender chicken pieces with peanuts, vegetables, and chili peppers, creating a dish that is both flavorful and exciting. It’s a perfect dish to serve during Chinese New Year, symbolizing happiness and good luck.

Ingredients:

• 500g boneless, skinless chicken breasts, diced
• 1/4 cup soy sauce
• 2 tablespoons Shaoxing wine
• 2 tablespoons cornstarch
• 3 tablespoons vegetable oil
• 4-6 dried red chilies, cut into halves
• 3 cloves garlic, minced
• 1 tablespoon ginger, minced
• 1/4 cup roasted peanuts
• 1 red bell pepper, diced
• 1 green bell pepper, diced
• 3 green onions, chopped
• 1/4 cup soy sauce
• 2 tablespoons rice vinegar
• 1 tablespoon hoisin sauce
• 1 tablespoon sugar

Instructions:

1. Marinate the Chicken: In a bowl, mix the chicken with 1/4 cup soy sauce, Shaoxing wine, and cornstarch. Let it marinate for 20 minutes.
2. Prepare the Sauce: In a small bowl, combine 1/4 cup soy sauce, rice vinegar, hoisin sauce, and sugar. Set aside.
3. Stir-Fry the Chicken: Heat 2 tablespoons of oil in a wok over high heat. Add the marinated chicken and stir-fry until cooked through. Remove and set aside.
4. Stir-Fry the Vegetables: In the same wok, add the remaining oil. Add dried chilies, garlic, and ginger, and stir-fry until fragrant. Add bell peppers and green onions, and stir-fry for 2-3 minutes.
5. Combine and Serve: Return the chicken to the wok, add the sauce, and stir to coat everything evenly. Add roasted peanuts and stir well. Serve hot with steamed rice.

Kung Pao Chicken is a vibrant and flavorful dish that brings a perfect balance of spice, tanginess, and sweetness to your Chinese New Year feast. Its exciting flavors and delightful textures make it a crowd-pleaser that will leave your guests satisfied and happy.

Spring Rolls

Spring Rolls are a traditional Chinese appetizer that symbolizes wealth and prosperity. These crispy rolls are filled with a variety of vegetables and sometimes meat, creating a delicious and crunchy treat. They are perfect for Chinese New Year celebrations, representing the wish for a prosperous year ahead.

Ingredients:

• 1 package of spring roll wrappers
• 1 cup shredded cabbage
• 1 cup shredded carrots
• 1 cup bean sprouts
• 1/2 cup thinly sliced mushrooms
• 1/2 cup thinly sliced bamboo shoots
• 2 cloves garlic, minced
• 1 tablespoon soy sauce
• 1 teaspoon sesame oil
• 2 tablespoons vegetable oil, plus more for frying
• 1 tablespoon cornstarch mixed with 2 tablespoons water (for sealing)

Instructions:

1. Prepare the Filling: Heat 2 tablespoons of vegetable oil in a wok. Add garlic and stir-fry until fragrant. Add cabbage, carrots, bean sprouts, mushrooms, and bamboo shoots. Stir-fry for 3-4 minutes until vegetables are tender. Add soy sauce and sesame oil, and mix well. Remove from heat and let it cool.
2. Assemble the Spring Rolls: Place a spring roll wrapper on a flat surface with one corner pointing towards you. Add 2 tablespoons of the filling near the corner. Fold the corner over the filling, then fold in the sides and roll up tightly. Seal the edge with the cornstarch mixture.
3. Fry the Spring Rolls: Heat oil in a deep fryer or large pot to 180°C (350°F). Fry the spring rolls in batches until golden brown and crispy, about 2-3 minutes per batch. Drain on paper towels.
4. Serve: Serve the spring rolls hot with your favorite dipping sauce.

Spring Rolls are a delightful and crunchy appetizer that brings a sense of joy and prosperity to your Chinese New Year table. Their crispy exterior and flavorful filling make them a favorite among guests, ensuring a festive and prosperous celebration.

Sweet and Sour Pork

Sweet and Sour Pork is a beloved Chinese dish known for its vibrant colors and harmonious blend of sweet and tangy flavors. This dish features crispy pork pieces coated in a delightful sweet and sour sauce, along with colorful bell peppers and pineapple chunks. It’s a fantastic dish to include in your Chinese New Year feast, symbolizing a balanced and harmonious life.

Ingredients:

• 500g pork shoulder, cut into bite-sized pieces
• 1 egg
• 1/4 cup cornstarch
• 1/4 cup flour
• 2 tablespoons vegetable oil
• 1 red bell pepper, diced
• 1 green bell pepper, diced
• 1 onion, diced
• 1 cup pineapple chunks
• 1/2 cup ketchup
• 1/4 cup rice vinegar
• 1/4 cup soy sauce
• 1/4 cup sugar
• 1/2 cup water
• 1 tablespoon cornstarch mixed with 2 tablespoons water (for thickening)

Instructions:

1. Prepare the Pork: In a bowl, mix pork pieces with egg, 1/4 cup cornstarch, and flour until well coated.
2. Fry the Pork: Heat vegetable oil in a wok or deep skillet. Add the pork pieces and fry until golden brown and crispy. Remove and drain on paper towels.
3. Prepare the Sauce: In a small bowl, combine ketchup, rice vinegar, soy sauce, sugar, and water. Mix well.
4. Stir-Fry the Vegetables: In the same wok, add bell peppers, onion, and pineapple chunks. Stir-fry for 2-3 minutes.
5. Combine and Serve: Add the sauce to the wok and bring to a simmer. Add the cornstarch mixture to thicken the sauce. Return the fried pork to the wok and toss to coat evenly with the sauce. Serve hot over steamed rice.

Sweet and Sour Pork is a visually appealing and delicious dish that perfectly balances sweet and tangy flavors. Its vibrant colors and delightful taste make it a great addition to your Chinese New Year menu, bringing joy and harmony to your celebration.

Peking Duck

Peking Duck is a famous Chinese dish known for its crispy skin and tender meat. It is traditionally served with thin pancakes, hoisin sauce, and fresh scallions, allowing diners to create their own wraps. This luxurious and flavorful dish is a great choice for Chinese New Year, symbolizing fidelity and completeness.

Ingredients:

• 1 whole duck (about 2-3 kg)
• 2 tablespoons honey
• 2 tablespoons soy sauce
• 1 tablespoon Chinese five-spice powder
• 1 tablespoon Shaoxing wine
• 6-8 thin Chinese pancakes
• Hoisin sauce
• 1 bunch scallions, sliced into thin strips

Instructions:

1. Prepare the Duck: Rinse the duck inside and out and pat dry with paper towels. Prick the skin all over with a fork to help render the fat.
2. Season and Air Dry: In a small bowl, mix honey, soy sauce, Chinese five-spice powder, and Shaoxing wine. Brush this mixture all over the duck. Hang the duck in a cool, airy place to dry for at least 4 hours, or overnight in the refrigerator.
3. Roast the Duck: Preheat the oven to 240°C (465°F). Place the duck on a rack in a roasting pan and roast for 15 minutes. Lower the temperature to 180°C (350°F) and continue roasting for another 1.5 to 2 hours, until the skin is crispy and golden brown.
4. Serve: Carve the duck into thin slices. Serve with thin pancakes, hoisin sauce, and scallions for wrapping.

Peking Duck is a show-stopping dish that brings elegance and richness to your Chinese New Year celebration. The crispy skin and tender meat, combined with the tangy hoisin sauce and fresh scallions, create a delightful eating experience that will impress your guests and make the occasion truly memorable.

Mapo Tofu

Mapo Tofu is a spicy and savory dish from Sichuan cuisine, featuring soft tofu cubes in a flavorful sauce made with minced pork, chili bean paste, and Sichuan peppercorns. This dish is perfect for Chinese New Year, as it brings warmth and excitement to the table, symbolizing a vibrant and prosperous year ahead.

Ingredients:

• 400g soft tofu, cut into cubes
• 200g ground pork
• 2 tablespoons vegetable oil
• 2 cloves garlic, minced
• 1 tablespoon ginger, minced
• 2 tablespoons doubanjiang (chili bean paste)
• 1 tablespoon fermented black beans, rinsed and chopped
• 1 cup chicken broth
• 2 tablespoons soy sauce
• 1 tablespoon rice wine
• 1 teaspoon sugar
• 1 teaspoon Sichuan peppercorns, ground
• 1 tablespoon cornstarch mixed with 2 tablespoons water (for thickening)
• 2 green onions, chopped

Instructions:

1. Cook the Pork: Heat vegetable oil in a wok over medium-high heat. Add ground pork and cook until browned.
2. Add Aromatics: Add garlic, ginger, and doubanjiang to the wok. Stir-fry for 1-2 minutes until fragrant.
3. Add Tofu and Sauce: Add tofu cubes, fermented black beans, chicken broth, soy sauce, rice wine, and sugar. Bring to a boil and then reduce to a simmer.
4. Thicken the Sauce: Stir in the cornstarch mixture and cook until the sauce thickens. Sprinkle ground Sichuan peppercorns and chopped green onions over the top.
5. Serve: Serve hot with steamed rice.

Mapo Tofu is a flavorful and comforting dish that brings the heat and richness of Sichuan cuisine to your Chinese New Year celebration. The combination of soft tofu and spicy sauce is sure to warm the hearts of your guests and add a touch of excitement to your festive meal.

Red-Cooked Pork Belly

Red-Cooked Pork Belly, or Hong Shao Rou, is a beloved Chinese dish characterized by its rich, savory, and slightly sweet flavors. This dish features succulent pork belly braised in a mixture of soy sauce, sugar, and spices until tender and caramelized. It’s an ideal dish for Chinese New Year, symbolizing wealth and good fortune.

Ingredients:

• 1 kg pork belly, cut into 2-inch cubes
• 2 tablespoons vegetable oil
• 4 cloves garlic, smashed
• 2-inch piece ginger, sliced
• 4 tablespoons soy sauce
• 2 tablespoons dark soy sauce
• 3 tablespoons sugar
• 1/2 cup Shaoxing wine
• 2 star anise
• 1 cinnamon stick
• 3 cups water
• 2 green onions, chopped (for garnish)

Instructions:

1. Blanch the Pork Belly: Bring a pot of water to a boil and add the pork belly cubes. Blanch for 5 minutes, then drain and set aside.
2. Caramelize the Sugar: In a large pot, heat vegetable oil over medium heat. Add the sugar and stir until it melts and turns a golden brown.
3. Add Aromatics and Pork: Add garlic and ginger to the pot, stirring for 1 minute until fragrant. Add the blanched pork belly and stir to coat with the caramelized sugar.
4. Braise the Pork: Add soy sauce, dark soy sauce, Shaoxing wine, star anise, cinnamon stick, and water to the pot. Bring to a boil, then reduce heat to low and simmer for 1.5 to 2 hours, until the pork is tender and the sauce is thickened.
5. Serve: Garnish with chopped green onions and serve hot with steamed rice or steamed buns.

Red-Cooked Pork Belly is a rich and flavorful dish that brings warmth and prosperity to your Chinese New Year feast. The tender, caramelized pork belly and aromatic sauce create a comforting and indulgent experience that will delight your guests and ensure a festive and joyous celebration.

Note: More recipes are coming soon!