50+ Savory & Easy New Year’s Cantonese Recipes to Celebration

As the New Year approaches, it’s a time for celebration, reflection, and most importantly, enjoying delicious food that brings luck, prosperity, and happiness for the year ahead.

In Cantonese culture, food plays an essential role during New Year festivities, with dishes carefully chosen for their symbolic meanings.

These dishes often represent wishes for good fortune, wealth, longevity, and happiness.

From steaming bowls of fish to mouthwatering dim sum, the variety of Cantonese dishes made during this time is nothing short of spectacular.

This collection of 50+ New Year’s Cantonese Recipes will help you embrace the vibrant traditions of Cantonese cuisine while infusing your celebrations with flavors that are both festive and meaningful.

Whether you’re hosting a family gathering or preparing a meal for close friends, these recipes will add an authentic touch to your New Year festivities, ensuring that your table is full of delicious dishes that embody the spirit of prosperity and abundance.

50+ Savory & Easy New Year’s Cantonese Recipes to Celebration

Cantonese New Year recipes are an integral part of the celebration, allowing families and friends to gather around the table and share a meal that goes beyond just food.

Each dish carries a special meaning, and the variety of ingredients—from savory to sweet—offers a rich tapestry of flavors that embody the hopes and wishes for the year to come.

Whether you’re making a classic dish like steamed fish for good luck or indulging in lobster for wealth and prosperity, these 50+ New Year’s Cantonese recipes will make your celebration memorable and meaningful.

So, this New Year, let your kitchen be filled with the scents of these traditional recipes and share the warmth of good fortune with loved ones.

Golden Pineapple Tarts (黃金鳳梨酥)

Golden Pineapple Tarts are a beloved Cantonese treat, especially during festive seasons like the New Year. These small, buttery pastries with a sweet and tangy pineapple filling symbolize wealth and good fortune, making them a perfect addition to any New Year celebration. Their delicate crust, combined with the fragrant filling, provides a delightful contrast of flavors that is sure to please the taste buds.

Ingredients:

• 250g unsalted butter, softened
• 100g icing sugar
• 2 egg yolks
• 300g all-purpose flour
• 50g cornstarch
• 1/4 tsp salt
• 300g pineapple jam (store-bought or homemade)
• 1 egg (for egg wash)
• 1 tbsp milk (for egg wash)

Instructions:

1. Prepare the dough: In a mixing bowl, cream the butter and icing sugar together until light and fluffy. Add in the egg yolks and mix until well combined.
2. Sift the all-purpose flour, cornstarch, and salt into the mixture. Gently fold everything together to form a soft dough. If the dough is too sticky, wrap it in plastic wrap and refrigerate for 30 minutes.
3. Shape the tarts: Preheat the oven to 170°C (340°F). Roll out the dough on a floured surface to about 1/4-inch thickness. Use a round tart cutter to cut out circles, then gently press them into tart molds.
4. Add pineapple filling: Roll the pineapple jam into small balls (about 10g each) and place them in the center of each tart shell. Pinch the edges to seal the jam inside.
5. Egg wash: Beat the egg and milk together to create an egg wash. Brush the tops of the tarts with this mixture for a golden, shiny finish.
6. Bake: Place the tarts on a baking sheet lined with parchment paper. Bake for 18-20 minutes or until the tarts are golden brown.
7. Cool and serve: Let the tarts cool on a wire rack before serving.

Golden Pineapple Tarts are a classic Cantonese pastry that not only tastes delicious but also holds significant meaning during the New Year celebrations. The golden color symbolizes wealth, and the tartness of the pineapple is said to bring good fortune. These tarts are perfect for gifting or enjoying with family and friends as you ring in the new year. Their buttery, melt-in-your-mouth texture and sweet filling are sure to make any celebration feel extra special.

Steamed Fish with Ginger and Scallions (清蒸魚)

Steamed Fish with Ginger and Scallions is a traditional Cantonese dish that is commonly served during New Year celebrations to symbolize prosperity and abundance. In Cantonese culture, the word “fish” (魚, yú) sounds like “surplus,” making it a symbol of wealth and good luck for the year ahead. This dish is light yet flavorful, with the natural sweetness of the fish enhanced by the aromatic ginger and scallions.

Ingredients:

• 1 whole fish (preferably tilapia or sea bass), cleaned and scaled
• 2-inch piece of ginger, julienned
• 3 stalks of scallions, cut into 3-inch lengths
• 2 tbsp soy sauce
• 1 tbsp Shaoxing wine (Chinese cooking wine)
• 1 tbsp sesame oil
• 1 tbsp vegetable oil
• Fresh cilantro leaves (for garnish)

Instructions:

1. Prepare the fish: Rinse the fish thoroughly under cold water. Place it on a heatproof plate large enough to hold the fish comfortably. Use a sharp knife to make a few diagonal slashes on both sides of the fish to help the flavors penetrate.
2. Ginger and scallions: Place half of the ginger and scallions inside the cavity of the fish and scatter the rest over the top of the fish.
3. Steaming the fish: Bring a pot of water to a boil in a steamer or wok. Place the plate with the fish into the steamer and cover with a lid. Steam the fish over high heat for about 8-10 minutes, or until the fish is cooked through (the flesh should easily separate from the bones).
4. Prepare the sauce: In a small pan, heat the vegetable oil over medium heat. Add the remaining ginger and cook until fragrant, about 1 minute. Add the soy sauce, Shaoxing wine, and sesame oil. Bring to a simmer and cook for another 2-3 minutes.
5. Serve: Once the fish is cooked, carefully remove the plate from the steamer. Pour the hot sauce over the fish and garnish with fresh cilantro. Serve immediately with steamed rice.

Steamed Fish with Ginger and Scallions is a perfect dish to serve for the New Year, as it not only tastes light and refreshing but also symbolizes the hope for abundance and good fortune in the year to come. The gentle steaming process ensures the fish remains tender, while the ginger and scallions add a fragrant, savory depth to the dish. This dish pairs wonderfully with plain steamed rice and is sure to be a highlight of any festive Cantonese spread.

Longevity Noodles (長壽麵)

Longevity Noodles are a traditional Cantonese dish that is often served during New Year celebrations to symbolize long life and good health. The long, uncut strands of noodles are believed to represent the eater’s longevity, making this dish a must-have for New Year festivities. Often served with a simple yet savory broth, this dish is both nourishing and meaningful.

Ingredients:

• 200g dried egg noodles (or any long noodles of your choice)
• 150g shiitake mushrooms, sliced
• 100g bok choy or Chinese spinach, chopped
• 1 carrot, julienned
• 2 tbsp soy sauce
• 1 tbsp oyster sauce
• 1 tsp sugar
• 1/2 tsp white pepper
• 1/4 cup chicken stock or water
• 2 cloves garlic, minced
• 1 tbsp vegetable oil
• 1/2 tsp sesame oil
• Spring onions, for garnish

Instructions:

1. Prepare the noodles: Cook the noodles according to package instructions, then drain and set aside.
2. Stir-fry the vegetables: In a wok or large pan, heat the vegetable oil over medium heat. Add the garlic and sauté until fragrant. Add the shiitake mushrooms, carrot, and bok choy, stir-frying for about 2-3 minutes.
3. Make the sauce: Add the soy sauce, oyster sauce, sugar, white pepper, and chicken stock to the vegetables. Stir to combine and bring the sauce to a simmer.
4. Combine noodles: Add the cooked noodles to the wok, tossing them in the sauce until evenly coated. Drizzle the sesame oil over the noodles and toss again.
5. Serve: Transfer the noodles to a serving plate and garnish with chopped spring onions. Serve hot, ideally with a side of soup or as part of a larger festive meal.

Longevity Noodles are a symbol of good health and long life in Cantonese culture, making them an essential dish for New Year celebrations. The uncut noodles represent the desire for a long and prosperous year, and their simple, savory flavors offer comfort and nourishment. Whether served as a standalone dish or part of a multi-course meal, Longevity Noodles are a meaningful and delicious way to usher in a happy and healthy New Year.

Cantonese Roast Duck (廣東燒鴨)

Cantonese Roast Duck is a classic dish that is often served during New Year celebrations to represent prosperity, as the duck’s rich, golden-brown skin symbolizes wealth and good fortune. This dish is known for its crispy skin, tender meat, and fragrant seasoning, making it an impressive centerpiece for any festive meal. The perfect balance of sweet, savory, and umami flavors makes this duck a favorite among Cantonese families.

Ingredients:

• 1 whole duck (about 1.5 kg)
• 1 tbsp five-spice powder
• 2 tbsp hoisin sauce
• 2 tbsp honey
• 2 tbsp soy sauce
• 1 tbsp rice vinegar
• 2 cloves garlic, minced
• 2 slices ginger
• 1/2 tsp white pepper
• 2 tbsp vegetable oil (for brushing)

Instructions:

1. Prepare the duck: Rinse the duck under cold water and pat dry with paper towels. Trim any excess fat around the neck and cavity.
2. Season the duck: Rub the duck inside and out with the five-spice powder and white pepper. In a small bowl, combine hoisin sauce, honey, soy sauce, rice vinegar, garlic, and ginger. Brush the sauce mixture evenly over the entire duck, making sure to coat the skin and cavity well.
3. Air-dry the duck: Hang the duck on a rack or place it on a tray, uncovered, in the refrigerator for at least 6 hours (overnight for best results) to allow the skin to dry out, which will help it become crispy when roasted.
4. Roast the duck: Preheat the oven to 180°C (350°F). Place the duck on a roasting rack, breast side up. Roast the duck for about 1.5 hours, basting every 30 minutes with the remaining sauce. For an extra crispy skin, brush the duck with a little vegetable oil before roasting.
5. Serve: Once the duck is golden brown and crispy, remove it from the oven. Let it rest for 10 minutes before carving. Serve with steamed rice and garnish with fresh herbs or pickled vegetables.

Cantonese Roast Duck is an iconic dish, often featured in festive meals to celebrate the New Year. The beautifully crisp skin and tender meat embody the hopes for wealth and good fortune in the coming year. The balance of savory, sweet, and aromatic flavors creates a satisfying dish that will impress guests and bring a sense of celebration to any table. Pair it with some stir-fried vegetables or a bowl of rice for a complete meal that’s full of tradition.

Sweet Red Bean Soup (紅豆沙)

Sweet Red Bean Soup is a comforting and symbolic dessert served during the Cantonese New Year celebrations. Made from adzuki beans and sweetened with rock sugar, this soup is often served warm or cold and is believed to bring happiness and wealth. The soft texture of the beans, combined with the natural sweetness of the rock sugar, creates a soothing end to the festive meal, offering a perfect balance of flavors.

Ingredients:

• 200g adzuki beans
• 150g rock sugar (or to taste)
• 5 cups water
• 2-3 slices of ginger (optional)
• 1 tbsp glutinous rice flour (optional for thickening)

Instructions:

1. Prepare the beans: Rinse the adzuki beans under cold water. Soak them in water for 4 hours or overnight for quicker cooking.
2. Cook the beans: Drain the soaked beans and place them in a large pot. Add 5 cups of water and the ginger slices. Bring to a boil, then reduce the heat and simmer for about 45 minutes, or until the beans are soft.
3. Sweeten the soup: Once the beans are tender, add the rock sugar to the pot. Stir to dissolve the sugar completely. If you prefer a thicker consistency, dissolve the glutinous rice flour in a small amount of cold water and slowly add it to the soup while stirring.
4. Simmer: Let the soup simmer for another 10-15 minutes to thicken slightly and allow the flavors to meld together.
5. Serve: Serve the red bean soup warm or chilled. It can be enjoyed as a sweet dessert after a hearty meal or as a refreshing snack during the festive season.

Sweet Red Bean Soup is a simple yet meaningful dessert that is an essential part of Cantonese New Year celebrations. It is believed to bring good luck and happiness for the year ahead, with the round shape of the beans symbolizing completeness and wealth. This dessert is not only delicious but also offers a sense of comfort and warmth, making it an ideal end to the festivities. Whether enjoyed warm or cold, Sweet Red Bean Soup is a timeless classic that never fails to bring a sense of tradition to the table.

Shrimp Dumplings (蝦餃)

Shrimp Dumplings, or Har Gow, are a quintessential Cantonese dim sum dish that holds a place of honor in New Year celebrations. These delicate dumplings are made with a translucent rice flour wrapper and are filled with a flavorful mixture of shrimp, bamboo shoots, and seasonings. Their smooth, delicate texture and savory filling make them a festive favorite that symbolizes good fortune and happiness for the new year.

Ingredients:

• 200g raw shrimp, peeled and chopped
• 100g bamboo shoots, finely chopped
• 1/4 cup water chestnuts, chopped (optional)
• 1 tbsp ginger, minced
• 1 tbsp soy sauce
• 1 tsp sesame oil
• 1/2 tsp sugar
• 1/4 tsp white pepper
• 100g wheat starch
• 50g tapioca starch
• 1/2 tsp salt
• 1/2 cup warm water
• Cornstarch (for dusting)

Instructions:

1. Prepare the filling: In a bowl, combine the chopped shrimp, bamboo shoots, water chestnuts (if using), ginger, soy sauce, sesame oil, sugar, and white pepper. Mix well and set aside.
2. Make the dough: In a separate bowl, combine the wheat starch, tapioca starch, and salt. Gradually add the warm water, stirring constantly until a dough forms. Knead the dough until smooth, then cover with a damp cloth and set aside for 30 minutes.
3. Shape the dumplings: Divide the dough into small pieces and roll each piece into a ball. Flatten each ball into a small disc using your fingers or a rolling pin. Place a spoonful of the shrimp filling in the center of each wrapper. Carefully pleat the edges to form a half-moon shape, pinching the sides together to seal.
4. Steam the dumplings: Place the dumplings on a steamer rack lined with parchment paper or cabbage leaves to prevent sticking. Steam the dumplings over high heat for 6-8 minutes or until the wrappers are translucent and the filling is cooked through.
5. Serve: Carefully remove the dumplings from the steamer and serve immediately with a side of soy sauce or chili oil for dipping.

Shrimp Dumplings are an elegant and delicious Cantonese delicacy that embodies the essence of Chinese New Year celebrations. The combination of the fresh shrimp filling with the soft, translucent wrapper represents prosperity and good fortune. These dumplings are perfect for sharing with family and friends, and their delicate texture makes them a memorable dish at any festive gathering. Whether served at a dim sum brunch or as part of a larger New Year feast, Shrimp Dumplings bring joy and deliciousness to the table.

Cantonese Steamed Fish (清蒸魚)

In Cantonese culture, fish is a symbol of abundance and prosperity, making it an essential dish for New Year celebrations. Cantonese Steamed Fish is typically made with a whole fish, usually snapper or tilapia, that is gently steamed with aromatics like ginger and scallions. This dish is believed to bring good fortune and wealth, as the Chinese word for fish (yu) sounds like the word for surplus, symbolizing abundance in the coming year. The delicate steaming method enhances the fish’s natural flavors, making it a perfect centerpiece for a festive meal.

Ingredients:

• 1 whole fish (about 1 kg, such as snapper or tilapia)
• 2 tbsp soy sauce
• 1 tbsp rice wine
• 2 slices ginger
• 2-3 scallions, cut into 2-inch lengths
• 1 tbsp sesame oil
• 1 tbsp vegetable oil
• Fresh cilantro for garnish (optional)

Instructions:

1. Prepare the fish: Clean and gut the fish, removing the scales. Rinse it under cold water and pat it dry with paper towels. Make 2-3 diagonal slashes on each side of the fish to help it cook evenly.
2. Prepare the steaming ingredients: Place the fish on a heatproof plate. Insert a few slices of ginger into the cavity of the fish and scatter the rest on top. Arrange the scallion pieces over the fish.
3. Steam the fish: Fill a wok or large pot with water and bring it to a boil. Place the plate with the fish into the steaming rack and steam for about 10-15 minutes, or until the fish is cooked through (the flesh should flake easily when tested with a fork).
4. Make the sauce: While the fish is steaming, heat the vegetable oil in a small pan. Once hot, pour it over the fish to sizzle, releasing the fragrance of the ginger and scallions. Then, pour the soy sauce and rice wine over the fish.
5. Finish the dish: Drizzle the sesame oil over the steamed fish for an extra layer of flavor. Garnish with fresh cilantro if desired.
6. Serve: Serve the fish immediately, accompanied by steamed rice and stir-fried vegetables.

Cantonese Steamed Fish is a dish that signifies the hope for prosperity and abundance in the coming year. The delicate steaming process preserves the fish’s natural sweetness while the combination of soy sauce, rice wine, and sesame oil enhances the flavors without overpowering the fish. It’s a beautiful and elegant dish that embodies the wishes for a successful and prosperous year ahead. Serving it whole with the head and tail intact represents completeness and a strong start to the new year.

Lotus Root and Pork Soup (蓮藕豬骨湯)

Lotus Root and Pork Soup is a hearty and nourishing dish traditionally served during the Cantonese New Year for its symbolic benefits. Lotus root is considered a symbol of purity and harmony, while pork is believed to bring good health and fortune. This light, clear soup is infused with the natural flavors of the lotus root, combined with the richness of pork, and is a comforting dish to enjoy after a festive meal. It’s a perfect balance of health and prosperity for the new year, often enjoyed to strengthen the body and bring peace and tranquility.

Ingredients:

• 500g pork bones (preferably with some meat on them)
• 1 large lotus root, peeled and sliced into 1/4-inch thick slices
• 4-5 dried Chinese red dates (optional)
• 4-5 slices of ginger
• 2 tbsp goji berries (optional)
• 8 cups water
• Salt, to taste

Instructions:

1. Blanch the pork bones: Bring a pot of water to a boil and add the pork bones. Boil for 2-3 minutes, then discard the water to remove any impurities. Rinse the bones under cold water.
2. Prepare the soup: In a clean pot, add the pork bones, sliced lotus root, ginger, and red dates. Pour in 8 cups of water and bring the soup to a boil over high heat.
3. Simmer the soup: Once the soup reaches a boil, reduce the heat to low and simmer for about 1.5 to 2 hours, allowing the flavors to meld together.
4. Add goji berries (optional): Add the goji berries about 10 minutes before the soup is finished cooking.
5. Season the soup: Once the soup is done, add salt to taste. Serve the soup hot as a nourishing appetizer or side dish.

Lotus Root and Pork Soup is a deeply comforting and symbolic Cantonese dish, perfect for celebrating the New Year. The lotus root offers a slight crunch while providing a subtle earthy flavor, and when paired with the richness of pork, it makes for a satisfying and nourishing soup. This soup is cherished for its health benefits and its symbolism of purity, harmony, and strength. Its warm, delicate flavors make it an ideal dish to share with family and friends during the festivities, promoting both physical and spiritual well-being.

Cantonese Stir-Fried Noodles (廣東炒麵)

Stir-Fried Noodles are a popular dish during the Cantonese New Year, symbolizing longevity and happiness. The long noodles represent a long life, and the stir-frying technique ensures a crispy texture while maintaining the freshness of the ingredients. This dish is versatile and can be prepared with a variety of vegetables, meats, or seafood. Cantonese Stir-Fried Noodles are always a crowd-pleaser, offering a satisfying balance of savory flavors and textures that make it a festive favorite.

Ingredients:

• 300g fresh egg noodles (or dry noodles, cooked according to package instructions)
• 100g cooked chicken breast, thinly sliced
• 100g shrimp, peeled and deveined
• 1/2 cup shredded cabbage
• 1/2 cup bean sprouts
• 1/4 cup sliced carrots
• 2 tbsp soy sauce
• 1 tbsp oyster sauce
• 1 tsp sugar
• 1 tbsp sesame oil
• 2 cloves garlic, minced
• 1 tbsp vegetable oil for stir-frying
• 2 scallions, chopped (for garnish)

Instructions:

1. Prepare the noodles: If using fresh egg noodles, boil them according to the package instructions and set aside to drain. If using dry noodles, cook them, drain, and set aside.
2. Stir-fry the ingredients: Heat vegetable oil in a wok over medium-high heat. Add the garlic and stir-fry until fragrant, about 30 seconds. Add the chicken, shrimp, cabbage, carrots, and bean sprouts, stir-frying until the vegetables are tender and the shrimp turns pink.
3. Add the noodles: Add the cooked noodles to the wok. Toss everything together to combine.
4. Season the noodles: In a small bowl, mix together soy sauce, oyster sauce, sugar, and sesame oil. Pour this sauce over the noodles and toss well to coat evenly. Stir-fry for another 2-3 minutes until the noodles are lightly crisped and well coated in the sauce.
5. Serve: Transfer the stir-fried noodles to a serving plate, garnish with chopped scallions, and serve immediately.

Cantonese Stir-Fried Noodles are a festive and symbolic dish that brings wishes of longevity and happiness for the new year. The long strands of noodles, when eaten without breaking them, represent a long and prosperous life. The stir-frying technique ensures that the noodles are perfectly crispy on the outside while maintaining a tender texture inside, complemented by the savory flavors of the sauce. This dish is not only delicious but also full of cultural meaning, making it an ideal dish to share with loved ones as you ring in the new year.

Cantonese Sweet and Sour Pork (咕嚕肉)

Sweet and Sour Pork is a beloved Cantonese dish that combines crispy pork with a tangy-sweet sauce. Traditionally served during Chinese New Year, this dish symbolizes good luck and happiness. The vibrant, colorful sauce and tender pieces of pork bring both visual and flavor appeal to the festive table. The combination of sweetness, tang, and savory flavors makes this dish a crowd favorite. It’s a perfect choice for a celebratory meal, embodying the joy and prosperity of the new year.

Ingredients:

• 500g pork tenderloin, cut into bite-sized pieces
• 1/2 cup cornstarch
• 1 egg, beaten
• Oil for frying
• 1/2 cup bell peppers, cut into chunks
• 1/2 cup onions, cut into chunks
• 1/4 cup pineapple chunks (optional)

For the Sauce:

• 3 tbsp ketchup
• 2 tbsp soy sauce
• 2 tbsp rice vinegar
• 2 tbsp sugar
• 1 tbsp cornstarch, mixed with 2 tbsp water

Instructions:

1. Prepare the pork: Coat the pork pieces in cornstarch, then dip them into the beaten egg. Heat oil in a deep pan or wok, and fry the pork pieces in batches until golden and crispy. Drain on paper towels.
2. Prepare the sauce: In a small bowl, mix ketchup, soy sauce, rice vinegar, sugar, and cornstarch-water slurry.
3. Stir-fry the vegetables: In a clean wok, heat a little oil and stir-fry the bell peppers, onions, and pineapple chunks for 2-3 minutes until tender.
4. Combine the pork and sauce: Add the crispy pork back into the wok, then pour the sweet and sour sauce over the pork and vegetables. Toss everything together until the sauce thickens and coats the ingredients.
5. Serve: Serve the sweet and sour pork immediately with steamed rice.

Cantonese Sweet and Sour Pork is a vibrant dish that adds a burst of color and flavor to any New Year’s celebration. The crispy pork paired with the tangy-sweet sauce is irresistible and represents the hope for a sweet, prosperous year ahead. The colorful peppers and pineapple add both texture and symbolic meaning, offering joy and a fresh start. This dish is sure to be a favorite at any gathering, bringing both good fortune and delicious memories.

Cantonese Pineapple Bun (菠蘿包)

Cantonese Pineapple Bun, despite its name, does not contain any pineapple. The name comes from the golden, crispy crust that resembles the texture of a pineapple. This soft, sweet bun is a popular snack in Hong Kong and is commonly enjoyed during New Year’s festivities. The bun is slightly sweet and buttery with a crunchy topping, making it a delightful treat for any time of the day. Its combination of textures makes it a satisfying snack to enjoy with tea, and it is a perfect addition to any New Year celebration.

Ingredients:

• For the Bun Dough:
  • 2 1/2 cups all-purpose flour
  • 1/4 cup sugar
  • 1/2 tsp salt
  • 2 tsp active dry yeast
  • 1/4 cup milk, warm
  • 1/4 cup water, warm
  • 1/4 cup unsalted butter, softened
  • 1 egg, beaten
• For the Topping:
  • 1/2 cup butter, softened
  • 1/4 cup sugar
  • 1/2 cup all-purpose flour
  • 1 egg yolk
  • 1 tbsp milk
  • 1 tsp vanilla extract

Instructions:

1. Prepare the bun dough: In a large bowl, combine flour, sugar, and salt. Dissolve yeast in warm milk and water, then add to the flour mixture. Mix until a dough forms, then knead for about 10 minutes until smooth. Add softened butter and knead until incorporated. Cover the dough and let it rise for about 1 hour or until doubled in size.
2. Prepare the topping: In a separate bowl, mix softened butter, sugar, flour, egg yolk, milk, and vanilla extract to form a smooth, thick paste.
3. Shape the buns: Punch down the dough and divide it into 8-10 equal portions. Shape each into a smooth ball and place on a baking tray lined with parchment paper.
4. Add the topping: Divide the topping mixture into small portions and roll them into balls. Flatten them slightly and place them on top of each dough ball, pressing lightly. Use a knife to make crisscross cuts on the topping to create the pineapple-like appearance.
5. Bake the buns: Preheat the oven to 350°F (175°C). Let the buns rise for 30 minutes, then bake for 15-20 minutes, or until golden brown.
6. Serve: Allow the buns to cool slightly before serving. They are best enjoyed fresh, ideally with a cup of tea.

Cantonese Pineapple Buns are a delightful and iconic treat for the New Year, symbolizing sweetness and abundance. The combination of a soft, fluffy interior with a crispy, buttery topping makes for a truly satisfying bite. Though it may not contain pineapple, the visual appeal and delicious taste of the buns make them a favorite during the festive season. Whether served as a snack or dessert, these buns will bring both comfort and joy to your New Year’s celebrations.

Cantonese Braised Abalone with Mushrooms (蠔皇鮑魚)

Braised Abalone with Mushrooms is a luxurious Cantonese dish often served during festive occasions like the Chinese New Year. Abalone, a prized delicacy, represents wealth and abundance. When paired with shiitake mushrooms and braised in a rich oyster sauce, it creates a dish that is not only indulgent but also flavorful. This dish is symbolic of prosperity, and its elegant presentation makes it a perfect centerpiece for any festive meal.

Ingredients:

• 6-8 pieces of fresh or canned abalone
• 10-12 dried shiitake mushrooms, soaked in warm water until soft
• 2 tbsp oyster sauce
• 1 tbsp soy sauce
• 1 tbsp rice wine
• 1 tsp sugar
• 2 tbsp vegetable oil
• 1/2 cup chicken stock
• 1 tbsp cornstarch mixed with 1 tbsp water (for thickening)
• Fresh cilantro for garnish (optional)

Instructions:

1. Prepare the mushrooms: After soaking the mushrooms, remove the stems and slice them. Set aside.
2. Heat the oil: In a wok or large pan, heat vegetable oil over medium heat. Add the sliced mushrooms and stir-fry for 2-3 minutes until fragrant.
3. Add the abalone: Gently add the abalone pieces to the wok with the mushrooms and stir-fry for 1-2 minutes.
4. Prepare the braising sauce: In a small bowl, mix oyster sauce, soy sauce, rice wine, and sugar. Add the sauce to the wok, followed by the chicken stock. Bring everything to a simmer.
5. Braised abalone: Cover and let the mixture simmer for 20-30 minutes to allow the flavors to meld together and the abalone to become tender.
6. Thicken the sauce: If desired, add the cornstarch-water mixture to the pan and stir until the sauce thickens to your liking.
7. Serve: Transfer the braised abalone and mushrooms to a serving plate, garnish with fresh cilantro, and serve immediately with steamed rice.

Cantonese Braised Abalone with Mushrooms is a luxurious and symbolic dish that embodies wealth, longevity, and prosperity. The tender abalone, combined with earthy shiitake mushrooms, creates a harmonious balance of flavors, and the rich braising sauce enhances the dish’s elegance. As a main course, it’s the perfect way to celebrate the New Year, offering a sense of indulgence and success. This dish is sure to impress your guests and bring a touch of luxury and good fortune to your festive meal.

Cantonese Fried Noodles with Shrimp and Vegetables (蝦仁炒麵)

Cantonese Fried Noodles with Shrimp and Vegetables is a popular dish served during Chinese New Year celebrations. It features a combination of stir-fried noodles, succulent shrimp, and vibrant vegetables, all sautéed together in a savory sauce. This dish is often associated with longevity, as noodles symbolize long life in Chinese culture. With its balance of flavors and textures, this dish is a festive favorite that represents prosperity and happiness for the coming year.

Ingredients:

• 200g egg noodles (fresh or dried)
• 200g shrimp, peeled and deveined
• 1/2 cup carrots, julienned
• 1/2 cup bell peppers, julienned
• 1/2 cup snow peas, trimmed
• 2-3 cloves garlic, minced
• 2 tbsp soy sauce
• 1 tbsp oyster sauce
• 1 tbsp hoisin sauce
• 1 tbsp rice wine
• 1 tsp sesame oil
• 2 tbsp vegetable oil (for frying)
• Fresh cilantro for garnish (optional)

Instructions:

1. Cook the noodles: Cook the egg noodles according to the package instructions. Drain and set aside.
2. Stir-fry the shrimp: In a large wok or skillet, heat 1 tablespoon of vegetable oil over medium-high heat. Add the shrimp and stir-fry until pink and cooked through, about 2-3 minutes. Remove the shrimp and set them aside.
3. Stir-fry the vegetables: In the same wok, add the remaining oil. Add garlic and stir-fry for 30 seconds until fragrant. Add the carrots, bell peppers, and snow peas, stir-frying for 3-4 minutes until tender-crisp.
4. Combine the noodles and sauce: Add the cooked noodles to the wok with the vegetables. In a small bowl, mix together the soy sauce, oyster sauce, hoisin sauce, rice wine, and sesame oil. Pour the sauce over the noodles and toss everything together.
5. Finish the dish: Add the cooked shrimp back to the wok and stir-fry for another 1-2 minutes, ensuring everything is well mixed.
6. Serve: Garnish with fresh cilantro and serve immediately.

Cantonese Fried Noodles with Shrimp and Vegetables is a perfect dish to bring in the new year, symbolizing longevity and prosperity with its long noodles and bright, fresh ingredients. The savory sauce ties together the flavors of the shrimp, vegetables, and noodles, creating a dish that is both satisfying and nutritious. This recipe is not only a visual treat but also a delicious way to start a year filled with good fortune and health.

Cantonese Steamed Fish with Ginger and Scallions (清蒸魚)

Steamed fish is a quintessential Cantonese dish, often served during Chinese New Year for its symbolic meaning of prosperity and abundance. The word for fish (魚, yú) in Chinese sounds like the word for “surplus,” making it an auspicious dish for New Year celebrations. Cantonese Steamed Fish with Ginger and Scallions is a simple yet elegant dish that highlights the natural flavors of the fish, enhanced with the fragrance of ginger and scallions. It’s a dish that symbolizes wealth and good fortune for the year ahead.

Ingredients:

• 1 whole fish (preferably tilapia, snapper, or grouper), cleaned and scaled
• 2 tbsp soy sauce
• 1 tbsp rice wine
• 1 tbsp sesame oil
• 2-3 slices ginger, julienned
• 2-3 scallions, cut into 3-inch pieces
• Fresh cilantro for garnish (optional)
• Salt to taste

Instructions:

1. Prepare the fish: Rinse the fish and pat it dry with paper towels. Make 2-3 diagonal cuts on each side of the fish to allow the flavors to penetrate.
2. Prepare the steaming setup: Fill a large pot with water and bring it to a boil. Place a steaming rack inside the pot.
3. Season the fish: Place the fish on a heatproof plate and sprinkle a little salt over it. Lay the ginger slices and scallions on top of the fish.
4. Steam the fish: Place the plate with the fish on the steaming rack, cover the pot, and steam the fish for about 8-10 minutes, or until the flesh is opaque and flakes easily with a fork.
5. Prepare the sauce: In a small saucepan, heat the soy sauce, rice wine, and sesame oil over medium heat until warm.
6. Finish the dish: Once the fish is steamed, carefully remove the plate from the pot. Discard the ginger and scallions. Pour the warm sauce over the fish and garnish with fresh cilantro.
7. Serve: Serve the steamed fish immediately with steamed rice.

Cantonese Steamed Fish with Ginger and Scallions is a dish that embodies the essence of Cantonese culinary tradition. Its delicate, fresh flavors are enhanced by the fragrant ginger and scallions, while the steaming process preserves the fish’s natural sweetness. This dish is a symbol of good fortune and abundance for the coming year, making it a must-have on the Chinese New Year table. Steamed fish not only offers a nutritious and light option but also carries a deep cultural significance, bringing prosperity and happiness to all who partake.

Cantonese Lobster with Garlic Butter (蒜蓉牛油龍蝦)

Lobster is considered a luxurious delicacy, often served during festive occasions like Chinese New Year, symbolizing wealth and prosperity. Cantonese Lobster with Garlic Butter is a delectable dish where the lobster is cooked in a rich and aromatic garlic butter sauce, making it a flavorful centerpiece for any celebration. The dish is quick to prepare yet impressive, perfect for adding an extravagant touch to your New Year’s feast. Its sweet, tender lobster meat pairs beautifully with the savory, garlicky sauce, creating a feast for both the eyes and the palate.

Ingredients:

• 2 lobsters, split in half lengthwise
• 1/4 cup unsalted butter
• 6 cloves garlic, minced
• 1/2 tsp ginger, minced
• 2 tbsp soy sauce
• 1 tbsp rice wine
• 1 tbsp honey
• 1 tbsp lemon juice
• 1 tbsp chopped parsley for garnish

Instructions:

1. Prepare the lobster: Split the lobsters in half lengthwise, removing the stomach and any remaining innards. Rinse the lobster under cold water.
2. Make the garlic butter sauce: In a pan, melt the butter over medium heat. Add the minced garlic and ginger and sauté until fragrant, about 1-2 minutes. Stir in the soy sauce, rice wine, honey, and lemon juice. Let the sauce simmer for a couple of minutes.
3. Cook the lobster: Place the lobster halves in a large skillet with the shell side down. Pour the garlic butter sauce over the lobster and cover. Cook for 5-7 minutes, or until the lobster meat is fully cooked and opaque.
4. Garnish and serve: Remove the lobster from the skillet and arrange it on a serving platter. Drizzle the garlic butter sauce over the lobster and garnish with chopped parsley.
5. Serve: Serve immediately with steamed rice or a side of vegetables.

Cantonese Lobster with Garlic Butter is an indulgent and show-stopping dish, perfect for a festive Chinese New Year celebration. The sweet and tender lobster, infused with the savory and aromatic garlic butter sauce, creates an unforgettable flavor combination. This dish is a true symbol of luxury and prosperity, making it an ideal choice for welcoming the new year with abundance and joy. It’s an easy-to-make yet elegant dish that will impress guests and elevate any special occasion.

Note: More recipes are coming soon!