Eight Treasure Pudding
Ba bao fan reimagined – a rich, creamy pudding studded with an assortment of nuts and dried fruit, a festive […]
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Coconut Tang Yuan
Chewy glutinous rice-style dumplings served in a warm, fragrant coconut milk soup, traditionally eaten at the winter solstice. About This
Egg Custard Tarts
Dan tat – Cantonese bakery classics with a flaky almond flour shell and a wobbly, barely-sweet egg custard center. About
Red-Cooked Pork Knuckle
Hong shao zhu ti – a whole pork knuckle braised low and slow in a deep red soy sauce, served
New Year Boiled Dumplings
Jiaozi shaped like ancient gold ingots, boiled and served at the New Year table as a wish for prosperity in
Drunken Chicken
A Shanghainese cold banquet dish – poached chicken steeped in Shaoxing wine and aromatics until it’s fragrant through and through.
Lion’s Head Meatballs
Shi zi tou – oversized, tender pork meatballs braised with napa cabbage, named for their resemblance to a lion’s head
Buddha’s Delight
Luo han zhai – a vegetarian New Year dish bringing together an abundance of vegetables and mushrooms, each one symbolizing
White Cut Chicken with Ginger-Scallion Sauce
Bai qie ji – a Cantonese banquet classic of poached chicken, silky and delicate, served cold with a vibrant ginger-scallion
Whole Braised Fish for Prosperity
Hong shao yu – a whole fish braised in a rich soy and ginger sauce, served head-to-tail as a symbol