For Warren and me Chinese New Year has always meant family and friends. To express our love and affection we do what we do best: offer good food. For many years our Chinese New Year celebration centered on a ten-course banquet. Our nieces would invariably be the focus of the evening. But this year was different. One of our nieces is now living in Singapore and the other one is off in college at Cornell University. Fortunately we live in a Harlem apartment building full of young and lively families. They have become our extended family, so our Chinese New Year tradition continues with them.
When you think of a traditional Victorian English Christmas what comes to mind? The most likely images are Scrooge, Father Christmas, Christmas tree, snow and the Christmas goose. This traditional bird shows up in virtually every depiction of a Victorian Christmas dinner. The most common recipes call for onion and apple dressing and spit-roasting over a wood fire. During the nineteenth century, while Queen Victoria was supping on her goose, in the Chinese Qing imperial palace half way around the world one of the most beloved dishes was a stuffed duck dish known as Eight Treasures Hulu Duck. It was an elegant, sumptuous dish made from a deboned duck filled with glutinous rice and studded with eight other ingredients. It would have been a perfect Christmas bird for the Qing Dynasty’s ambassador to Victoria’s Court.
Posted in Duck, Recipes
Also tagged Christmas
Also known as the Spring Festival, Chinese New Year marks the beginning of the spring solar term in the Chinese calendar. In spite of the name for the festival we are still in the coldest period of the year. So it is appropriate that during this time of year we consume many of the foods preserved after the autumn harvest and hunting season during the twelfth month of the previous year.
“Last Winter Bamboo of the Season!” proclaimed the sign I saw last weekend in front of the Hong Kong Market on Hester Street in Chinatown. This would be the last shipment from China for this year’s winter bamboo crop. I was immediately reminded of a winter soup I fell in love with when I was working in Shanghai. It is called “Yan Du Xian” (腌篤鮮), a simple, hearty, quintessentially Shanghainese soup made from a duo of cured pork and fresh pork plus fresh winter bamboo shoots (冬筍).
Posted in Pork, Recipes, Soup
Also tagged Clay Pot