14 Festive CNY Recipes for Your Holiday Table

Dive into the flavors of the Lunar New Year with these 14 festive recipes that bring tradition and joy to your holiday table. From savory dumplings to sweet treats, each dish is perfect for celebrating with family and friends. Let’s cook up some luck!

Braised Pork Belly in Soy Sauce

You might think a dish as richly rewarding as braised pork belly requires hours of fussing, but this soy sauce braise transforms humble ingredients into a glossy, fall-apart-tender masterpiece. With a careful balance of savory and sweet, the pork slowly absorbs the aromatic liquid until each bite is a symphony of umami.

Serving: 4 | Prep Time: 20 minutes | Cooking Time: 2 minutes

Ingredients

Main

• 2 lbs pork belly, skin on, cut into 2-inch cubes (ask butcher to score skin if possible)
• 2 tbsp vegetable oil (or any neutral oil)
• 1/4 cup light soy sauce (adjust to taste)
• 2 tbsp dark soy sauce (for deep color, optional but recommended)
• 1/4 cup packed brown sugar (or rock sugar)
• 1/4 cup Shaoxing wine (or dry sherry)
• 4 cups water (or low-sodium chicken broth)
• 4 cloves garlic, smashed
• 1 inch fresh ginger, sliced
• 2 star anise
• 1 cinnamon stick
• 2 scallions, cut into 2-inch pieces

Instructions

1. Pat the pork belly dry with paper towels. Heat the oil in a heavy-bottomed pot or Dutch oven over medium-high heat. Sear the pork in batches until golden brown on all sides, about 3–4 minutes per batch. Transfer to a plate. (Tip: don't overcrowd the pot to ensure proper browning.)
2. Reduce heat to medium. Add the garlic, ginger, star anise, cinnamon, and scallions. Cook, stirring, until fragrant, about 1 minute.
3. Add the light soy sauce, dark soy sauce, brown sugar, and Shaoxing wine. Stir to dissolve the sugar and deglaze the pot, scraping up any browned bits.
4. Return the pork to the pot. Add the water (or broth) to just cover the pork. Bring to a boil, then reduce heat to low, cover, and simmer gently for 2 to 2.5 hours, until the pork is tender but not falling apart. (Tips: check occasionally and add more water if needed to keep the pork submerged; for deeper flavor, let it cool and refrigerate overnight, then reheat.)
5. Uncover and increase heat to medium. Simmer uncovered for 15–20 minutes to reduce the sauce slightly until it coats the back of a spoon. Adjust seasoning with a pinch of salt if needed.
6. Serve the pork belly over steamed rice or noodles, spooning the sauce on top. Garnish with sliced scallions or cilantro.

From the first bite, the unctuous pork belly yields to a glossy, savory-sweet sauce that clings to every morsel. Serve it with steamed rice to soak up every drop, or let it star in a bowl of ramen for an unforgettable meal. This is comfort elevated.

Steamed Fish with Ginger and Scallions

Luscious and delicate, this steamed fish with ginger and scallions is a masterpiece of simplicity. The silky texture of perfectly cooked fish is elevated by the aromatic punch of fresh ginger and the gentle bite of scallions, all bathed in a fragrant soy-based sauce.

Serving: 4 | Prep Time: 15 minutes | Cooking Time: 12 minutes

Ingredients

For the Fish

• 1 ½ pounds skinless fish fillet (such as sea bass or cod), patted dry
• ½ teaspoon kosher salt
• ⅛ teaspoon white pepper

For the Sauce and Garnish

• 2 tablespoons ginger, cut into thin matchsticks
• 3 scallions, whites and greens separated, cut into 2-inch julienne
• 2 tablespoons light soy sauce
• 1 tablespoon sesame oil
• 2 tablespoons peanut or vegetable oil
• Optional: ¼ cup cilantro leaves for garnish

Instructions

1. Prepare the fish: Place the fish fillet on a heatproof plate that will fit in your steamer. Season both sides evenly with kosher salt and white pepper. Let rest for 5 minutes.
2. Arrange aromatics: Scatter half of the ginger matchsticks and the scallion whites over the fish. Reserve the remaining ginger and scallion greens for garnish.
3. Set up steamer: Fill a wok or large pot with about 2 inches of water and bring to a boil over high heat. Place a steaming rack or trivet in the pot. Carefully set the plate with the fish on the rack. Cover tightly with a lid. Steam over high heat for 8–10 minutes, depending on thickness (the fish should flake easily with a fork—typically 8 minutes per inch of thickness). (Tip: Use a timer to avoid overcooking; fish continues to cook from residual heat.)
4. While fish steams, prepare the sauce: In a small bowl, combine the light soy sauce and sesame oil. Set aside.
5. Test for doneness: Insert a thin knife into the thickest part; the flesh should be opaque and begin to separate. Remove the plate from the steamer carefully (use oven mitts). Pour off any accumulated liquid from the plate to prevent dilution. (Tip: Tilting the plate gently helps remove excess liquid without disturbing the fish.)
6. Finish and serve: Drizzle the soy-sesame mixture evenly over the hot fish. In a small saucepan, heat the peanut oil until just smoking. Immediately pour the hot oil over the ginger and scallion greens arranged on top—it will sizzle and bloom the aromatics. Garnish with cilantro if desired. Serve immediately. (Tip: The sizzling oil is key for releasing flavor, so do not skip this step.)

Velvety in texture and bursting with bright, savory notes, this steamed fish is a celebration of pure flavors. Pair it with jasmine rice and a side of blanched bok choy for a complete meal that feels both luxurious and effortless.

Stir-Fried Noodles with Vegetables

Perhaps the most satisfying weeknight dinner, these stir-fried noodles come together in a flash, showcasing a medley of colorful seasonal vegetables. Each bite offers a delightful interplay of tender noodles and crisp, vibrant produce.

Serving: 4 | Prep Time: 15 minutes | Cooking Time: 10 minutes

Ingredients

• 8 ounces dried lo mein noodles or thin spaghetti (or any long noodle)
• 2 tablespoons vegetable oil (or any neutral oil, like canola)
• 1 red bell pepper, thinly sliced
• 1 yellow bell pepper, thinly sliced
• 1 cup snap peas, trimmed
• 2 medium carrots, julienned
• 4 scallions, sliced (white and light green parts separated)
• 3 cloves garlic, minced
• 1 tablespoon fresh ginger, grated
• 3 tablespoons soy sauce (or tamari for gluten-free)
• 1 tablespoon sesame oil (toasted, for flavor)
• 1 teaspoon sugar (optional, to balance)
• 1/4 teaspoon red pepper flakes (optional, for heat)
• 1 tablespoon sesame seeds, toasted (for garnish)

Instructions

1. Cook the noodles according to package directions until al dente. Drain and rinse under cold water to stop cooking; toss with a drizzle of oil to prevent sticking. (Tip: Rinsing removes excess starch and keeps noodles from clumping.)
2. While noodles cook, prepare vegetables: slice bell peppers, trim snap peas, julienne carrots, and slice scallions. Mince garlic and grate ginger.
3. In a small bowl, whisk together soy sauce, sesame oil, sugar (if using), and red pepper flakes (if using). Set sauce aside.
4. Heat a wok or large skillet over high heat until smoking. Add vegetable oil and swirl to coat.
5. Add white parts of scallions, garlic, and ginger; stir-fry for 30 seconds until fragrant. (Tip: Do not burn garlic; keep moving.)
6. Add bell peppers and snap peas; stir-fry for 1-2 minutes until crisp-tender.
7. Add carrots and cook for another 30 seconds. (Tip: Add carrots later so they remain crunchy but slightly softened.)
8. Add cooked noodles and the sauce; toss everything together with tongs for 1-2 minutes, ensuring noodles are well-coated and heated through.
9. Remove from heat; add green parts of scallions and toss briefly. Garnish with sesame seeds before serving.

Served immediately, the noodles are wonderfully slurpy with a delicate crunch from the vegetables. This versatile dish pairs beautifully with a side of crispy spring rolls or simply on its own for a light yet satisfying meal.

Sweet and Sour Pork

Zesty and irresistibly tangy, this Sweet and Sour Pork features golden-crispy morsels of pork enveloped in a glossy, perfectly balanced sauce. It's a dish that brings the beloved Chinese takeout classic into your home kitchen with elevated flavor and texture.

Serving: 4 | Prep Time: 20 minutes | Cooking Time: 15 minutes

Ingredients

• 1 lb pork shoulder or tenderloin, cut into 1-inch cubes
• 1/2 cup cornstarch (for coating; can use potato starch)
• 2 large eggs, beaten
• 1/2 tsp salt
• 1/4 tsp white pepper
• 4 cups vegetable oil (for frying; or any neutral oil)
• 1/2 cup ketchup
• 1/4 cup rice vinegar
• 1/3 cup packed brown sugar
• 2 tbsp soy sauce (low-sodium)
• 1/2 cup pineapple juice (from canned pineapple)
• 1 tbsp cornstarch mixed with 2 tbsp water (slurry)
• 1 red bell pepper, cut into chunks
• 1 green bell pepper, cut into chunks
• 1 medium onion, cut into chunks
• 1 cup pineapple chunks (canned, drained)

Instructions

1. In a bowl, combine pork cubes with salt and white pepper. Toss to coat evenly.
2. In a separate bowl, place cornstarch for coating. Dip each pork cube into beaten eggs, then dredge in cornstarch, pressing lightly to adhere. Shake off excess.
3. For extra crispiness, repeat the egg and cornstarch coating for a double layer. Set coated pork aside.
4. In a small saucepan, whisk together ketchup, rice vinegar, brown sugar, soy sauce, and pineapple juice. Bring to a simmer over medium heat, stirring occasionally.
5. In a small bowl, mix 1 tbsp cornstarch with 2 tbsp water to make a slurry. Slowly pour into the simmering sauce, whisking constantly until thickened, about 1-2 minutes. Remove from heat and set aside.
6. Heat vegetable oil in a deep pot or wok to 350°F (175°C). Use a thermometer for accuracy. Working in batches, fry the pork pieces for 4-5 minutes until golden brown and cooked through. Do not overcrowd the pot. Transfer to a paper towel-lined plate.
7. In a large skillet or wok, heat 1 tbsp of oil over high heat. Add bell peppers and onion, stir-frying for 2 minutes until slightly charred but still crisp.
8. Add pineapple chunks and the reserved sauce to the skillet. Toss to combine and heat through.
9. Add the fried pork to the skillet and gently toss to coat evenly with the sauce and vegetables. Serve immediately.

Velvety smooth and delightfully crunchy, each bite offers a symphony of sweet, tangy, and savory notes. Serve over steamed jasmine rice or alongside steamed broccoli for a complete meal that's both comforting and sophisticated.

Mapo Tofu

Heralding from the Sichuan province, Mapo Tofu is a fiery and numbing dish that showcases silken tofu bathed in a bold, aromatic sauce. This recipe brings together the delicate texture of silken tofu with a complex blend of fermented bean paste, Sichuan peppercorns, and chili, creating an unforgettable balance of heat and savoriness.

Serving: 4 | Prep Time: 15 minutes | Cooking Time: 15 minutes

Ingredients

Tofu and Aromatics

• 1 block (14 oz) silken tofu, cut into 1-inch cubes
• 1 teaspoon salt (for blanching)
• 1 tablespoon vegetable oil (or any neutral oil)
• 1/4 pound ground pork (or ground beef for variation)
• 3 scallions, white and green parts separated and minced
• 2 cloves garlic, minced
• 1 teaspoon fresh ginger, grated

Sauce and Seasonings

• 2 tablespoons doubanjiang (fermented broad bean paste, such as Pixian)
• 1 tablespoon Sichuan peppercorns, ground (adjust to taste for numbing level)
• 1 teaspoon dried chili flakes (or more for extra heat)
• 1 cup low-sodium chicken broth (or water)
• 1 tablespoon soy sauce (or tamari for gluten-free)
• 1 tablespoon cornstarch mixed with 2 tablespoons cold water (slurry)
• 1 teaspoon toasted sesame oil

Instructions

1. Bring a pot of water to a boil and add 1 teaspoon salt. Gently slide in the tofu cubes and blanch for 2 minutes to firm them slightly. Drain carefully and set aside.
2. Heat vegetable oil in a wok or large skillet over medium-high heat. Add ground pork and stir-fry, breaking it into small pieces, until browned and cooked through, about 3–4 minutes.
3. Reduce heat to medium. Add doubanjiang and stir-fry for 1 minute until the oil turns a deep red and the paste is fragrant. (Cooking the paste properly is key for color and flavor.)
4. Add garlic, ginger, and the white parts of the scallions. Stir for 30 seconds until aromatic.
5. Sprinkle ground Sichuan peppercorns and chili flakes over the aromatics; stir briefly to combine.
6. Pour in chicken broth and soy sauce. Bring to a gentle simmer.
7. Carefully slide the blanched tofu cubes into the sauce. Gently shake the pan occasionally to coat the tofu, and simmer for 5 minutes to allow the flavors to meld. (Avoid stirring with a spoon to prevent breaking the tofu.)
8. Drizzle the cornstarch slurry into the sauce while stirring very gently. Cook for 1–2 minutes until the sauce thickens and clings to the tofu.
9. Remove from heat. Drizzle with sesame oil and garnish with the reserved scallion greens. Serve immediately.

Consider serving this over steamed jasmine rice to soak up the luscious, tingly sauce. The silken tofu melts on the tongue while the bold, numbing heat lingers—pure comfort in a bowl.

Vegetable Spring Rolls

Ultimately, the perfect spring roll achieves a harmonious balance of delicate crunch and vibrant filling—a testament to the art of layering textures and flavors. These Vegetable Spring Rolls celebrate the season's best produce, each bite offering a whisper of crispness and a burst of garden-fresh goodness.

Serving: 12 | Prep Time: 30 minutes | Cooking Time: 10 minutes

Ingredients

For the Filling

• 2 cups finely shredded green cabbage
• 1 cup julienned carrots (about 2 medium)
• 1 cup thinly sliced red bell pepper (1 medium)
• 2 cloves garlic, minced
• 1 tablespoon fresh ginger, grated
• 2 tablespoons soy sauce (low-sodium preferred)
• 1 tablespoon sesame oil
• 1 teaspoon sugar (optional, to balance flavors)

For the Wrappers

• 12 spring roll wrappers (thawed if frozen; keep covered with a damp towel)

For Frying

• 4 cups vegetable oil (or any neutral oil with high smoke point)
• Cornstarch slurry: 1 tablespoon cornstarch mixed with 2 tablespoons water (for sealing rolls)

Instructions

1. In a large bowl, combine shredded cabbage, julienned carrots, and sliced bell pepper. Add minced garlic, grated ginger, soy sauce, sesame oil, and sugar. Toss well to coat. Let the filling rest for 10 minutes to allow flavors to meld.
2. Drain any excess liquid from the filling (use a colander or press gently). This prevents soggy rolls.
3. Lay one spring roll wrapper on a clean surface with a corner pointing toward you. Place about 2 tablespoons of filling in a line across the center, leaving a 1-inch border on the sides.
4. Fold the bottom corner over the filling, then fold in the two side corners. Roll tightly upward, stopping when only the top corner remains. Brush the top corner with cornstarch slurry to seal. Repeat with remaining wrappers and filling.
5. In a heavy-bottomed pot or deep skillet, heat vegetable oil to 350°F (175°C). Use a thermometer for accuracy.
6. Carefully add 3–4 spring rolls at a time, seam side down. Fry for 2–3 minutes per side, until deep golden brown. Adjust heat to maintain oil temperature.
7. Transfer fried rolls to a wire rack set over a baking sheet to drain. Do not place on paper towels—they can trap steam and soften the crispiness.
8. Let cool for 2 minutes before serving. The centers will be very hot.

Crisp and golden, these spring rolls offer a satisfying contrast of shatter-crisp shells and tender, aromatic vegetables. Serve them with a tangy dipping sauce—such as a sweet chili or hoisin-based blend—for an irresistible starter or snack that highlights the best of the season's harvest.

Honey Garlic Chicken Wings

Jewel-like in their glossy finish, these Honey Garlic Chicken Wings marry sticky sweetness with savory depth. Baked for a caramelized crust, they deliver indulgent flavor with less mess. Each bite yields a satisfying crunch and juicy interior.

Serving: 4 | Prep Time: 15 minutes | Cooking Time: 45 minutes

Ingredients

For the Wings

• 2 lbs chicken wings, tips removed and separated into drums and flats
• 1 tbsp baking powder (aluminum-free, for extra crispiness)
• 1 tsp salt
• 1/2 tsp black pepper
• 1 tsp garlic powder

For the Honey Garlic Glaze

• 1/3 cup honey
• 4 cloves garlic, minced
• 2 tbsp soy sauce (low-sodium recommended)
• 1 tbsp rice vinegar
• 1 tbsp sriracha (or chili sauce, adjust to taste)
• 1 tsp sesame oil
• 1 tbsp unsalted butter

For Garnish (optional)

• 1 tsp sesame seeds
• 2 green onions, sliced

Instructions

1. Preheat oven to 425°F (220°C). Line a baking sheet with foil and place a wire rack on top. Spray rack with nonstick spray.
2. Pat chicken wings dry with paper towels. In a large bowl, combine baking powder, salt, pepper, and garlic powder. Add wings and toss to coat evenly. (Tip: Thorough drying ensures crispy skin.)
3. Arrange wings in a single layer on the prepared rack, leaving space between each. Bake for 45 minutes, flipping halfway, until golden and crispy.
4. While wings bake, make the glaze. In a small saucepan over medium heat, combine honey, minced garlic, soy sauce, rice vinegar, sriracha, and sesame oil. Bring to a simmer, then reduce heat and cook for 5–7 minutes, stirring occasionally, until slightly thickened. Remove from heat and stir in butter until melted. (Tip: Avoid boiling honey vigorously to prevent graininess.)
5. Once wings are baked, transfer them to a large bowl. Pour warm glaze over wings and toss gently to coat. (Tip: Toss immediately while wings are hot for best glaze adhesion.)
6. Return glazed wings to the clean wire rack and bake for another 5 minutes to set the glaze. For extra char, broil for 1–2 minutes.
7. Remove from oven and let rest 2 minutes. Sprinkle with sesame seeds and sliced green onions if desired.

The resulting wings are a perfect harmony of sticky-sweet and savory umami, with a crackling exterior that yields to tender, juicy meat. Serve them as a show-stopping appetizer or pair with steamed rice and a crisp slaw for an unforgettable weeknight meal.

Red-Braised Duck

Rich and deeply savory, red-braised duck exemplifies the art of slow braising, where a simple combination of soy, aromatics, and a touch of sweetness yields a glossy, mahogany-hued masterpiece. The meat becomes fall-apart tender, while the sauce reduces to a velvety glaze that coats every bite.

Serving: 4 | Prep Time: 20 minutes | Cooking Time: 1 minutes

Ingredients

For the Duck

• 1 whole duck (about 4-5 lbs), cut into 8 pieces (or 4 leg quarters)
• 2 tablespoons vegetable oil (or any neutral oil)
• Kosher salt and freshly ground white pepper, to season

For the Braising Liquid

• 6 scallions, white and green parts separated, whites halved
• 1 (2-inch) piece fresh ginger, sliced into 1/4-inch rounds
• 4 whole star anise
• 2 cinnamon sticks (each about 3 inches)
• 1/2 cup Shaoxing wine (or dry sherry, or dry white wine)
• 1/4 cup light soy sauce (or regular soy sauce)
• 2 tablespoons dark soy sauce (for color; optional but recommended)
• 2 tablespoons brown sugar (or rock sugar, crushed)
• 3 cups water (or unsalted chicken broth)

Instructions

1. Pat the duck pieces dry thoroughly with paper towels. Season all over with salt and white pepper.
2. Heat a large, heavy-bottomed pot or Dutch oven over medium-high heat. Add the vegetable oil and swirl to coat.
3. Working in batches to avoid crowding, add duck pieces skin-side down. Cook undisturbed until deep golden brown, about 5-7 minutes. Flip and brown the other side for 2-3 minutes. Transfer to a plate. (Tip: proper browning builds flavor; don't rush this step.)
4. Pour off all but 1 tablespoon of fat from the pot. Reduce heat to medium. Add scallion whites, ginger, star anise, and cinnamon sticks. Cook, stirring, until fragrant, about 1 minute.
5. Add the Shaoxing wine and scrape up any browned bits from the bottom. Let the wine reduce slightly, about 30 seconds.
6. Stir in light soy sauce, dark soy sauce, brown sugar, and water (or broth). Bring to a boil.
7. Return the duck pieces to the pot, arranging them in a single layer (they should be mostly submerged; add a bit more water if needed). Reduce heat to low, cover partially with a lid, and simmer gently for 1 hour. (Tip: a gentle simmer, not a rolling boil, keeps the meat tender.)
8. After 1 hour, uncover and increase heat to medium-high. Simmer until the sauce is reduced by about half and slightly syrupy, and the duck is very tender (a knife should slide in easily), about 20-30 minutes more. (Tip: skim any excess fat from the surface with a spoon for a cleaner sauce.)
9. Taste the sauce and adjust seasoning if needed—it should be savory with a hint of sweetness. If it's too salty, add a splash of water. (Tip: the sauce will concentrate further; keep it slightly looser than desired.)
10. Remove from heat. Transfer duck to a serving platter, spoon the sauce and aromatics over the top. Garnish with reserved scallion greens, thinly sliced.

Pull the meat effortlessly from the bone—it should be fork-tender and bathed in a sticky, savory sauce. Pair with steamed jasmine rice and blanched bok choy for a complete meal that feels both comforting and refined. A final dusting of chopped scallions adds a fresh, oniony pop against the rich glaze.

Crispy Pan-Fried Rice Cakes

Crispy, golden, and irresistibly crunchy—these pan-fried rice cakes transform humble leftover rice into a stunning side or snack.

Serving: 4 | Prep Time: 10 minutes | Cooking Time: 12 minutes

Ingredients

For the Rice Cakes

• 3 cups cooked leftover rice (cold, day-old works best)
• 2 large eggs, lightly beaten
• 3 scallions, thinly sliced
• 1 tablespoon soy sauce
• 1 teaspoon sesame oil
• 1/2 teaspoon kosher salt, plus more to taste
• 1/4 teaspoon black pepper, freshly ground

For Coating and Frying

• 1/2 cup panko breadcrumbs (or regular breadcrumbs)
• 1/4 cup vegetable oil (or any neutral oil with high smoke point)

Instructions

1. In a large bowl, combine the cold leftover rice, beaten eggs, sliced scallions, soy sauce, sesame oil, salt, and black pepper. Mix thoroughly until the rice is evenly coated and the mixture holds together when pressed.
2. Using your hands, shape the rice mixture into 8 patties, each about 3 inches wide and 1/2 inch thick. Press firmly so they stay intact during frying.
3. Place the panko breadcrumbs on a shallow plate. Dredge each patty in the panko, pressing gently to adhere on both sides. Set aside.
4. Heat the vegetable oil in a large nonstick skillet over medium-high heat until shimmering (about 350°F if using an instant-read thermometer). The oil should ripple when the pan is tilted.
5. Carefully place 4 patties into the hot oil without crowding. Cook until the bottoms are deep golden brown and crisp, about 3–4 minutes. Flip gently using a thin spatula and cook the second side until golden, another 3–4 minutes. Adjust heat if browning too quickly.
6. Transfer the cooked rice cakes to a paper towel-lined plate to drain excess oil. Repeat with remaining patties. Serve immediately while hot and crispy.

Serve these golden cakes with a drizzle of sriracha mayo or a sprinkle of furikake for an extra pop of flavor. Their crispy exterior gives way to a tender, savory interior that's simply addictive.

Lotus Root and Pork Soup

You might think of lotus root as a decorative ingredient, but its crunchy texture and subtle sweetness make it a star in this nourishing soup.

Serving: 6 | Prep Time: 20 minutes | Cooking Time: 120 minutes

Ingredients

• 1 lb pork spare ribs or pork neck bones, cut into 2-inch pieces
• 1 large lotus root (about 1 lb), peeled and sliced into 1/4-inch rounds
• 8 cups water
• 3 slices fresh ginger (about 1/4 inch thick)
• 2 dried red dates (jujube), pitted and halved (optional for sweetness, but adds depth)
• 1 tsp sea salt, plus more to taste
• 1/2 tsp white pepper powder (or to taste)
• 1 tbsp goji berries (optional, for a burst of color and nutrition)
• 1 scallion, cut into 2-inch pieces (for garnish)

Instructions

1. Rinse the pork ribs under cold water, then blanch in boiling water for 3 minutes to remove impurities. Drain and rinse again.
2. Peel the lotus root and slice into uniform 1/4-inch rounds. Soak in a bowl of water with a splash of vinegar to prevent discoloration for 10 minutes, then drain.
3. In a large soup pot, combine the blanched pork, sliced lotus root, ginger slices, dried red dates, and 8 cups of water. Bring to a boil over high heat.
4. Once boiling, reduce the heat to low, skim off any foam that rises to the surface, and cover the pot. Simmer gently for 1.5 to 2 hours, until the pork is tender and the lotus root is soft but still retains a slight crunch.
5. Tip: For a clearer broth, keep the lid slightly ajar during simmering and maintain a gentle bubble rather than a rolling boil.
6. After simmering, remove from heat. Season with sea salt and white pepper powder to your preference. If using, stir in goji berries and let them steep for 5 minutes.
7. Tip: Goji berries add a mild sweetness and vibrant color, but avoid overcooking them to keep their shape and nutrients.
8. Ladle the soup into bowls, garnish with scallion pieces, and serve hot. Tip: For extra richness, you can add a drizzle of sesame oil just before serving.

Keen to try a twist? Replace the dried red dates with a few dried shiitake mushrooms for an earthy umami note. The broth also freezes beautifully, so make a double batch for instant comfort on chilly evenings.

Spicy Sichuan Shrimp

Piquant and perfumed with the numbing heat of Sichuan peppercorns, this Spicy Sichuan Shrimp is a bold yet elegant stir-fry that brings the fiery flavors of Chengdu to your dinner table. The key lies in the balance of aromatic spices and the quick, high-heat cooking that locks in the shrimp’s natural sweetness.

Serving: 4 | Prep Time: 15 minutes | Cooking Time: 8 minutes

Ingredients

Shrimp and Marinade

• 1 lb large shrimp, peeled and deveined
• 1 tablespoon cornstarch
• 1/4 teaspoon salt
• 2 tablespoons peanut or vegetable oil, for frying

Sauce and Aromatics

• 2 tablespoons soy sauce
• 1 tablespoon sugar
• 1 teaspoon sesame oil
• 1/4 cup low-sodium chicken broth (or water)
• 10-15 dried red chilies, stems removed (adjust to heat preference)
• 1 teaspoon Sichuan peppercorns, lightly crushed
• 4 cloves garlic, minced
• 1 tablespoon fresh ginger, minced
• 3 scallions, sliced into 1-inch pieces

Instructions

1. Pat the shrimp dry with paper towels, then toss with cornstarch and salt until evenly coated. This light coating helps create a crisp exterior. Set aside.
2. In a small bowl, stir together soy sauce, sugar, sesame oil, and chicken broth until sugar dissolves. Set the sauce mixture aside.
3. Heat a wok or large skillet over high heat until a drop of water sizzles instantly. Add the peanut oil and swirl to coat.
4. Carefully add the shrimp in a single layer (do not overcrowd; work in batches if needed). Sear undisturbed for 1-2 minutes until golden and pink on the bottom. Flip and cook another 1 minute. Transfer shrimp to a plate.
5. Reduce heat to medium-high. If the wok looks dry, add a drizzle more oil. Add the dried chilies and Sichuan peppercorns, stirring constantly for about 30 seconds until fragrant and the chilies darken slightly.
6. Add the minced garlic and ginger; stir-fry for 15 seconds until aromatic.
7. Return the shrimp to the wok, pour in the sauce mixture, and toss everything together. Cook for 30 seconds, stirring, until the sauce thickens slightly and coats the shrimp.
8. Add the sliced scallions, give a final toss, then remove from heat immediately to prevent overcooking.

The result is a dish that dances on the palate—the tingling sensation of Sichuan peppercorns, the heat of dried chilies, and the succulence of perfectly cooked shrimp. Serve over steamed jasmine rice to absorb the luscious sauce, or alongside sautéed greens for a complete meal that’s both sophisticated and satisfying.

Steamed Egg Custard

Beneath its unassuming surface lies a custard so silky it practically melts on the tongue—this Chinese-inspired steamed egg custard is the ultimate blank canvas for savory or sweet toppings.

Serving: 4 | Prep Time: 10 minutes | Cooking Time: 12 minutes

Ingredients

• 3 large eggs (room temperature for smoothest texture)
• 1½ cups chicken broth or water (warm, not hot, to avoid scrambling eggs)
• ½ teaspoon salt (fine sea salt recommended)
• 2 scallions, thinly sliced (for garnish)
• 1 teaspoon soy sauce (or tamari for gluten-free)
• ½ teaspoon toasted sesame oil (for finishing drizzle)

Instructions

1. In a medium bowl, gently whisk the eggs until just combined—avoid creating too many bubbles.
2. Gradually pour in the warm broth while whisking continuously, then add the salt and whisk until fully incorporated.
3. Strain the mixture through a fine-mesh sieve into a heatproof bowl or four small ramekins to remove any bubbles or egg solids, ensuring a silky texture.
4. Cover the bowl tightly with plastic wrap (or a lid) to prevent condensation from dripping onto the custard. Place in a steamer basket over simmering water—keep the heat on low, never boiling.
5. Steam for 10 to 12 minutes, or until the center of the custard jiggles gently like Jell-O when the bowl is tapped. Do not overcook.
6. Turn off the heat and let the custard rest, covered, for 2 minutes to finish setting gently.
7. Carefully remove the wrap, garnish with sliced scallions, then drizzle soy sauce and sesame oil over the top.

Kissed with a drizzle of soy and sesame, each spoonful reveals a quiveringly tender texture that feels both comforting and refined. For a sweet variation, skip the savory toppings and finish with a light syrup of rock sugar and goji berries.

Coconut Sticky Rice with Mango

Heralding the arrival of mango season, this Thai-inspired dessert of coconut sticky rice offers a luscious balance of creamy sweetness and tropical fruit. Perfect for a warm-weather treat, it comes together with minimal effort.

Serving: 4 | Prep Time: 15 minutes | Cooking Time: 25 minutes

Ingredients

• 1 cup glutinous rice (also called sticky rice), soaked overnight or at least 4 hours
• 1 can (13.5 oz) full-fat coconut milk (reserve 2 tablespoons for drizzling)
• 1/2 cup granulated sugar
• 1/2 teaspoon salt
• 2 ripe mangoes (preferably Ataulfo or Champagne mangoes), peeled and sliced

Instructions

1. Rinse the glutinous rice in cold water until the water runs clear, then soak in enough water to cover by 2 inches for at least 4 hours or overnight. Tip: Overnight soaking ensures even cooking and prevents hard centers.
2. Drain the rice well and transfer to a steamer basket lined with cheesecloth. Steam over boiling water, covered, for 20–25 minutes until the grains are tender and translucent. Tip: Resist the urge to lift the lid frequently, as that lets steam escape and lengthens cooking time.
3. While the rice steams, combine the coconut milk (except the reserved 2 tablespoons), sugar, and salt in a small saucepan. Warm over medium heat, stirring, until the sugar dissolves completely. Do not let it boil. Tip: Use full-fat coconut milk for the richest flavor and creamiest texture.
4. Once the rice is cooked, transfer it to a bowl and immediately pour the warm coconut mixture over it. Gently fold the rice with a spatula to coat evenly, then cover the bowl with plastic wrap or a lid and let it rest for 15 minutes to fully absorb the liquid.
5. To serve, divide the sticky rice among plates and arrange mango slices alongside. Drizzle the reserved coconut milk over the top and, if desired, sprinkle with a tiny pinch of flaky sea salt to enhance the sweetness.

Fluffy and fragrant, each bite of this coconut sticky rice delivers a creamy sweetness that pairs beautifully with the bright, juicy mango. For an extra touch, garnish with toasted sesame seeds or a drizzle of coconut cream—a simple yet stunning finale to any meal.

Chive and Egg Pancakes

Fluffy and fragrant, these chive and egg pancakes are a celebration of simplicity—crisp-edged, tender within, and punctuated with the mild bite of fresh chives. A beloved staple in Chinese home kitchens, they come together in minutes, offering a delicate balance of savory comfort and garden-fresh flavor.

Serving: 4 | Prep Time: 10 minutes | Cooking Time: 8 minutes

Ingredients

• 1 cup all-purpose flour, sifted for a lighter texture
• 3/4 cup water, at room temperature
• 2 large eggs, beaten
• 1/2 cup fresh chives, finely snipped (about 1 bunch)
• 1/2 teaspoon kosher salt, or to taste
• 1/4 teaspoon white pepper, for subtle warmth
• 2 tablespoons vegetable oil, plus more for cooking

Instructions

1. In a large bowl, whisk together the sifted flour, water, eggs, salt, and white pepper until smooth and lump-free. Let the batter rest for 5 minutes—this allows the gluten to relax for a more tender pancake.
2. Stir in the snipped chives until evenly distributed. The batter should be thin enough to pour easily; if too thick, add a teaspoon of water.
3. Heat a 10-inch non-stick skillet over medium heat and add 1 teaspoon of vegetable oil, swirling to coat the surface. For even cooking, keep the heat steady—not too high or the pancakes will brown too quickly.
4. Pour about 1/4 cup of batter into the skillet, tilting the pan to spread it into a thin, even round. Cook until the edges look set and bubbles appear on the surface, about 1–2 minutes.
5. Flip the pancake carefully with a spatula and cook the other side until golden brown, another 1 minute. Transfer to a plate and repeat with the remaining batter, adding oil as needed.
6. Stack the pancakes loosely to keep them warm; avoid covering tightly or they will steam and lose their crispness.

Gilded with golden patches and speckled with vivid green chives, each pancake offers a satisfying contrast—crisp exterior, soft interior, and a delicate onion-like savor. Serve them alongside a simple dip of soy sauce and rice vinegar, or roll them up with a sliver of cucumber for a refreshing crunch.

Conclusion

A roundup of festive Chinese New Year recipes perfect for your holiday table. Try them, share your favorites in the comments, and pin this collection on Pinterest for later. Happy cooking!

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