This January 22, the Chinese New Year will begin with the sign of the rabbit. This holiday season offers an opportunity to discover the specialties of New Year’s Eve. To celebrate the occasion, you can get your hands dirty or serve small exotic dishes. Handbook:
One of the common points between the French and the Chinese. Passion for cooking. In China, meeting around the table is actually one of the key joyous rituals, especially during the Lunar New Year. In 2023, this event, which marks the Year of the Rabbit, preceded by the Year of the Tiger, falls on January 22. Celebrations are open in China for 15 days. It’s a festive season, during which we go home, find our loved ones and start cooking together. Lunch and dinner, we share a feast of homemade food.
Ravioli are the stars, with pork, of course, a very popular meat in the country, but also with beef, chicken or even vegetarian. Recipes vary by region and family. One of the local legends says that the more dumplings a person eats during the New Year celebrations, the more his income will increase in the new year.
Lucky dishes
Fish, often steamed in flavorful sauces, especially with soy or ginger, is also plentiful. There are also spring rolls on the menu. They bring good luck, and their shape, which creates an ingot, rhymes with wishes for prosperity.
Another must-have is noodles, the length of which symbolizes longevity. Many other specialties complement the feasts, such as great classics like lacquered duck. Desserts are also included. Niangao, glutinous rice cakes flavored with sugar, chestnuts, gingjup (a type of Chinese date) and lotus leaves are a must. Eating it at New Year’s is said to “grow year by year”.
A delicious sweet, tangyuan also round out these feasts. These are large pearls made of rice flour, garnished with a kind of ganache, served among the greediest, in syrup. Joy that marks the “joyful reunion.” It’s mouth-watering and makes you want to spend New Years at home. There is a Bible to reveal the secrets of the production of these professions. Bao family, Chinese cuisine between tradition and modernity By Celine Chung (Hachette Cuisine editions, 256 pages, €35), founder of the Bao Family, i.e. four Parisian restaurants, ambassadors of authentic Chinese cuisine.
In delivery
Another option to enjoy at home, which is simpler, is by serving these dishes in restaurants that champion Chinese gastronomy in France. There is no shortage of addresses offering this type of service. In Paris, for example, Madame Ly’s lacquered duck is a true benchmark. The noodles at Le P’tit resto are pure wonders. We’ll also be devouring steamed shrimp ravioli from Maison Wok in Neilly-sur-Seine. For Lyoners, head to Lady Bao who, in addition to her baos or steamed buns, offers jiaozis, a variation on the famous Chinese ravioli… And these are just a few examples. Because there are many excellent representatives of quality Chinese gastronomy throughout France, allowing you to discover the best of this very diverse and often unknown cuisine at home.
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Source: Le Figaro
