18 Delicious Chinese New Year Recipes Traditional

Yearning to bring the vibrant flavors of Chinese New Year into your kitchen? You’re in luck! Our roundup of 18 traditional recipes is your ticket to celebrating with authentic, mouthwatering dishes. From savory dumplings to sweet nian gao, each recipe is a step toward a festive feast. Let’s dive into these culinary treasures that promise to make your celebration unforgettable. Ready to cook up some luck and prosperity?

Spring Rolls

Perhaps there’s no better way to welcome the gentle embrace of spring than with the delicate crunch of a homemade spring roll, a dish that carries the whispers of renewal in every bite.

Ingredients

• 1 package spring roll wrappers
• 2 cups shredded cabbage
• 1 cup shredded carrots
• 1 cup bean sprouts
• 1/2 cup chopped green onions
• 2 tbsp soy sauce
• 1 tbsp sesame oil
• 1 tsp grated ginger
• 1 clove garlic, minced
• 1 cup cooked shrimp, chopped
• 1 egg, beaten
• 2 cups vegetable oil for frying

Instructions

1. In a large bowl, combine 2 cups shredded cabbage, 1 cup shredded carrots, 1 cup bean sprouts, 1/2 cup chopped green onions, 2 tbsp soy sauce, 1 tbsp sesame oil, 1 tsp grated ginger, and 1 clove minced garlic. Mix well to ensure even distribution of flavors.
2. Lay a spring roll wrapper on a clean surface. Place 2 tbsp of the vegetable mixture and 1 tbsp chopped shrimp near the bottom edge of the wrapper.
3. Fold the bottom edge over the filling, then fold in the sides. Roll tightly towards the top edge, sealing the end with a brush of beaten egg.
4. Heat 2 cups vegetable oil in a deep fryer or large pot to 350°F. Fry the spring rolls in batches, turning occasionally, until golden brown, about 3-4 minutes.
5. Remove with a slotted spoon and drain on paper towels. Tip: Ensure the oil is at the correct temperature to avoid soggy spring rolls.
6. Serve immediately for the best texture. Tip: Accompany with a dipping sauce of your choice for added flavor.

Crisp on the outside with a vibrant, juicy filling, these spring rolls are a celebration of textures and flavors. Consider serving them on a platter with a variety of dipping sauces to let each guest customize their bite.

Dumplings

Beneath the soft glow of the kitchen light, dumplings emerge as tiny parcels of comfort, each fold a testament to the quiet joy of homemade meals. They whisper stories of tradition and the simple pleasure of sharing, a humble dish that carries the warmth of countless kitchens.

Ingredients

• 2 cups all-purpose flour
• 1/2 cup water
• 1 tsp salt
• 1 lb ground pork
• 2 tbsp soy sauce
• 1 tbsp sesame oil
• 1/2 cup finely chopped green onions
• 1 tsp grated ginger

Instructions

1. In a large bowl, combine 2 cups all-purpose flour and 1/2 cup water, kneading until a smooth dough forms. Cover with a damp cloth and let rest for 30 minutes.
2. While the dough rests, mix 1 lb ground pork, 2 tbsp soy sauce, 1 tbsp sesame oil, 1/2 cup finely chopped green onions, and 1 tsp grated ginger in a bowl until well combined.
3. Roll the dough into a long rope and cut into 24 equal pieces. Flatten each piece into a thin circle with a rolling pin, keeping the edges thinner than the center.
4. Place a spoonful of the pork mixture in the center of each dough circle. Fold the dough over the filling, pressing the edges to seal tightly.
5. Bring a large pot of water to a boil. Add dumplings in batches, cooking for 6-8 minutes or until they float to the surface and the filling is cooked through.
6. Remove dumplings with a slotted spoon and serve hot. Tip: For a crispy bottom, pan-fry the boiled dumplings in a bit of oil until golden.

Golden and glistening, these dumplings offer a delightful contrast between the tender wrapper and the savory, juicy filling. Serve them with a side of chili oil for a spicy kick, or enjoy them as they are, a perfect bite of comfort.

Sweet and Sour Pork

Sometimes, the most comforting meals are those that balance flavors so perfectly, they remind you of home. Sweet and Sour Pork, with its vibrant colors and harmonious taste, is one such dish that brings a little joy to the dinner table.

Ingredients

• 1 lb pork shoulder, cut into 1-inch cubes
• 1/2 cup cornstarch
• 1/4 cup vegetable oil
• 1 bell pepper, cut into 1-inch pieces
• 1 onion, cut into 1-inch pieces
• 1/2 cup pineapple chunks
• 1/4 cup ketchup
• 1/4 cup rice vinegar
• 1/4 cup brown sugar
• 1 tbsp soy sauce
• 1/2 cup water
• 1 tsp garlic, minced
• 1 tsp ginger, minced

Instructions

1. In a large bowl, coat the pork cubes evenly with cornstarch, shaking off any excess.
2. Heat the vegetable oil in a large skillet over medium-high heat until it shimmers, about 2 minutes.
3. Add the pork to the skillet in a single layer, ensuring not to overcrowd the pan. Cook until golden brown on all sides, about 3-4 minutes per side. Tip: Work in batches if necessary to avoid steaming the pork.
4. Remove the pork from the skillet and set aside on a paper towel-lined plate to drain.
5. In the same skillet, add the bell pepper and onion. Stir-fry for 2 minutes until slightly softened.
6. Add the pineapple chunks, ketchup, rice vinegar, brown sugar, soy sauce, water, garlic, and ginger to the skillet. Stir to combine.
7. Bring the mixture to a simmer over medium heat, then reduce to low and cook for 5 minutes, stirring occasionally. Tip: The sauce should thicken slightly but still be pourable.
8. Return the pork to the skillet, stirring to coat evenly with the sauce. Cook for an additional 2 minutes to heat through. Tip: For extra crispiness, you can briefly broil the pork on a baking sheet before adding it back to the sauce.

Just like that, you have a dish where the pork is tender inside, crispy outside, and enveloped in a sauce that’s the perfect blend of sweet and tangy. Serve it over steamed rice or with a side of stir-fried vegetables for a complete meal that’s as pleasing to the eye as it is to the palate.

Peking Duck

On a quiet evening, the rich aroma of Peking Duck fills the kitchen, a dish that carries the essence of tradition and the warmth of shared meals. Its crispy skin and tender meat tell a story of patience and precision, inviting you to savor each bite slowly.

Ingredients

• 1 whole duck (5-6 lbs)
• 1/2 cup honey
• 2 tbsp soy sauce
• 1 tbsp Chinese five-spice powder
• 1/2 cup hoisin sauce
• 12 thin pancakes
• 1 cucumber, julienned
• 4 green onions, julienned

Instructions

1. Rinse the duck under cold water and pat dry thoroughly with paper towels.
2. In a small bowl, mix honey, soy sauce, and Chinese five-spice powder to create a glaze.
3. Brush the duck inside and out with the glaze, ensuring even coverage.
4. Place the duck on a rack in a roasting pan and let it air-dry in the refrigerator for 12 hours, uncovered, to crisp the skin.
5. Preheat the oven to 350°F and roast the duck for 2 hours, basting with the glaze every 30 minutes.
6. Increase the oven temperature to 400°F and roast for another 15 minutes to further crisp the skin.
7. Remove the duck from the oven and let it rest for 10 minutes before carving.
8. Serve the carved duck with hoisin sauce, pancakes, cucumber, and green onions.

Unwrap the pancakes gently, layering them with slices of duck, a smear of hoisin sauce, and crisp vegetables for a bite that’s both rich and refreshing. The contrast of textures and flavors makes each mouthful a delightful experience, perfect for a leisurely dinner under the soft glow of candlelight.

Longevity Noodles

Many evenings, when the light fades just so, I find myself drawn to the kitchen, eager to weave together flavors that tell a story. Longevity Noodles, with their silky strands and vibrant accompaniments, offer a canvas for such tales, blending tradition with the personal touch of home cooking.

Ingredients

• 8 oz long wheat noodles
• 2 tbsp sesame oil
• 1 tbsp vegetable oil
• 2 cloves garlic, minced
• 1 inch ginger, grated
• 2 cups bok choy, chopped
• 1 cup carrots, julienned
• 1/2 cup green onions, sliced
• 2 tbsp soy sauce
• 1 tbsp rice vinegar
• 1 tsp sugar
• 1/2 tsp red pepper flakes

Instructions

1. Bring a large pot of water to a boil over high heat. Add the noodles and cook for 8-10 minutes, or until al dente. Tip: Stir occasionally to prevent sticking.
2. Drain the noodles and rinse under cold water. Toss with 1 tbsp sesame oil to prevent clumping. Set aside.
3. Heat vegetable oil in a large skillet over medium heat. Add garlic and ginger, sautéing for 30 seconds until fragrant. Tip: Avoid browning to keep flavors fresh.
4. Add bok choy and carrots to the skillet. Cook for 3-4 minutes, stirring frequently, until vegetables are tender-crisp.
5. In a small bowl, whisk together soy sauce, rice vinegar, sugar, and red pepper flakes. Pour over the vegetables, stirring to coat evenly.
6. Add the noodles to the skillet, tossing gently with the vegetables and sauce. Cook for 2 minutes, or until everything is heated through. Tip: Use tongs for easy mixing.
7. Remove from heat. Drizzle with remaining 1 tbsp sesame oil and garnish with green onions.

Rich in texture and flavor, these noodles carry the slight crunch of vegetables against their smooth backdrop, a dance of contrasts. Serve them in a deep bowl, perhaps with a sprinkle of sesame seeds, to turn a simple meal into a moment of reflection.

Fish in Soy Sauce

Sometimes, the simplest dishes carry the most profound flavors, like this Fish in Soy Sauce, a humble yet deeply satisfying meal that whispers of home and comfort. It’s a dish that doesn’t rush, inviting you to slow down and savor each step, each ingredient, as they come together in harmony.

Ingredients

– 1 lb white fish fillets
– 1/4 cup soy sauce
– 2 tbsp brown sugar
– 1 tbsp vegetable oil
– 2 cloves garlic, minced
– 1/2 cup water
– 1/4 tsp black pepper

Instructions

1. Pat the fish fillets dry with paper towels to ensure a good sear.
2. Heat the vegetable oil in a large skillet over medium-high heat until shimmering.
3. Add the fish fillets to the skillet, cooking for 3-4 minutes on each side until golden brown. Tip: Avoid moving the fish too much to get a perfect crust.
4. Remove the fish from the skillet and set aside on a plate.
5. In the same skillet, add the minced garlic, sautéing for about 30 seconds until fragrant. Tip: Lower the heat if the garlic starts to brown too quickly.
6. Stir in the soy sauce, brown sugar, water, and black pepper, bringing the mixture to a simmer.
7. Return the fish fillets to the skillet, spooning the sauce over them. Simmer for 5 minutes, allowing the fish to absorb the flavors. Tip: Cover the skillet to keep the fish moist.
8. Serve the fish hot, drizzled with the remaining sauce from the skillet. A perfect balance of savory and slightly sweet, the fish is tender and flaky, ideal over a bed of steamed rice or alongside crisp vegetables for a contrast in textures.

Sticky Rice Cake

Moments like these, when the kitchen is quiet and the world outside seems to pause, are perfect for making something as comforting and humble as sticky rice cake. It’s a dish that carries the warmth of tradition and the simplicity of home cooking, inviting you to slow down and savor each step.

Ingredients

• 2 cups glutinous rice
• 1 cup coconut milk
• 1/2 cup sugar
• 1/4 tsp salt
• 1 tbsp sesame seeds
• 1 tbsp vegetable oil

Instructions

1. Rinse the glutinous rice under cold water until the water runs clear, then soak it in water for at least 4 hours or overnight for best results.
2. Drain the rice thoroughly and place it in a steamer lined with cheesecloth. Steam over boiling water for 25 minutes, or until the rice is tender and translucent.
3. While the rice is steaming, combine the coconut milk, sugar, and salt in a small saucepan. Heat over low heat, stirring constantly, until the sugar is completely dissolved. Do not let it boil.
4. Once the rice is cooked, transfer it to a large bowl and gradually mix in the warm coconut milk mixture, folding gently to ensure even distribution without mashing the rice.
5. Lightly oil a square baking dish with vegetable oil and press the sticky rice mixture into it evenly. Sprinkle sesame seeds on top and press them lightly into the surface.
6. Let the rice cake cool to room temperature, then cover and refrigerate for at least 2 hours to set before cutting into squares.

Cool and slightly firm to the touch, the sticky rice cake offers a delightful contrast between the creamy interior and the nutty crunch of sesame seeds. Serve it chilled with a drizzle of honey or alongside fresh fruit for a refreshing twist.

Eight Treasure Rice

Whispering the stories of ancient traditions into modern kitchens, Eight Treasure Rice stands as a testament to the beauty of simplicity and the richness of heritage. This dish, with its harmonious blend of textures and flavors, invites you to pause and savor each bite, much like a quiet moment of reflection.

Ingredients

• 1 cup glutinous rice
• 1/2 cup red bean paste
• 1/4 cup dried lotus seeds
• 1/4 cup dried longan
• 1/4 cup dried red dates
• 1/4 cup dried goji berries
• 1/4 cup raisins
• 1/4 cup almonds
• 1 tbsp sugar
• 1 tbsp vegetable oil

Instructions

1. Rinse the glutinous rice under cold water until the water runs clear, then soak it in water for 4 hours.
2. Drain the rice and place it in a steamer lined with cheesecloth. Steam over boiling water for 30 minutes.
3. While the rice is steaming, soak the dried lotus seeds, longan, red dates, goji berries, and raisins in warm water for 20 minutes, then drain.
4. Heat the vegetable oil in a pan over medium heat, add the almonds, and toast for 2 minutes until golden. Remove and set aside.
5. In the same pan, add the soaked dried fruits and sugar, stir gently for 3 minutes until the sugar dissolves and the fruits are well-coated.
6. Layer half of the steamed rice in a bowl, spread the red bean paste evenly over the rice, then top with the fruit mixture and the remaining rice.
7. Cover the bowl with a plate and steam for another 20 minutes to meld the flavors together.
8. Invert the bowl onto a serving plate to reveal the layered treasures, garnish with the toasted almonds.

As you slice into the Eight Treasure Rice, the sticky sweetness of the rice contrasts beautifully with the chewy dried fruits and the crunch of almonds. Serve it warm to appreciate the full spectrum of textures, or chill it for a refreshing summer dessert that carries the whispers of tradition in every spoonful.

Turnip Cake

Zenfully, the turnip cake, a humble yet intricate dish, carries the whispers of tradition and the warmth of home cooking. Its layers of flavor and texture tell a story of patience and care, inviting you to slow down and savor each bite.

Ingredients

• 2 cups grated daikon radish
• 1 cup rice flour
• 2 tbsp cornstarch
• 1 cup water
• 2 tbsp vegetable oil
• 1 tsp salt
• 1/2 tsp white pepper
• 2 dried shiitake mushrooms, soaked and diced
• 1 Chinese sausage, diced
• 2 tbsp dried shrimp, soaked

Instructions

1. In a large bowl, mix 2 cups grated daikon radish with 1 tsp salt and let sit for 10 minutes to draw out moisture. Squeeze out excess water gently.
2. Combine 1 cup rice flour, 2 tbsp cornstarch, and 1/2 tsp white pepper in a separate bowl. Gradually add 1 cup water, stirring to avoid lumps.
3. Heat 2 tbsp vegetable oil in a pan over medium heat. Add 1 Chinese sausage, diced, and cook until slightly crispy, about 3 minutes.
4. Add 2 dried shiitake mushrooms, diced, and 2 tbsp dried shrimp to the pan. Cook for another 2 minutes until fragrant.
5. Mix the cooked ingredients with the daikon radish, then fold into the flour mixture until well combined.
6. Pour the batter into a greased 8-inch round pan. Smooth the top with a spatula.
7. Steam over high heat for 50 minutes, or until a toothpick inserted comes out clean. Tip: Ensure the water is boiling before placing the pan in the steamer to cook evenly.
8. Let the cake cool completely before slicing. Tip: Cooling firms up the cake, making it easier to slice cleanly.
9. Pan-fry slices in a little oil over medium heat until golden brown on both sides, about 3 minutes per side. Tip: For extra crispiness, press down lightly with a spatula while frying.

Perfectly golden and crisp on the outside, the turnip cake reveals a soft, savory interior with bursts of umami from the shrimp and sausage. Serve it with a drizzle of hoisin sauce or a side of pickled vegetables for a contrast in flavors.

Steamed Whole Fish

Gently, the steam rises, enveloping the fish in a tender embrace, a simple yet profound way to honor the ocean’s bounty. This method, steeped in tradition, coaxes out the delicate flavors, making each bite a whisper of the sea.

Ingredients

• 1 whole fish (about 2 lbs), cleaned and scaled
• 2 tbsp soy sauce
• 1 tbsp sesame oil
• 3 slices ginger, julienned
• 2 green onions, sliced
• 1 cup water

Instructions

1. Rinse the whole fish under cold water and pat dry with paper towels.
2. Make three diagonal cuts on each side of the fish to allow even cooking.
3. Place the fish on a heatproof plate that fits inside your steamer.
4. Drizzle soy sauce and sesame oil over the fish, ensuring it coats evenly.
5. Scatter julienned ginger and sliced green onions on top of the fish.
6. Pour water into the steamer pot and bring to a boil over high heat.
7. Once boiling, place the plate with the fish into the steamer, cover, and reduce heat to medium.
8. Steam for 12-15 minutes, or until the fish’s eyes turn white and the flesh flakes easily with a fork.
9. Carefully remove the plate from the steamer, avoiding the hot steam.

Off the heat, the fish sits, its skin glistening, a testament to the gentle power of steam. The flesh, tender and moist, carries the subtle hints of ginger and green onion, a harmony of flavors best enjoyed with a side of steamed rice, letting the simplicity shine.

Red Cooked Pork

Beneath the quiet hum of the kitchen, the rich aroma of Red Cooked Pork begins to weave its story, a tender narrative of tradition and comfort that simmers slowly to perfection.

Ingredients

• 2 lbs pork belly
• 3 tbsp soy sauce
• 2 tbsp dark soy sauce
• 1 tbsp sugar
• 2 cups water
• 3 star anise
• 1 cinnamon stick
• 2 slices ginger
• 2 green onions

Instructions

1. Cut the pork belly into 2-inch cubes, ensuring each piece has a good balance of fat and meat.
2. Blanch the pork cubes in boiling water for 5 minutes to remove impurities, then drain and set aside.
3. Heat a large pot over medium heat, add the sugar, and stir constantly until it melts and turns a deep amber color.
4. Quickly add the blanched pork to the pot, stirring to coat each piece evenly with the caramelized sugar.
5. Pour in the soy sauce, dark soy sauce, and water, then add the star anise, cinnamon stick, ginger, and green onions.
6. Bring the mixture to a boil, then reduce the heat to low, cover, and simmer for 1.5 hours, stirring occasionally.
7. After 1.5 hours, remove the lid and increase the heat to medium to reduce the sauce for another 30 minutes, until the pork is glossy and the sauce has thickened.
8. Tip: For an even richer flavor, let the pork sit in the sauce overnight before reheating and serving.
9. Tip: If the sauce reduces too quickly, add a little more water to prevent burning.
10. Tip: Serve with a side of steamed rice to soak up the delicious sauce.

Now, the Red Cooked Pork is a masterpiece of texture, with meat so tender it falls apart at the slightest touch, bathed in a sauce that’s a perfect balance of sweet and savory. Consider garnishing with thinly sliced green onions for a fresh contrast to the deep flavors.

Lion’s Head Meatballs

Sometimes, the most comforting dishes come from the simplest of ingredients, transforming into something unexpectedly profound. Lion’s Head Meatballs, with their tender texture and rich flavor, are a testament to the beauty of traditional cooking.

Ingredients

• 1 lb ground pork
• 1 tbsp soy sauce
• 1 tsp sugar
• 1 egg
• 2 tbsp cornstarch
• 1/2 cup water chestnuts, finely chopped
• 2 green onions, finely chopped
• 1 inch ginger, grated
• 1 tbsp sesame oil
• 4 cups chicken broth
• 1 head napa cabbage, cut into quarters

Instructions

1. In a large bowl, combine 1 lb ground pork, 1 tbsp soy sauce, 1 tsp sugar, 1 egg, 2 tbsp cornstarch, 1/2 cup finely chopped water chestnuts, 2 finely chopped green onions, 1 inch grated ginger, and 1 tbsp sesame oil. Mix until just combined; overmixing can make the meatballs tough.
2. Shape the mixture into 4 large meatballs, each about the size of a tennis ball. Tip: Wet your hands with water to prevent sticking.
3. In a large pot, bring 4 cups chicken broth to a boil over medium-high heat.
4. Gently place the meatballs into the boiling broth. Tip: Use a spoon to lower them in to keep their shape.
5. Add 1 head napa cabbage, cut into quarters, around the meatballs. Reduce heat to low, cover, and simmer for 30 minutes. Tip: The cabbage should be tender but still hold its shape.
6. After 30 minutes, check the meatballs for doneness; they should be firm and cooked through.

These meatballs emerge succulent and flavorful, with the cabbage absorbing the rich broth. Serve them in deep bowls, ladling the broth over the top for a comforting meal that warms from the inside out.

Jiaozi

Beneath the soft glow of the morning light, there’s something deeply comforting about the process of making jiaozi, a dish that carries the warmth of shared kitchens and the quiet joy of creation. It’s a simple pleasure, wrapping delicate dough around a savory filling, each piece a small testament to the art of homemade food.

Ingredients

• 2 cups all-purpose flour
• 1/2 cup water
• 1/2 lb ground pork
• 1 cup finely chopped cabbage
• 2 tbsp soy sauce
• 1 tbsp sesame oil
• 1 tsp grated ginger
• 1/2 tsp salt

Instructions

1. In a large bowl, mix 2 cups all-purpose flour and 1/2 cup water until a dough forms. Knead for 5 minutes until smooth, then cover and let rest for 30 minutes.
2. While the dough rests, combine 1/2 lb ground pork, 1 cup finely chopped cabbage, 2 tbsp soy sauce, 1 tbsp sesame oil, 1 tsp grated ginger, and 1/2 tsp salt in a bowl. Mix well to ensure the filling is evenly seasoned.
3. Divide the dough into small pieces, rolling each into a thin circle about 3 inches in diameter. Tip: Keep unused dough covered to prevent drying.
4. Place a teaspoon of filling in the center of each dough circle. Fold the dough over the filling, pressing the edges to seal. Tip: For a decorative edge, pinch and fold the sealed edge slightly.
5. Bring a large pot of water to a boil. Add the jiaozi in batches, cooking for 3-4 minutes until they float to the surface and the skins are translucent. Tip: Avoid overcrowding the pot to ensure even cooking.
6. Serve the jiaozi hot, with a side of soy sauce for dipping. Kindly note the delicate balance of textures—the tender wrapper giving way to the juicy, flavorful filling. For a creative twist, pan-fry the boiled jiaozi until the bottoms are crispy, offering a delightful contrast.

Tangyuan

Floating in a bowl of warm, sweet broth, these tender orbs of Tangyuan offer a moment of quiet comfort, a gentle reminder of the simple joys found in traditional desserts. Each bite, soft and yielding, carries the subtle sweetness of glutinous rice flour, a texture that’s both familiar and deeply soothing.

Ingredients

– 1 cup glutinous rice flour
– 1/2 cup water
– 1/4 cup sugar
– 2 cups water (for boiling)
– 1 tbsp sesame seeds

Instructions

1. In a mixing bowl, combine 1 cup glutinous rice flour with 1/2 cup water, stirring until a smooth dough forms. Tip: If the dough feels too dry, add water 1 tbsp at a time until it reaches the right consistency.
2. Divide the dough into small, equal portions, rolling each into a ball about 1 inch in diameter. Tip: Keep the unused dough covered with a damp cloth to prevent it from drying out.
3. In a small pan, toast 1 tbsp sesame seeds over medium heat for 2-3 minutes until fragrant, then set aside.
4. Bring 2 cups water to a boil in a pot, then gently add the dough balls. Cook for 5-7 minutes until they float to the surface, indicating they’re done.
5. Remove the Tangyuan with a slotted spoon, draining excess water, then roll them in the toasted sesame seeds. Tip: For an extra layer of flavor, drizzle with a little honey or syrup before serving.

Delightfully chewy with a hint of nuttiness from the sesame seeds, these Tangyuan are perfect on their own or paired with a light, floral tea. For a festive twist, serve them in a ginger-infused syrup, adding warmth and spice to each comforting bite.

Chinese Almond Cookies

Under the soft glow of the kitchen light, there’s something deeply comforting about the process of making Chinese Almond Cookies. It’s a recipe that carries the warmth of tradition and the simplicity of ingredients coming together to create something unexpectedly delightful.

Ingredients

• 1 cup unsalted butter, softened
• 1 cup granulated sugar
• 1 large egg
• 2 1/2 cups all-purpose flour
• 1/2 teaspoon baking soda
• 1/4 teaspoon salt
• 1 teaspoon almond extract
• 1/2 cup sliced almonds
• 1 egg yolk, beaten (for glaze)

Instructions

1. Preheat the oven to 325°F (165°C) and line a baking sheet with parchment paper.
2. In a large bowl, cream together the softened butter and granulated sugar until light and fluffy, about 3 minutes. Tip: Ensure the butter is at room temperature for easier mixing.
3. Beat in the egg and almond extract until well combined.
4. In a separate bowl, whisk together the all-purpose flour, baking soda, and salt.
5. Gradually add the dry ingredients to the wet ingredients, mixing until just combined. Tip: Overmixing can lead to tough cookies, so stop as soon as the flour is incorporated.
6. Roll the dough into 1-inch balls and place them 2 inches apart on the prepared baking sheet.
7. Flatten each ball slightly with the palm of your hand and press a few sliced almonds onto the top of each cookie.
8. Brush the tops of the cookies lightly with the beaten egg yolk. Tip: This will give the cookies a beautiful golden color when baked.
9. Bake for 15-18 minutes, or until the edges are lightly golden.
10. Allow the cookies to cool on the baking sheet for 5 minutes before transferring to a wire rack to cool completely.

Just out of the oven, these cookies have a delicate crispness that gives way to a tender, buttery interior. The almond flavor is subtle yet distinct, making them a perfect companion to a cup of tea or as a sweet ending to a meal. For an extra touch, serve them alongside a scoop of vanilla ice cream, letting the warmth of the cookie slightly melt the ice cream.

New Year Cake

Just as the first light of dawn gently touches the earth, so does the tradition of baking a New Year Cake bring warmth and hope to our tables. This recipe, a tender blend of nostalgia and celebration, invites you to start the year with sweetness and simplicity.

Ingredients

• 2 cups all-purpose flour
• 1 cup granulated sugar
• 1/2 cup unsalted butter, softened
• 3 large eggs
• 1 tsp vanilla extract
• 1/2 cup whole milk
• 1 tbsp baking powder
• 1/4 tsp salt

Instructions

1. Preheat your oven to 350°F (175°C) and grease a 9-inch round cake pan.
2. In a large bowl, cream together the softened butter and granulated sugar until light and fluffy, about 3 minutes.
3. Add the eggs one at a time, beating well after each addition, then stir in the vanilla extract.
4. In a separate bowl, whisk together the all-purpose flour, baking powder, and salt.
5. Alternately add the dry ingredients and the whole milk to the butter mixture, beginning and ending with the dry ingredients, mixing just until combined.
6. Pour the batter into the prepared cake pan and smooth the top with a spatula.
7. Bake for 25-30 minutes, or until a toothpick inserted into the center comes out clean.
8. Allow the cake to cool in the pan for 10 minutes, then transfer to a wire rack to cool completely.

How the cake emerges with a golden crust, yet remains impossibly soft inside, is nothing short of magic. Serve it dusted with powdered sugar or alongside a dollop of whipped cream for a touch of elegance.

Prosperity Toss Salad

Perhaps there’s no better way to welcome a new beginning than with a dish that’s as vibrant and full of promise as the ‘Prosperity Toss Salad’. This recipe is a gentle reminder of the beauty in simplicity, combining fresh ingredients with a light, uplifting dressing.

Ingredients

• 2 cups mixed greens
• 1 cup cherry tomatoes, halved
• 1/2 cup cucumber, diced
• 1/4 cup red onion, thinly sliced
• 1/4 cup feta cheese, crumbled
• 2 tbsp olive oil
• 1 tbsp lemon juice
• 1 tsp honey
• 1/2 tsp salt
• 1/4 tsp black pepper

Instructions

1. In a large bowl, combine the mixed greens, cherry tomatoes, cucumber, and red onion.
2. In a small bowl, whisk together the olive oil, lemon juice, honey, salt, and black pepper until well blended.
3. Drizzle the dressing over the salad and toss gently to coat all the ingredients evenly. Tip: For the best flavor, let the salad sit for 5 minutes before serving to allow the dressing to meld with the greens.
4. Sprinkle the crumbled feta cheese over the top of the salad. Tip: For a creamier texture, you can mix the feta into the salad instead of sprinkling it on top.
5. Serve immediately. Tip: This salad pairs beautifully with grilled chicken or fish for a more substantial meal.

The ‘Prosperity Toss Salad’ offers a delightful crunch from the fresh vegetables, balanced by the creamy feta and the bright, tangy dressing. Consider serving it in a hollowed-out watermelon for a festive summer presentation.

Braised Bamboo Shoots

Sometimes, the most comforting dishes come from the simplest ingredients, quietly simmered to perfection. Braised bamboo shoots, with their tender texture and subtle sweetness, offer a gentle reminder of the beauty in simplicity.

Ingredients

• 2 cups bamboo shoots, sliced
• 1 tbsp vegetable oil
• 2 cloves garlic, minced
• 1 tbsp soy sauce
• 1/2 cup vegetable broth
• 1/2 tsp sugar
• 1/4 tsp salt

Instructions

1. Heat 1 tbsp vegetable oil in a medium skillet over medium heat until shimmering, about 1 minute.
2. Add 2 cloves minced garlic to the skillet, sautéing until fragrant, about 30 seconds, being careful not to burn.
3. Introduce 2 cups sliced bamboo shoots to the skillet, stirring to coat them evenly with the oil and garlic.
4. Pour in 1 tbsp soy sauce, 1/2 cup vegetable broth, 1/2 tsp sugar, and 1/4 tsp salt, stirring gently to combine all ingredients.
5. Reduce the heat to low, cover the skillet, and let the bamboo shoots braise for 20 minutes, stirring occasionally to ensure even cooking.
6. After 20 minutes, remove the lid and increase the heat to medium, allowing the liquid to reduce slightly for about 5 minutes, until the bamboo shoots are glazed and tender.

Just as the bamboo shoots absorb the flavors around them, so too does this dish invite a moment of pause, its tender bites and savory-sweet glaze a testament to the magic of slow cooking. Serve it alongside steamed rice or as a delicate topping for noodles to let its subtle flavors shine.

Conclusion

Mastering the art of Chinese New Year cooking has never been easier with these 18 traditional recipes. Whether you’re craving dumplings or dreaming of sweet rice cakes, there’s something for everyone to enjoy. We’d love to hear which dishes stole your heart—drop a comment below! And if you found this roundup helpful, don’t forget to share the love on Pinterest. Happy cooking and Gong Xi Fa Cai!

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