This month we were selected to partake in Foodbuzz’s 24,24,24 to host our unique Chinese New Year meal. As you may know, Chinese New Year was actually on Feb 14 but we decided to have a belated celebration today 
Drinks by our lovely Barkeep Victoria!:
Sex on the Beach with Vodka, Peach Schnapps, Cranberry juice, Grapefruit juice
Arizona Sunrise with Tequila, Grenadine, Orange juice, Lime juice
Vodka Punch with Vodka, Peach Schnapps, Grapefruit juice, Lime juice, and Grenadine
Caribbean Dream with Rum, Orange juice, Peach Schnapps, Grenadine
Menu:
Pork and chive dumplings with Sriracha and soy-vinegar dipping sauce
Lu Niu Rou (Braised Beef Shank) and Peking Duck served with Steamed buns and hoisin sauce, julienned carrots, scallions, and cucumber
White-cut Chicken with garlic soy dipping sauce
Hui Guo Rou (Double-Cooked Pork) with leeks, peppers, and pork belly
Longevity noodles with Lu Niu Rou beef broth, cilantro, and scallion
Cantonese steamed Fish with shiitake mushrooms, ginger, cilantro, and scallion
Home-made Green Tea Ice Cream by skrockadille (sabra)
Jing Dui (Fried Sesame Balls with Chocolate)
Here’s how the madness went down:
- The days before: made the Steamed Buns, Green Tea Ice Cream, White-cut Chicken, and Lu Niu Rou.
- Night before: bought the Peking Duck and anything we forgot!, soaked the shiitakes, cooked and sliced pork belly
- The morning of: Sliced the meats and veggies for the buns, formed the Jing Dui balls, made the whole Cantonese fish for display (no eating this one!)
- Appetizers: Steamed the buns, pan-fried the dumplings
- Entree: made the Hui Guo Rou, cooked the noodles, cooked the individual portions of Cantonese fish
- Desserts: fried the Jing Dui, served the Green Tea ice cream
- (we didn’t end up making the Buddha’s Delight or the Stir-fry Snow Pea greens but who eats veggies anyway
)
We had a blast making all of these dishes and we thank everyone who supported us! Also thanks to Foodbuzz for sponsoring this fantastic meal!
o man everything looks so delicious! Wish I could’ve been there!
thanks sue! oh we’ll definitely be having another feast soon, just need to think of a good excuse XD
I ate that white-cut chicken in Taiwan, LOVED IT, and had absolutely no idea how it was made and seasoned. How did you do it?
ohhhhhh pork belly and leeks…. yummmm looks like u really did have a feast! =) that’s one of the awesome things of chinese new year
oh yeah congrats on ur 24/24/24
@lele: man i’m jealous, i’d love to try the real deal in Taiwan! we used Rob’s family recipe: take a whole young chicken, about 4-5 lbs, plop it into a tall pot and fill with water and add some salt, a few cloves of garlic and some thick slices of ginger. then boil away until chicken is cooked! here’s a link to the recipe: White-cut Chicken lemme know how that turns out if you decide to make it
@chubby chinese girl: thanks a lot! totally agree, chinese celebrations (aka nonstop eating) are the best! i’m glad you liked the pictures – i’m such a huuuge fan of pork belly
This looks awesome! How did you keep your guests off the fish? I know my little hands would’ve been slapped a few times!
The Longevity noodles look amazing, will you be posting that recipe?
we put a mini-electric fence around it (juuust kidding)
completely forgot to post that – we’ll make a post shortly! thanks for reminding us!
LOL! That’s probably the only way you would’ve kept me off it! I’ll keep my eye out for the noodle recipe! They really do look fantabulously snom!