The Washington Post

Recipes for the Chinese New Year

If your regular ol’ New Year’s celebration lacked gastronomic luster, the beginning of the new lunar year in China — the Year of the Dragon — is an opportunity to redeem yourself. Wine columnist Dave McIntyre steps a little outside his regular territory this week with a profile of chef Peter Chang, who shared two Chinese recipes with us, Dry-Fried Eggplant and Spicy Lamb Chops. Here are some other suggestions from our Recipe Finder:

Chinese Hot and Sour Soup: Chinese black vinegar provides the authentic tang in this restaurant standard.

Chow Feung Noodles, from Scott Drewno of the Source. (Katherine Frey/The Washington Post)

Fun-See Noodles: Fuzzy melons are a starring ingredient.

Home-Style Tofu: Tofu gets fried in the wok for a crisp exterior.

Long-Life Noodles: As the name indicates, this dish is reputed to bring a long life to the person eating them.

Peking Duck: If you thought this was a restaurant-only main course, think again.

Red Wine-Braised Pork Congee: The Chinese porridge is jazzed up with tender pork.

Related links:

GALLERY: Chinese ring in the Lunar New Year

Becky Krystal covers food for the Going Out Guide and Weekend and Food sections. In her spare time she loves to, of course, eat and cook.


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