The cultures that celebrate the Chinese New Year do so with a feast that makes Thanksgiving look like an afternoon snack. In this class Elaine Sher will share the dishes that were essential to the celebrations she remembers from growing up in Hong Kong — first the rich, meat-centered menu from New Year’s Eve, and then the “Buddhist Delight,” one of the vegetable-centered dishes that follow on the day after the big night. You’ll learn to make cheung ngow yok (braised beef shank); lo bak go (steamed turnip rice cake); cheung yu lin ngau tong (slow-cooked soup with lotus root and dried octopus); lor hon tzai (Buddhist Delight).
Please note: some classes can be adjusted for students with dietary restrictions, but many cannot. If you’re vegetarian, pescatarian, or gluten-free, you can use the drop-down menu on our events page to view the best classes to fit your needs. If a class you’re interested in doesn’t appear in that filtered view, please email us before registering and we’ll see if the class’s menu can be modified.
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