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So we wanted to show you guys how you could whip up a Chinese New Year's Eve feast, using the recipes that we've taught you on this channel. The structure here is a Cantonese Spring Festival feast, for two reasons: first, Steph's from Guangdong and second, we have enough Cantonese videos to make a playlist. In the playlist, where there's a few blind spots, we've linked up Wantanmein and TheMeatmen. Nice channels, check em out. Note that stuff like niangao and Taro cake, while important Spring Festival foods, are traditionally not eaten on the Chinese New Years eve feast (they're eaten later in the festival). So the recipe ideas: SOUP Lotus Root Soup, 3:49 LENGPAN Siu Yuk Roast Pork, Char Siu BBQ Pork, White Cut Chicken, via Wantanwein (Eng Subs), RECAI Lion's Head Meatballs, Hongshaorou, Pearl Sticky Rice Meatballs, Braised Beef Brisket Pot, via Meatmen, XIAOCHAO Stir-fried Clams, Buddha's Delight, via Wantanmein, FISH Cantonese Whole Steamed Fish, ZHUSHI (STARCH) Yangzhou Fried Rice, Stir-fried Sticky Rice, DESSERT Red Bean Soup, via Wantanmein (Eng Subs), Coconut Pudding, Outro Music: “Add And“ by Broke For Free ABOUT US ----------------------------------------------------------------------------------------- Learn how to cook real deal, authentic Chinese food! We post recipes every Tuesday (unless we happen to be travelling) :) We're Steph and Chris - a food-obsessed couple that lives in Shenzhen, China. Steph is from Guangzhou and loves cooking food from throughout China - you'll usually be watching her behind the wok. Chris is a long-term expat from America that's been living in China and loving it for the last nine years - you'll be listening to his explanations and recipe details, and doing some cooking at times as well. This channel is all about learning how to cook the same taste that you'd get in China. Our goal for each video is to give you a recipe that would at least get you close to what's made by some of our favorite restaurants here. Because of that, our recipes are no-holds-barred Chinese when it comes to style and ingredients - but feel free to ask for tips about adaptations and sourcing too!
