“Legend has it that in ancient times, Buddha asked all the animals to meet him on Chinese New Year. Twelve came, and Buddha named a year after each one. He announced that the people born in each animal’s year would have some of that animal’s personality. Those born in ox years tend to be painters, engineers, and architects. They are stable, fearless, obstinate, hard-working and friendly.” - infoplease.com
Chinese New Year is one of the longest and most important celebrations in the Chinese calendar. January 26, 2009 is quickly approaching and with it comes delicious Chinese food. I just adore the way the Chinese celebrate their holidays with food. Need a quick tutorial on Chinese New Year history and tradition? Visit here. And If the traditional New Year foods consisting of taro root and turnip cakes doesn’t tantalize your taste buds, Chef Lucy has an All-American feast she’s preparing this week so be sure to stay tuned!
Here’s a peek at her menu…
Fried Wontons with Sweet & Sour Sauce
Pan Fried Gyoza Dumplings (aka Potstickers)
Boiled Soy Sauce Eggs
Chicken Hot & Sour Soup
Mongolian Beef
Baked Soy Sauce Chicken
Oven Baked Pork Ribs
Chicken Chow Mein
Stir-fry Spinach with Garlic
Crunch Tea Cookies
Banana Delight
Thanks for stopping by! This is a new recipe blog of simple, healthy, tasty Chinese recipes and then some.
Years ago, my mother Lucy Chee authored a cookbook and opened a couple of restaurants, all while raising an active family. She has created at least another 100 original recipes since her published cookbook “The All-American Chinese Cookbook”. Rather than let these amazing recipes go to waste, I thought I would take action and share all her fabulous recipes with family, dear friends and new friends found on the worldwide web.
Here’s the catch…Lucy has NO idea this is out there for all to see! My father Dan and brother Jason are now in on the birthday surprise and deemed as regular contributors to the site. It’s become a family affair and a little something we can pass on to future “All-American Chinese” generations.
We hope you enjoy, email Lucy so she’ll figure out the surprise and ask her lots of Chinese cooking questions! She really is a wonderful source of information. We know she will appreciate it and genuinely enjoy hearing from you! - Melisa
