I walk into my grandma’s house, a warm haven from the harsh breeze of San Francisco. Shoes come off, pushed into tentative lines on yellowed varnish. I coax my dog up the stairs, his stubby legs never get used to the climb. The smell of star anise and something green floats through the single hallway, from the kitchen to the living room. Lunar New Year is one of the most delicious holidays, and my grandma knows how to cook up a feast.
白切鸡 – White Cut Chicken
My grandma somehow always steams the chicken for the perfect time. The meat is savory and never tough. The dish is served with lap cheong, a Chinese sausage, and soy sauce.
火肉 – Crispy Pork Belly
The combination of crispy skin and tender meat makes this one of my favorite dishes that my grandma makes for celebrations. There are rarely leftovers of this pork. I would advise not eating too much of this because the fattiness can become a little overwhelming.
蠔豉猪脚白果腐竹汤 – Oyster, pig’s feet, ginkgo, tofu skin soup
I love this soup, the variety of flavors complement each other perfectly. My grandma makes it with mushrooms, and while some dislike the texture, I love them. The mushrooms soak up the soup’s flavor and the chewiness is just *chef’s kiss*. Even after all of the add-ins have been eaten, the soup is perfectly flavored on its own.
炒雪豆菜花,臘肠片 – Stir-fried snow peas, cauliflower and sausage slices
Delicious, crunchy, perfectly seasoned, the list goes on and on. When cooked right, the snow peas are satisfyingly crispy and I always go back for seconds.
发菜绍菜鸡汤 – Hairy vegetables and napa cabbage
The photo here isn’t really what my grandma cooks, but it’s pretty similar. I’m not the biggest fan of the hairy fungus so I steer clear of those. The napa cabbage on the other hand…one should watch out for when I am near. This dish is versatile because you eat the vegetables and then drink the soup!