Chinese New Year Gift Ideas

Chinese New Year Recipes

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Chinese New Year is just around the corner. This year Chinese New Year falls on 29 th January. People celebrate this day in a variety of ways. Food is also one of the important aspects of the Spring Festival i.e. the Chinese New Year. Many of the foods served at New Year have symbolic meanings. Some foods have a name, which sounds the same as a character with a lucky meaning, and for some foods their shape and color are emblems of words special to the Spring Festival such as happiness, prosperity fortune or luck.

We have presented with a wide range of recipes for Chinese New Year for you to enjoy with your family and friends.

Egg Drop Soup

You will Need:

2 cans chicken broth or the equivalent in vegetarian chicken flavored broth

  • 1 tablespoon cornstarch
  • 1 well-beaten egg
  • 2 tablespoons sliced green onion


1. In a saucepan, stir chicken broth into cornstarch. Cook until slightly thickened.
2. Pour in egg, stirring gently. Remove from heat.
3. Garnish with green onion. Enjoy!

Chinese New Year Cakes

You will Need:

  • 1 and 1/2 cups flour
  • 1/4 cup sugar
  • 2 teaspoons baking powder
  • 1/2 teaspoon salt
  • 2 eggs
  • 1/3 cup water or milk
  • 1 tablespoon cooking oil
  • 2/3 cup sesame seeds
  • Cooking oil for deep fat frying


1. Combine first four dry ingredients.
2. Mix together the eggs, water or milk, and the cooking oil. Stir into flour mixture.
3. Drop spoonfuls of batter into a bowl of sesame seeds. Coat on both sides. Let stand 15 minutes..
4. Deep fry cakes until puffy and golden brown. Let drain on paper towel. Serve warm. Enjoy!

Chinese Dumplings


For the dough

  • 3 cups all-purpose flour
  • 1 1/4 cup ice cold water (as needed)
  • 1/4 teaspoon salt

For the Filling

  • 1 cup ground pork or beef
  • 1 tablespoon soy sauce
  • 1 teaspoon salt
  • 1 tablespoon Chinese rice wine or dry sherry
  • 1/4 teaspoon freshly ground white pepper, or to taste
  • 3 tablespoons sesame oil
  • 1/2 green onion, finely minced
  • 1 1/2 cup finely shredded Napa cabbage
  • 4 tablespoons shredded bamboo shoots
  • 2 slices fresh ginger, finely minced
  • 1 clove garlic, peeled and finely minced


1. Stir the salt into the flour. Slowly stir in the cold water, adding as much as is necessary to form a smooth dough. Don't add more water than is necessary. Knead the dough into a smooth ball. Cover the dough and let it rest for at least 30 minutes. While the dough is resting, prepare the filling ingredients. Add the soy sauce, salt, rice wine and white pepper to the meat, stirring in only one direction. Add the remaining ingredients, stirring in the same direction, and mix well.

2. To make the dumpling dough: knead the dough until it forms a smooth ball.

3. Divide the dough into 60 pieces. Roll each piece out into a circle about 3-inches in diameter. Place a small portion (about 1 level tablespoon) of the filling into the middle of each wrapper. Wet the edges of the dumpling with water. Fold the dough over the filling into a half moon shape and pinch the edges to seal.

4. Continue with the remainder of the dumplings. To cook, bring a large pot of water to a boil. Add half the dumplings, giving them a gentle stir so they don't stick together. Bring the water to a boil, and add 1/2 cup of cold water. Cover and repeat. When the dumplings come to a boil for a third time, they are ready. Drain and remove. If desired, they can be pan-fried at this point.

Singapore Noodles


  • 1 pound thin rice noodles, soaked in cold water for 2 hours, and drained
  • 1 pound baby shrimps, without shells, deveined, rinsed and drained
  • 1 skinless chicken breast, 1/4-inch strips
  • 1/4 cup white wine
  • 2 tablespoons thin soy sauce
  • 1 tablespoon cornstarch
  • 1/2 teaspoon ground white pepper
  • Canola oil, to cook
  • 1 tablespoon minced ginger
  • 1/2 cup scallions batons, 1-inch lengths
  • 1 tablespoon minced garlic
  • 1/2 pound bean sprout, picked
  • 1 red bell pepper, julienned
  • 1 onion, julienned
  • 2 eggs, lightly scrambled
  • 2 tablespoons Madras curry powder
  • Salt and white pepper to taste

Marinate shrimp and sliced chicken together in soy sauce, wine, cornstarch and white pepper for 20 minutes. In a hot wok coated well with oil, stir fry ginger, scallions and garlic. Add marinated shrimp and chicken to oil and stir-fry quickly for 30 seconds to one minute. Remove shrimp and chicken and set aside. Use same oil to stir fry bean sprouts, peppers and onions. Season and cook for 1 minute and set aside. Wipe out wok and coat well with oil. When oil is smoking hot, add 2 beaten eggs and rotate the pan so as to quickly spread the eggs into a pancake shape. While the egg is still partially fluid, add rice noodles to the wok. Stir and fold noodles and the eggs should be broken up into small pieces and dispersed uniformly. Continue to stir to avoid noodles from sticking to the pan. Add curry powder and check for seasoning. When noodles are steaming hot, add back shrimp, chicken and vegetables to the noodles and continue to mix and stir until everything is steaming hot.

Mandarin Fried Rice

It is recommended to use day-old rice so that the drier rice can soak up the flavors.


  • Canola oil
  • 3 eggs
  • 2 tablespoons minced garlic
  • 2 tablespoons minced ginger
  • 1 bunch chopped scallions, green and white separated
  • 1 lapchang, diced (Chinese sausage), can substitute with 4 strips of cooked bacon
  • 8 cups cooked, day-old long grain rice
  • 3 tablespoons thin soy sauce
  • 1/2 teaspoon white pepper
  • Salt to taste


In a wok, add 2 tablespoons of oil and quickly soft-scramble the eggs. Remove the eggs. In the same wok, coat with oil and stir-fry garlic and ginger. Add white scallions and lapchang. Add rice and mix thoroughly. Add soy sauce, white pepper and scrambled eggs. Check for seasoning. Serve immediately.

General Chicken


  • 1 lb. boneless, skinless chicken, cut in large chunks
  • 1/3 C cornstarch
  • 1 small zucchini, cut into chunks
  • 2 tsp. minced garlic
  • 1 tbsp. chopped green onion
  • 1/4 C chicken broth
  • 1 tsp. oyster sauce
  • 1/4 tsp. hot pepper paste
  • 1 tbsp. soy sauce
  • 1 tbsp. rice wine
  • 3 tbsp. rice vinegar
  • 1 1/2 tbsp. cornstarch mixed with 1 1/2 tbsp. water
  • 1 tsp. sesame oil


  1. Cut the chicken and coat it with cornstarch. Set aside (discard any extra cornstarch). Slice the zucchini on a shallow diagonal about 1" wide. Roll the zuchhini halfway and slice the same way to form chunks that are shaped like trapezoids. Set aside.
  2. Combine garlic and green onion in a small dish. Combine broth, oyster sauce, soy sauce, hot pepper sauce, wine, and vinegar in a small bowl. In another dish or small glass, mix cornstarch with water. Place a metal strainer in a large receptacle (not plastic) in the kitchen sink.
  3. Heat wok over high heat for two to three minutes. Add vegetable oil; heat until VERY hot. Add chicken; stir to break it up. Fry until golden brown - the color of fried chicken. Transfer chicken to strainer.
  4. Place empty wok back on high heat for 30 seconds. Add garlic mixture and fry for several seconds. Add zucchini and toss a minute over high heat. Add sauce mixture and bring to a boil. Add cornstarch and boil until thickened. Add chicken and sesame oil and heat through. Serve with hot steamed rice. Serves 4 to 8 as part of a larger meal.

Chinese New Year Wallpapers

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