Chinese New Year

Style Court’s posting yesterday got me to thinking about hosting a Chinese New Year dinner party. Not only does it seem like a great excuse to gather friends, but also perhaps I can justify purchasing the green Wedgewood Chinoiserie plates I'm dying to own. I did a little research on Chinese New Year and here is what I learned.

Most of the dishes served during Chinese New Year (also known as Spring Festival) are symbolic of something positive and hopeful. Chicken and fish, for example, symbolize happiness and prosperity—especially when served whole. Dishes made with oranges represent wealth and good fortune because they are China's most plentiful fruit. Noodles represent longevity; therefore, they should never be cut! Duck symbolizes fidelity, while eggs signify fertility.

The photo posted is Chinese Tea Leaf Eggs. I’m not sure how they taste, but I think they would look beautiful as a centrepiece.

8 eggs
1 teaspoon salt
3 cups water
1 tablespoon soy sauce
1 tablespoon black soy sauce
1/4 teaspoon salt
2 tablespoons black tea leaves
2 pods star anise
1 (2 inch) piece cinnamon stick
1 tablespoon tangerine zest

DIRECTIONS
In a large saucepan, combine eggs and 1 teaspoon salt; cover with cold water. Bring to a boil, reduce heat, and simmer for 20 minutes. Remove from heat, drain, and cool. When cool, tap eggs with the back of a spoon to crack shells (do not remove shells).

In a large saucepan, combine 3 cups water, soy sauce, black soy sauce, salt, tea leaves, star anise, cinnamon stick, and tangerine zest. Bring to a boil, then reduce heat, cover, and simmer for 3 hours. Remove from heat, add eggs, and let steep for at least 8 hours.