#hcCNY -- or, Hsiao-Ching's Chinese New Year
Hsiao-Ching Chou
It did not occur to me that I missed cooking a proper feast for Chinese New Year until I was applying the dry rub on the duck for crispy duck. With that task, I began the two-day process required to prepare this dish, which I make only for special occasions. The duck was one of ten dishes I'd be serving. I needed no recipes, just an internalized sense of the amounts of ingredients, the types of flavors and textures, and the symbolic value of each dish. Until this past weekend, it had been four or five years since the last time I made this feast.
I documented the process on Twitter. Here's a link to the photos.