A Deliciously Festive Time: Celebrating Chinese New Year in Vancouver and Hong Kong
There were the delicious Cantonese roast meats- juicy duck, white cut chicken, crispy skin pork, and steamed fish- my all-time favorite. In Vancouver, it was always a gorgeous meaty rock cod, a local catch. The flesh was bright white, firm and dense (it was a cold water fish –we were in Canada, afterall), and was always steamed in the classic Cantonese way. That's with scallions, julienned ginger, soy, cilantro and more scallions sprinkled on top. A final drizzle of hot oil brought out its perfume.