• A Cantonese-style CNY dish with some propitious-sounding (in Cantonese) ingredients.
Stuff that went in: oil, garlic, fu yee (fermented bean curd), Shaohsing wine, chicken stock, "tea flower mushrooms", peanuts, golden needles (lily flowers), wood-ear fungus, lotus seeds, unpeeled straw mushrooms, supposed "fat choy", bean curd sheets. Water, of course.
• Steamed Patagonian Toothfish.
Large fillet cut into two; splashed w/ oil, sea salt, Shaohsing wine, ginger, scallions; then steamed. The fish fillets were retrieved, plated on a clean dish & dressed w/ fresh scallions & ginger, a sauce of {hot oil quenched w/ (double-fermented soy sauce, rock sugar, Shaohsing wine, water)} poured over, a sprinkling of ground white pepper.
• White rice.
