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Chinese New Year

Welcome in The Year of the Monkey with a delicious and inspired menu that straddles the line between modern and traditional Chinese cuisine.

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Course Details

Tutorials in this course: 16
Total viewing time: 1 hour
Total course time (including prep and cooking): 
24 hours

According to Chinese tradition, a good beginning to the new year indicates a prosperous year to follow. As such, the Chinese New Year is welcomed with joyous celebration, the center of which is a festive meal where many of the dishes hold symbolic meaning. Its an opportunty to be surrounded by family and loved ones, joined together to round out one year and usher in the next with good food and good fortune.

This year, the Chinese New Year falls on Monday, February 8. To help you build your own celebratory feast, this course offers dishes that reflect both traditional and modern perspectives on Chinese cuisine. From how to work with "lucky" daikon to how to make bao buns from scratch, these tutorials will provide a foundation to make a share-worthy Chinese New Year menu.

Chef Instructors

Chef Carlo Lamagna

Carlo Lamagna serves as the executive chef at Portland's diverse European style tavern, Clyde Common, which Zagat called a "hipster paradise attached to Portland's Ace Hotel" and was named one of 50 Best Bars in America by Food & Wine. At Clyde Common, Chef Carlo has revamped the menu, adding several popular sharable plates that encourage a more communal dining experience.

Chef Alex Diestra

Alex Diestra is the executive chef at Saucebox, a popular Asian fusion restaurant in Portland. He was formally trained at the Western Culinary Institute in Portland, and worked for several years in the kitchen at Saucebox with chefs Gregory Gourdet and Jason Neroni before rising to current position in 2011.

Chef Ralph Scamardella

Ralph Scamardella is a chef and partner of the venerable Tao Group, which operates some of the highest grossing, most profitable restaurant venues in the country.

Chef Gabriel Rosen

Gabriel Rosen owns and operates popular Portland izakaya, Biwa, and sister ramen and juice restaurant, Noraneko. Biwa’s great success inspired an influx of Japanese ramen shops in Portland. In 2015, Chef Gabriel opened his own ramen restaurant, Noraneko where he serves infinitely customizable ramen and house made kombucha and juices.

Chef Paul Virant

Paul Virant is the owner and proprietor of Vie Restaurant in Chicago. Chef Paul’s approach to locally-sourced contemporary American cooking has earned him numerous accolades, including the title of being one of Food & Wine’s Best New Chefs of 2007.

Chef Mark O'Leary

Mark O'Leary is the executive chef of Shojo Asian Bar & Bistro in Boston, Massachusettes, where he explores the bounds of Asian fusion with creative and inspired small plates. Mark's tapas style menu draws inspiration from various Asian cuisines to highlight the best, most flavorful ingredients of each season.

Chef Coco Kislinger

Coco Kislinger is the tour de force behind Coco Bakes, a Los Angeles-based bakery specializing in vegan and gluten free goods. Coco Bakes has been lauded by Food & Wine, Elle, Zagat, Refinery 29, Goop, Huffington Post, Vice, and many others.

Chef Irene Li

Irene Li is a chef and co-owner of Mei Mei The restaurant specializes in creative Chinese-American cuisine driven by locally, ethically, and sustainably sourced ingredients. In 2015, Irene was nominated for "Rising Star Chef of the Year" by the James Beard Foundation.

Chef Louis Tikaram

Louis Tikaram is the executive chef of EP & LP in Los Angeles by way of Sydney, Australia, where he was the executive chef at a restaurant specializing in Southeast Asian cuisine. He won Australian Young Chef of the Year 2014 before being brought over to America to lead the EP & LP kitchen.

What You Need


- Cutting board
- Chef’s knife 
- Sauté pan 
- Sauce pot
- Deep pot for frying 
- Mixing bowls
- Stand mixer
- Stacked steamer 
- Wire rack 
- Sheet pan 
- Vegetable peeler
- Mandolin
- Microplane grater
- Tongs
- Offset spatula 
- Pastry brush
- Round cookie cutter, 3-inch diameter 
- Parchment paper 
- Toothpicks 
- Digital thermometer 
- Mesh frying basket 
- Mortar and pestle
- Plastic wrap 
- Disposable glove


- Ingredients are listed within each respective tutorial


Chinese Kung Pao Chicken Dip

Irene Li

This playful dish carries the bold flavors of kung pao chicken in a spicy, creamy dip.

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Authentic Vegetarian Spring Rolls

Alex Diestra

These vegetarian spring rolls are wrapped in lumpia wrappers and fried for layers of crisp crunchiness.

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Vegetable Fried Rice

Ralph Scamardella

"This is one of those versatile dishes that you can pretty much do with any vegetable you like."

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Steamed Chinese Broccoli with Oyster Sauce

Louis Tikaram

This hearty vegetable is prepared simply and healthfully to make a quick and nutritious side dish.

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Sesame Charred Greens

Mark O'Leary

Quick high-heat cooking gives traditional Chinese greens a tender texture and rich, smokey flavor.

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How to Break Down and Work with Daikon Radishes

Gabriel Rosen

This versatile root, commonly found in Asian cuisine, has a clean apple-like texture with a smooth radish flavor.

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Chinese Scallion Pancakes

Irene Li

These light, crispy pancakes are easy to make and fun to prepare with company.

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Chinese Barbecue Duck Salad

Louis Tikaram

Bold Asian flavors are balanced to perfection in this bright, texturally diverse salad.

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Pork and Oyster Mushroom Egg Rolls

Carlo Lamagna

These pork and mushroom egg rolls are fried for a crisp exterior and served with a sweet and sour sauce.

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How to Make Bao Buns

Mark O'Leary

These soft, pillowy steamed buns are the perfect vessel for boldy flavored fillings.

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Slow-Roasted Pork Belly Bao Bun

Mark O'Leary

Spice coated pork belly is cooked low and slow to make a succulent, melt-in-your-mouth bao filling.

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Crispy Shrimp Bao with Yuzu Aioli

Mark O'Leary

Steamed buns provide the perfect contrasting texture for tender, crispy shrimp topped with a creamy citrus sauce.

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How to Make Biang Biang Noodles

Irene Li

Impress your friends and summon good fortune by making these traditional hand-pulled Chinese noodles from scratch.

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Cold Biang Biang Noodle Salad

Irene Li

This refreshing noodle salad has textural contrast and bright, balanced, Asian-inspired flavor.

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Coconut Rice Pudding With Tomato Jam

Irene Li

This creamy, softly textured dessert has an easily adaptable flavor, and can be served both warm and cold.

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