This week, millions of Chinese will be celebrating Chinese New year. Amidst shouts of Kung Hee Fat Choy, thunderous bursts from thousands of firecrackers and clashing cymbals, the Year of the Monkey will be ushered in with great fanfare. A large part of the celebration centers on the table and the presentation of traditional New Year's dishes. Chinese hosts will plan elaborate banquets in restaurants, the number of dishes designed to ensure each guest will find something to enjoy. The menu would be certain to include the five essential flavors, sweet, sour, bitter, sharp and salty, their contrasts considered the essence of good meal planning. Chinese cuisine uses methods of cooking that reflect a thrifty, agrarian society. Stir-frying and steaming doesn't require lots of fuel and the method of cutting the ingredients into small, uniform pieces ensures fast, brief cooking time. Four distinctly different regions of the country define China's cuisine. From the south, one encounters the delicate style of Canton, Hong Kong and Fijian cooking, the latter known for its seafood dishes. The northern region is famous for its Peking duck. The west presents the spicy, aromatic food of Sichuan and Hunan. The Yangtze River delta and Shanghai in the east offers a sweeter, oilier style of cooking. Rice plays an important part in Chinese cuisine. It appears at every meal, the custom of serving it separately, making it a distinctive and key part of the diet. Although it will appear on the New Year's table to make certain everyone will not go hungry in the year ahead, the presence of noodles is essential for longevity and prosperity. A recipe for longevity noodles follows, along with a steamed fish dish that is perfect for Florida with its sauce that contains orange juice and grated fresh orange rind.
Longevity Noodles
9 ounces dried thin egg noodles, preferably Chinese style
1-cup bean sprouts
1/3 cup canned bamboo shoots, rinsed and drained
1-tablespoon vegetable oil
1 tablespoon finely chopped fresh ginger
4 green onions, thinly sliced
1-tablespoon light soy sauce
1-teaspoon sesame oil
1/3-cup chicken stock
Cook dried noodles in a large saucepan of boiling, salted water for 10 minutes or as package directs. Drain well. Wash bean sprouts and drain thoroughly. Cut the bamboo shoots into julienne strips. Heat wok or skillet, add oil and when it's very hot, stir fry the ginger a few seconds, add sprouts, bamboo shoots and green onions. Stir-fry 1 minute then add the soy sauce, sesame and stock. Bring to a boil. Add the noodles and toss together until the sauce is absorbed.
Chinese Steamed Fish
1 1/3 pounds grouper fillets, or any thick, firm fleshed fish, approximately ¾" thick
1 ½ cups sliced shiitake mushrooms
4 green onions cut in 1" lengths
1 ½ cup asparagus, green beans or snow peas cut in 1" lengths
1 ½ cups thinly sliced carrots Sauce: 2 tablespoons soy sauce
1-tablespoon sesame oil
¾ teaspoon grated fresh ginger
3 tablespoons unseasoned rice vinegar
6 tablespoons fresh orange juice
¾ teaspoon grated orange rind
Combine the above, and let sit for 30 minutes
Rinse fish fillets in cold water. Arrange on steamer tray and place tray over ½ inch of boiling water. Cover and steam for 2 minutes. Top with vegetables and steam an additional 5 minutes or until the fish flakes easily and the vegetables are tender crisp. Pour sauce over individual portions before serving. I use a Chinese bamboo steamer, but one of those metal steamer baskets work just as well. | 
