ROANOKE TIMES
Copyright (c) 1996, Roanoke Times
DATE: Wednesday, February 14, 1996 TAG: 9602140096
SECTION: EXTRA PAGE: 8 EDITION: METRO
Chinese New Year is a festival with serious attention to ritual intended to bring favor, prosperity and reward in the coming year. The two-week celebration commemorates the day Buddha died and falls between Jan. 20 and Feb. 20, as determined by the phases of the moon in the Far East. This year's celebration will begin Monday.
Families exchange gifts of food, including tea, duck and rice delicacies. Gold-printed red envelopes with ``lucky money'' are given to children. The color red and firecrackers are traditions to scare away evil demons who bring hardship and hunger.
Chinese legend says Tso Wang, the kitchen god, goes to heaven every New Year to report on the family's conduct. Much of the typical Chinese New Year ritual is intent on influencing a good report.
Food itself is a symbol of luck and prosperity. Chinese cuisine reflects the virtues of a good life by blending economy, talent and taste.
It is said that more rice and duck are eaten in China than anywhere else in the world. A Chinese adult will consume over a pound of white rice a day.
Duck is sometimes intimidating for American cooks. But it is actually relatively easy to prepare.
A whole duckling weighs 4 to 6 pounds and serves two to four people. It can be roasted, grilled, barbecued, stir-fried, quartered or prepared in a crock pot. If the duckling is frozen, thaw in the refrigerator overnight or place in a pan of cold water for quicker thawing.
Cook duckling 30-35 minutes per pound at 350,F until the internal temperature reaches 165,F as measured with a meat thermometer.
Duckling will self-baste if the skin is scored at one-inch intervals (be careful not to prick the meat). A rack or trivet placed on the bottom of the roasting pan will help liquids drain.
To get a free meat timer and more information on duckling, dial 1-800-Duckling.
A varied combination of spices and ingredients create the distinctive dishes of the regional Chinese cooking styles. In the north of China, Peking is known for noodles, steamed dumplings, sweet & sour dishes and the famous crispy-skinned Peking Duck. Along the east coast of China and in the well-known port of Shanghai, rice is the staple. Here, dishes of gently spiced chicken, duck, seafood or shellfish are often cooked with soy sauce and sugar, and gravy is commonly served.
Canton, a southern province, relies heavily on stir-fry cooking. Cantonese fried rice dishes are very popular in American restaurants. Foods heat up in the Szechwan & Hunan provinces, where hot and sour soup prevails and the distinctive anise pepper seasons Szechwan Duck.
Chinese cooking is an art. Invite your family and friends to experience the diverse cuisine for a truly serious Chinese New Year feast.
Recipes for:
FRIED RICE (CHOW FAN)
EIGHT JEWEL RICE PUDDING
SWEET AND SOUR DUCK
EGG DROP SOUP
HOT AND SOUR SOUP
STUFFED ARTICHOKE WITH ORIENTAL NOODLE SALAD
SZECHUAN CUCUMBERS
LENGTH: Medium: 68 lines ILLUSTRATION: PHOTO: 1. Celebrate the new year with a succulent duckling Chowby CNBFan - stir-fried rice. 2. Stuffed Artichoke with Oriental Noodle
Salad is festive and elegant. color.