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Gong xi fa cai

2015-02-27 22:41:31|Food

I hope you are all enjoying your Chinese New Year celebrations. Whether you enjoyed the Chinatown parade with its spectacular fireworks or are looking forward to the Lantern Festival, marking the last day of the lunar calendar, we still have until the 5th March to enjoy all the festivities! I thought you may like to see how I have been celebrating Chinese New Year. It has been extremely busy but hugely enjoyable time. I am so proud and passionate about Chinese traditions and I love to be able to share this with you all. HARVEY NICHOLS I was extremely excited to be working exclusively with Harvey Nichols to curate their Chinese New Year menu.The chefs at all the Harvey Nichols store across the UK worked tirelessly to recreate and perfect my recipes.  They all did an amazing job.The Crab “Pángxiè” Beancurd, micro coriander, spicy sweet chilli proved to be a popular choice on the menu.How can we have a Chinese New Year without my mum’s fabulous Pineapple Cakes? I have been trying to perfect her recipe for years and I think I have now got it down pat. Nice and “golden” in the spirit of Chinese New Year, mum would be proud. Leith’s Cookery I always enjoy sharing my recipes and ideas with willing volunteers. Here I am at Leith’s Cookery School showing everyone that all you need is the simplest and freshest ingredients to deliver nourishing and enriching food.A really fun morning! Thanks to all who attended the class. Dumplings in hot and sour soup were on the menu as was my Crispy fragrant duck. I will be holding another class on 25th March so make sure you book early to avoid disappointment! http://www.leiths.com/enthusiasts-courses/chinese-cooking-ching-huang/A Royal engagement I was so proud and privileged to have the opportunity to meet HRH The Prince of Wales and The Duchess of Cornwall on New Year’s Day in London Chinatown on the 19th Feb. There were Lion dances and New Years singsong. It was wonderful to welcome them to Chinatown after almost 8 years after their visit. Prince Charles even commented that I looked younger – a charming Prince! Here I am showing The Duchess of Cornwall how to prepare some traditional dumplings. A photo with both HRH The Prince of Wales and The Duchess of Cornwall back in 2007 introducing them to the art of mooncakes.HKTB It is always a pleasure to support the Hong Kong Tourism Board and what better way to celebrate CNY than at the Shangri La Hotel on the 35th Floor of The Shard. Hong Kong holds a special place in my heart, with its vast culinary scene perfect for any die hard foodie! Saturday Kitchen Ken Hom is the doyen of Chinese cooking, as well as my friend, so it was wonderful to catch up with him on Saturday Kitchen and cook up some CNY specials. It was then straight up to the cookery school, Cactus Kitchen. As part of their Saturday Kitchen Experience I gave a demonstration on how to cook my golden spring rolls and Sichuan Spicy scallop and prawn wontons. Here we all are squeezed on to the Saturday Kitchen set for a photo – what a lovely bunch! Thank you to all who came along. Finally, I was proud to celebrate Chinese New Year with the Sorority. A beautiful group of inspiring women who are so supportive and like family to me. If you are interested in learning more please take a look at the website http://www.thesorority.org/ Enjoy the final few days of celebrations perhaps with some tang yuan soup to welcome in the Lantern festival, and some special time with your family and friends. Gong xi fa cai - wishing you a very happy, healthy and successful Sheep year ahead for you! Love, Ching xx

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