We celebrated early with a feast last night. My contributions were Mapo Tofu, Sichuan Pickles and Kung Pao Pastrami. Everything was served family style. I can't speak to the cultural accuracy of my dishes (or, I could, but then I'd be forced to admit that they aren't very accurate), but I can report that they were delicious.
Kung Pao Pastrami featuring ChefSteps short rib pastrami, potatoes, peppers, peanuts
Sichuan Pickles: Vacuum compressed with garlic and sichuan peppercorns
Mapo Tofu with ground pork and sous vide pork shoulder
The whole spread beyond just my dishes. It was some good eating. Happy New Year all!
