Sous Vide Lunar New YearAbundance. Prosperity. Flavor.
A celebratory Chinese feast where every dish symbolizes good fortune. Sous vide handles the long braises so you can spend reunion dinner with family, not in the kitchen.
Why Sous Vide Your Lunar New Year Feast?
Dongpo Pork That Trembles
The legendary Hangzhou belly needs hours of gentle braising. Sous vide delivers trembling-tender pork after 12 hands-off hours.
Char Siu Perfection
The sticky Cantonese BBQ pork gets its signature maltose glaze and deep red color. Sous vide cooks it evenly; the torch adds the char.
Cook the Long Dishes Ahead
Dongpo pork, char siu, and duck can all be made 2-3 days before. Reheat and glaze on New Year itself.
Feed the Whole Family
Chinese New Year is about abundance. Multiple sous vide baths running simultaneously means every dish is ready on time.
🍖 Mains (Auspicious Dishes)
Dongpo Pork (Red-Braised Belly)
Pork belly in Shaoxing wine, dark soy, and rock sugar - trembles on the chopstick.
Cook 2-3 days ahead. Reheat gently in its sauce.
Kung Pao Chicken
Confit chicken chunks wok-fired with dried chilies, Sichuan peppercorn, and peanuts.
Cook chicken ahead. Wok-fry with sauce day of.
Tea-Smoked Duck Leg
Duck legs infused with Lapsang Souchong tea and star anise, then smoked over tea leaves.
Cook and smoke 1-2 days ahead. Serve at room temp or warm gently.
Sichuan Mala Pork Shoulder
Pull-apart pork with Sichuan peppercorn, doubanjiang, and numbing-spicy mala heat.
Start 2 days ahead. Shred and reheat in sauce.
🐟 Fish & Sides (Prosperity)
Cantonese Steamed Ginger-Scallion Fish
White fish at 130°F dressed with sizzling ginger-scallion oil pour.
Cook and dress with hot oil right before serving. Fish symbolizes abundance.
Chinese Oyster Sauce Gai Lan
Chinese broccoli sous vide for tender-crisp stalks, dressed in oyster sauce glaze.
Quick 20-minute cook while fish rests.
🍨 Sweet Endings
Lunar New Year Feast Timeline
2-3 Days Before
- Start Dongpo pork (160°F, 12 hours)
- Start Sichuan mala pork shoulder (167°F, 24 hours)
- Start tea-smoked duck legs (168°F, 12 hours) and smoke after cook
- Make matcha creme brulee custards - chill
Day Before
- Ice-bath and refrigerate all make-ahead proteins
- Shred the mala pork and store in sauce
- Start kung pao chicken confit (168°F, 8 hours)
- Prep vegetables: wash gai lan, slice ginger and scallions
- Set the table with red and gold decorations
New Year Day
- Reheat Dongpo pork gently in its sauce
- Wok-fry kung pao chicken with dried chilies and peanuts
- Sous vide the whole fish (130°F, 45 min) and dress with sizzling oil
- Quick-cook gai lan (183°F, 20 min) and dress with oyster sauce
- Plate everything family-style and serve with steamed rice
- Torch the creme brulee at the table for drama
🧧Lunar New Year Pro Tips
- •Whole fish is served head-to-tail to symbolize a good beginning and end to the year
- •Dongpo pork represents wealth - the trembling fat symbolizes abundance
- •Serve everything family-style on the table simultaneously for the reunion dinner
- •Red is the color of luck - use red plates, napkins, or placemats
- •End the meal with oranges and tangerines alongside dessert - they symbolize good fortune
Ready to Plan Your Lunar New Year Feast?
Browse our full Chinese and Asian recipe collection for more sous vide dishes.
Browse All Recipes