2/9/13 Lunar New Year Eve Fest, 蛇年年夜饭

Chinese New Year Eve! Began the job since last night. 4 cold dishes, 1 soup, 9 warm dishes, 1 rice, 1 dessert.
Even this is far cannot compare to our traditional cooking back in China, I have to admit no matter how many people or table you in need to serve, one night ahead is way too tight to prepare. Traditional Chinese new year dishes take much more effort than I usually can manage...
Menu:
Cold Dish: Spring Roll, Shrimp Chips, Sweet & Sour Daikon, Ten Veg Melony.
Soup: Farm-Raised Hen, Fresh Pork Ham, Virginia Ham, Dry Scallop, Winter Bamboo Shoot, Veg.
Warm Dish:  Steamed Whole Chick, Beer Roasted Duck, Steamed Tilapia, Pan Grilled Chili Wild Sea Bass, Pork Belly Roasted w/Taro, Dry Bean Stick Roasted w/Pork, Meat Ball in Fry Tofu, Veg Wrap in Tofu Skin, Wild Chili Abalone on top Lettuce.
Rice: Home Made Ham Steam w/Sushi Rice & Sweet Soy Sauce
Dessert: Mashed Taro w/Lotus Seeds

过大年啦！
累坏啦！
自以为手脚快，又不是大请客，年三十才采买，太冒险了。一边备料一边后悔，年三十忙到凌晨 ---- 除了煮，切，酿圆子，炒芋泥，泡干货，开油锅，还有清洁的活儿啊。忙时不觉得，大年初一才知道厉害。我也到了感受岁月不饶人的年纪啦。明年是得提早行动才是。