Cantonese Lunar New Year Feast

For Honey Walnut Shrimp: Boil 3 lbs of walnuts with 1 tbsp baking soda to extract impurities. Fry 15 lbs of shrimp until cooked. Season the walnuts and shrimp with 2 cups mayonnaise, 1 cup honey, and 0.5 cup sugar.

For Dried Scallop and Chicken Soup: Boil and shred 3 lbs of dried scallops. Cut 6 lbs of chicken breast into thin slices. Combine scallops and chicken breast with 4 gallons of water/broth and simmer to make soup.

For Steamed Red Snapper: Descale and debone 42 lbs of red snapper. Slice 6 lbs of ginger and 6 lbs of scallions. Prepare a sauce by combining 1 cup red vinegar, 1 cup white vinegar, 1 cup honey, and 1 cup maltose. Steam the fish with ginger and scallions, then pour hot oil over them to bloom the aromatics.

For Soy Sauce Chow Mein: Steam and boil 18 lbs of thin noodles. Stir-fry 2 lbs onions, 2 lbs scallions, and 5 lbs bean sprouts with 1 cup oil. Add the noodles, 2 cups light soy sauce, and 1 cup dark soy sauce, then stir-fry until evenly coated and slightly darkened.

For Gai Lan with Oyster Sauce: Wash and trim 25 lbs of gai lan, cutting only at the stem. Blanch the gai lan until tender-crisp, then drizzle with 2 cups oyster sauce.

For Sesame Tong Yoon Balls: Prepare 250 sesame tong yoon balls and 2 gallons of sweet soup.

For Crispy Skin Chicken (Za Zi Gai): Poach 16 whole chickens. Coat the skin with a mixture of 2 cups red vinegar, 2 cups white vinegar, 2 cups honey, and 2 cups maltose. Place chickens to dry evenly. Double deep-fry the chickens until the skin is crispy and golden.

For Poached Chicken (Bak Chit Gai): Poach 25 lbs of whole chickens. Mince 2 lbs of ginger and 2 lbs of scallions to prepare a ginger-scallion sauce for serving.