Daily Dish

The inside scoop on food in Los Angeles

Category: Lunar New Year

Year of the Rabbit: Ringing in the Chinese New Year

Buns Enter the Year of the Rabbit.

Thursday marks the Chinese New Year, but the celebrations last for over two weeks. (Why don't we adopt that custom? Anyone else with me?) Our Travel section has a look at celebrations here and abroad.

Does it all make you want Chinese food? Thought so.

In honor of the Chinese New Year -- the Year of the Rabbit -- and the Lunar New Year, here are six recipes from the L.A. Times Test Kitchen that will help you celebrate with Asian flair, including these pan-fried pork and scallion mini buns (Sheng jian bao zi).

RELATED:

--What to drink? 106 wine picks

--114 recipes for your favorite restaurant dishes

--Browse hundres of recipes from the L.A. Times Test Kitchen

--Rene Lynch
Twitter / renelynch

Photo credit: Glenn Koenig / Los Angeles Times

Connect

Recommended on Facebook


Advertisement

In Case You Missed It...

Video

Recent Posts
5 Questions for Thi Tran |  August 6, 2012, 8:00 am »
SEE-LA hires new executive director |  July 31, 2012, 9:34 am »
Food FYI: Actors reading Yelp reviews |  July 31, 2012, 9:16 am »
Test Kitchen video tip: Choosing a bread wash |  July 31, 2012, 6:04 am »

Categories


Archives
 


About the Bloggers
Daily Dish is written by Times staff writers.