BREAKFAST --- coffee
LUNCH --- rice with Tong-Ho leave puree (leftover from yesterday's dinner)
AFTERNOON-TEATIME --- Wulong green tea | clementine | dried plums
DINNER --- spicy soup of fried tofu and vermicelli | sauteed Swiss chard with leek | fried chicken wrapped in wafer rice paper ( Zhi- Bao-Ji ) | winter bamboo shoots and mushroom simmered in dashi stock | rice | red wine
- One can feel the Lunar New Year is getting closer when fresh winter bamboo shoots start to show up at oriental markets. They have more flavor and crisper texture than the kind coming out in spring.
- The wafer rice paper is different from regular wrappers for spring rolls. It is very thin and delicate, and it does not work with water or steam. The frying is pretty difficult too. Maybe the better use of it is to make an edible menu.
