BREAKFAST --- coffee
LUNCH --- rice with drunken chicken and vegetables
AFTERNOON-TEATIME --- Japanese green tea | apple
DINNER --- spring rolls with dark rice vinegar dip | salad of shanghai salsa and Belgium endive | soft tofu with shiitake and winter bamboo shoots | sauteed bitter melon with fermented black beans and wood-ear | rice | wine
- mixing and re-assembling leftovers from the New Year cooking weekend