This symbolic salad is eaten across Chinese New Year to bring good tidings and prosperity in the new year, a symbol of vigour, wealth, and happiness - this salad is best shared.

The hot and numbing flavours of a Sichuan classic take on an added flavour with the addition of shiitake mushrooms.

This classic preparation of steaming fish with ginger and shallots creates a delicately beautiful result. 

A Chinese classic, this salad uses sesame paste and a spicy chilli condiment to amp up the flavour of the shredded chicken. Dan Hong shares his recipe in the book, Two Good Cookbook Two.

Prawn wontons are something to be mastered. Follow Kylie Kwong’s lead for how to make them perfectly, from Two Good Cookbook Two: Recipes for Resilience.

When we asked Louis Tikaram of Brisbane’s Stanley restaurant to share some of his favourite recipes to ring in the Chinese New Year, he was quick to choose this Chinese-Australian classic.

These stir-fried glass noodles are not only gluten free, they can be transformed into dinner in under 30 minutes.

Noodles and pipis are as fun to eat as they are delicious – there’s no getting around it, you’ll need to slurp, suck and pick your way through this dish from Louis Tikaram of Brisbane restaurant Stanley.

Hot chillies, chilled chicken and mouth-tingling Sichuan peppercorns are a potent combination, a multi-sensory experience. Serve some cooling cucumber and plain steamed rice alongside to soothe the palate.

Once you’ve made your own XO sauce from scratch, you might never buy another condiment in a jar. Louis Tikaram’s version is the real deal: umami-rich, salty, spicy, complex, a gorgeous colour, and incredibly more-ish.

Not all recipes from Michelin-starred restaurants translate easily to Australian home kitchens, but this one’s a cinch. At Paste, chef Bee Satongun roasts her own duck; to save time, start with one from Chinatown.

Crab is a messy business – and that’s half the fun here. You’ll want finger bowls and napkins at hand.