Chef Anita Feng’s Christmas menu

This text is part of the special Plaisirs booklet

The dishes that Anita Feng offers reflect on the one hand her Chinese-Quebec status and, on the other hand, her candid desire to celebrate Christmas. She created these recipes especially for the readers of the Plaisirs notebook in order to express to them all the love she feels for this holiday, while introducing them to her Chinese culinary traditions. Exquisite combination!



For the stuffing

  • 6 nappa cabbage leaves, the white part cut into brunoise, the green leaves whole
  • 200 g firm tofu, cut into brunoise
  • 80 g of shiitake, cut into brunoise
  • 1 green onion, chopped
  • 1 C. oyster sauce
  • 2 tbsp. sesame oil
  • ½ tsp. cornstarch, diluted in 1 tsp. cold water
  • Salt, to taste
  • 6 stems of Chinese chives

For the sauce

  • 3 garlic cloves, finely chopped
  • 25g ginger, finely chopped
  • 3 Szechuan pickled peppers, finely chopped
  • 2 tbsp. black vinegar
  • 2 tbsp. 1/2 teaspoon light soy sauce
  • 2 tbsp. tablespoon of sugar
  • 5 c. tablespoon of water
  • Salt, to taste


For the stuffing

In a skillet, sauté the tofu, shiitake and the white part of the nappa cabbage in a drizzle of canola oil for 5 minutes. Add the oyster sauce and sesame oil. Pour the cornstarch diluted in the water and stir quickly. Add the green onions. Salt to taste. To book.

For the assembly of the bundle

Blanch the green leaves of the nappa cabbage and the stems of the Chinese chives in a pot of simmering salted water for 10 seconds. Cool immediately in a bowl of ice water and set aside.

Place one sheet of nappa cabbage at a time on a work surface. Place a tablespoon of stuffing in the center. Gently close in a bundle and tie it with a stalk of Chinese chives.

For the sauce

Pour a good drizzle of canola oil in a pan. Sauté garlic, ginger and peppers over high heat for 15 seconds. Add the rest of the ingredients, stir, then simmer for two minutes, until the oil takes on a reddish tint. Pour the sauce over the bundles and serve.



  • 450 g whole striped bass
  • 1 C. salt
  • 1 C. rice wine
  • ½ egg white
  • 1 C. cornstarch
  • 90 g fermented mustard leaves, finely chopped
  • 3 garlic cloves, finely chopped
  • 35g ginger, finely chopped
  • 1 C. soy sauce
  • 1 C. sugar
  • Salt, to taste
  • 2 red peppers, cut into julienne
  • 100 g leek (the white only), cut into julienne
  • 80g rice vermicelli, soaked in cold water for 15 minutes, drained and set aside
  • 5 c. canola oil
  • Leaves of a coriander stalk (optional)


Lift the striped bass fillets and cut them into pieces. Keep the head and tail.

In a dish, put the salt, rice wine, egg white and cornstarch, then stir.
Place the striped bass pieces in the marinade and add a drizzle of canola oil. Reserve in the refrigerator.

Pour a drizzle of canola oil in a saucepan and sauté the fermented mustard greens, garlic and ginger for 1 minute. Add ½ cup of cold water and simmer for a few minutes. Add the soy sauce, sugar and salt. Add the rice vermicelli and cook for 1 minute.

Place the rice vermicelli in the center of a plate, then pour the sauce all around. Place the head and tail of the fish at the ends of the plate to reproduce the shape. Cover the rice vermicelli with the reserved pieces of sea bass.

Form a crown with the julienned peppers and leeks on the plate.

Pour a bit of water into a wok, then place a bamboo steamer basket large enough to accommodate the plate. Place the plate in the basket, cover and steam for 8 minutes.

Remove the plate from the basket, add a little soy sauce to the fish and the julienne. Garnish with cilantro leaves.

In a small saucepan, heat the canola oil to the point of smoke and pour it over the fish and the julienne. To serve.



  • 2 quails, cleaned
  • 100g Chinese yam, sliced
  • 15 g of goji berries
  • 8 Chinese dates
  • 2 slices of ginger
  • 30 g pearl barley
  • 50 g apples (about ½ apple), sliced


Soak the yam, goji berries and Chinese dates in cold water for 20 minutes. Drain and set aside.

Place the whole quail, ginger, barley and apples in a saucepan, then pour in 8 cups of water. Cover and bring to a boil. Simmer over low heat until the broth reduces by half, about 60 to 90 minutes.

Add the reserved ingredients, then pour the soup into a large presentation bowl. Perform table service.

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