Thanksgiving is a wonderful holiday because it has everything to do with eating, drinking and chatting and nothing to do with gift-giving.
The only hitch is the choice of food itself as turkey is the least interesting type of poultry to eat. In fact, turkey should solely be used as a vessel for roasting the stuffing in as stuffing is actually the most important part of the Thanksgiving meal. Everything else — mashed potatoes, over-sugar-ized sweet potatoes, over-cooked green beans and pumpkin pie — can be replaced.
In honor of this week’s holiday, I propose the following updated and absolutely perfect Thanksgiving menu:
Beijing roast duck
Allow for a whole duck’s worth of crispy skin per person
Sichuan dry-fried green beans
Spicy, delicious, addictive
Traditional American stuffing
Cooked in a turkey, a turkey which should then be given away
Char siu bao
Steamed buns filled with barbecued pork
Macanese egg tarts and more Beijing roast duck
Despite my menu fantasy, I will celebrate this Thanksgiving happily eating a traditional turkey dinner (in nontraditional Zhuhai, China) with long-time expat friends. (This upgraded menu will be kept in reserve for Christmas, because one turkey per year is really enough.)
Photo credit: Beijing roast duck at Sha Tin 18 here.