Year celebrations there was much feasting.

For westerners, the cuisine of China has always held a particular fascination, and even in tiny Bermuda there are Chinese restaurants.

Cooking this food at home is extremely popular, as Chinese-born cookbook author Jennie Low has discovered. Her Chopsticks, Cleaver and Wok has sold over 60,000 copies and become a cuisine classic.

Here are some recipes from Miss Low's book, which is available at the Bermuda Library: HOT-AND-SOUR SOUP (Sheun Lot Tong) 1 whole chicken breast 2 pieces dried black fungus 6 oz. fresh firm bean cake* 1 qt. chicken stock 1 cup shredded canned winter bamboo shoots 2 eggs, lightly beaten 1 1 tsp. white vinegar 1 tsp. pepper *Be sure to buy firm bean cake. The soft variety will fall apart if prepared in this way.

Seasoning 1 tsp. salt 1 tsp. sugar 3 tsp. thin soy sauce 1 tsp. cornstarch dash of pepper Thickener 1 1 tbsp. cornstarch, mixed well with 3 tbsp. cold water 1 1 tsp. dark soy sauce SKIN and bone chicken. Cut meat into thin strips, julienne style. Place in a bowl. Add seasoning ingredients to chicken. Mix well. Soak fungus in warm water to cover for 15 minutes. Drain, rinse thoroughly, and drain again.

Remove and discard stems. Cut into 1'' slivers; you should have about 1 cup.

Cut bean cake into slices 1'' long by 1 '' thick. Bring chicken stock to a boil. Add chicken, black fungus, and bamboo shoots. Cover and cook for 3 minutes. Note: Recipe may be prepared a few days in advance up to this point and refrigerated. From here on, preparation must be done immediately before serving. Add bean cake. Bring quickly to a boil (do not overcook!). Stir in thickener. Cook for 30 seconds. Stir beaten egg into soup in a circular motion. Immediately turn off heat. Adjust seasoning with salt. Add vinegar and pepper. Mix well and serve. (Some people like more vinegar or pepper, so add them to suit your taste).

CHICKEN CORN SOUP (Sook Mai Gai Tong) 1 whole chicken breast OR 1 lb. chicken thighs 1 lb. fresh mushrooms 2 tbsp. oil 1 qt. chicken stock 1 can (8 oz.) creamed corn 2 large eggs, lightly beaten 1 green onion, finely chopped 1 cup finely chopped cooked ham Seasoning 1 tsp. salt 1 tsp. sugar 1 tsp. thin soy sauce 2 tsp. white wine 2 tsp. cornstarch Thickener 2 tbsp. cornstarch, mixed well with 3 tbsp. cold water 2 tsp. dark soy sauce 1 tbsp. sesame oil SKIN and bone chicken. Mince meat with a cleaver. It should have the texture of ground beef. (A food processor may be used for this step.) Place in a bowl.

Add seasoning ingredients to the chicken. Mix well. Finely chop mushrooms.

Combined thickener ingredients and set aside. Heat wok and add oil. Add chicken and stir-fry for 1 minute over high heat, breaking the meat apart as it cooks. Add chicken stock, creamed corn, and mushrooms. Bring to a boil, cover, and cook for 1 minute. Note: Up to this point recipe may be prepared a few hours ahead and kept at room temperature. From here on proceed immediately before serving Stir in thickener. Cook for 30 seconds. Stir beaten eggs into soup in a circular motion. Immediately turn off heat. Garnish with green onion and ham. Serves 5.

CHINESE FRIED DUMPLINGS (Jow Gwok Jai) 1 cup raw or unsalted roasted peanuts 1 cup raw white sesame seeds 4 slices candied winter melon* 3 cup sweetened shredded coconut 1 pkg. (1 lb.) round dumpling skins** 3 cups oil for deep-frying *Can substitute candied pear or pineapple **Can substitute won ton skins. Fold dumplings into a triangle rather than a half-moon shape or trim off the corners of the skins before folding to make them round. Makes about 80.

Sealing Mixture 1 tbsp. all-purpose flour, mixed with 2 tbsp. cold water If using raw peanuts, toast them in a 325 0F. oven until golden brown (about 15 minutes). When cool, chop fine. Toast sesame seeds in a dry (no oil) frying pan over medium heat until golden brown (about 1 minute). Dice candied winter melon into 1 '' pieces. Combine peanuts, sesame seeds, candied melon, and coconut. Mix well. Place 1 tsp. of the filling mixture in the centre of each dumpling skin. Moisten edge of skin with sealing mixture and fold in half to form a half-moon shape. Seal edges by pressing together firmly with your fingers. Heat oil in wok to 325 0F. Deep-fry dumplings, about 15 at a time, for 2 minutes. Turn and fry until a light golden brown (about 1 minute).

Remove and drain on paper towels. Repeat procedure with remaining dumplings.

Serve hot or at room temperature.

Advance preparation: Peanuts and sesame seeds may be toasted up to 2 weeks in advance and stored together in an airtight container at room temperature.

Note: This is another popular food for the Chinese New Year celebration.

Dumplings will keep nicely in a closed container at room temperature for about 3 weeks.

SESAME CHICKEN (Gee Mah Gai) 2 tbsp. raw white sesame seeds 1 whole chicken breast, or 10 drumettes 2 cup oil for deep-frying 1 tbsp. oil for stir-frying 1 tbsp. finely chopped garlic Batter Egg white from 1 large egg 2 1 tsp. cornstarch 1 tsp. baking soda 1 tsp. baking powder 1 tbsp. cold water Seasoning 1 tsp. salt 1 tsp. sugar 2 tsp. oyster sauce Sauce 1 cup chicken stock 1 1 tbsp. thin soy sauce 2 tbsp. sesame oil 2 tbsp. sugar 2 tbsp. white wine 1 tbsp. oyster sauce 1 tsp. dried crushed red chili pepper (optional) Thickener 2 tsp. cornstarch, mixed well with 2 tsp. cold water To prepare batter: Lightly beat egg white with a fork. Add cornstarch, baking soda, baking powder, and water. Mix thoroughly. Let stand for at least 5 hours, or as long as overnight at room temperature. If prepared more than a day in advance, refrigerate.

Toast sesame seeds in a dry (no oil) frying pan over medium heat until golden brown (about 1 minute). Skin and bone chicken breast. Cut into pieces 1 1 '' x 1 ''. Leave drumettes whole. Place chicken in a bowl. Add seasoning ingredients to chicken. Mix well. Combine sauce ingredients and mix well. Heat 2 cup oil in wok to 325 0F. Add chicken pieces to batter and coat thoroughly.

Drop chicken, a piece at a time, into hot oil, stirring after each addition to make sure chicken doesn't stick to pan bottom. Deep-fry for 4 minutes. Remove chicken and drain on paper towels. Remove oil from wok. Heat wok and add 1 tbsp. oil. Add garlic and stir-fry for 20-30 seconds. Add sauce mixture and bring quickly to a boil. Stir in thickener. Cook for 30 seconds. Add chicken to wok and mix well. Remove to platter. Sprinkle with sesame seeds and serve.

Serves 4.

Advance preparation: The sesame seeds may be toasted 2 weeks in advance and stored in a closed container at room temperature. The batter may be made up to 2 days in advance and refrigerated. The chicken may be deep-fried a few hours in advance and kept at room temperature. It does not need to be reheated before adding to the wok to mix with other ingredients. The hot sauce will heat the chicken sufficiently.

HOISIN SAUCE SPARERIBS (Hoisin Jerng Pai Gwut) 2 lbs. pork spareribs 1 1 tbsp. cornstarch 2 tbsp. oil 1 tbsp. finely chopped garlic 2 green onions, diced chicken stock, as needed Sauce 1 1 cups chicken stock 1 tsp. salt 1 tsp. sugar 1 tbsp. chili paste with garlic 1 tbsp. hoisin sauce 1 tbsp. catsup 1 tbsp. dark soy sauce 1 tbsp. oyster sauce 1 1 tbsp. white wine Thickener 1 tbsp. cornstarch, mixed well with 2 tbsp. cold water HAVE butcher cut slab of spareribs lengthwise into strips 1 1 '' side. Cut rib bones apart and trim off fat. Place in a bowl. Add cornstarch to spareribs and mix well. Combine sauce ingredients and mix well. Heat wok and add oil. Add garlic and green onions and stir-fry for 30 seconds over high heat. Add spareribs and stir-fry for 3 minutes. Add sauce mixture. Bring to a boil, cover, reduce heat to medium, and cook for 40 minutes. There should be at least 1 cup of liquid remaining. If not, add chicken stock to make 1 cup. Stir in thickener. Cook for 30 seconds. Serves 6.

Advance preparation: The entire recipe may be prepared in advance and refrigerated. It keeps well for several days.

Variation: Substitute 2 lbs. chicken parts for the spareribs. Cook in the same way and for the same length of time.

CHICKEN AND PRAWN SIZZLING PLATTER (Tit Behn Gai Tung Ha) 1 whole chicken breast 1 lb. medium-sized prawns in the shell 1 lb. fresh mushrooms 2 tbsp. oil 1 tbsp. finely chopped garlic 2 tsp. finely chopped ginger root 1 cup chicken stock 2 green onions, slivered Seasoning for Chicken 1 tsp. salt 1 tsp. sugar 1 tsp. thin soy sauce 1 tbsp. oyster sauce 1 tbsp. white wine 2 tsp. cornstarch Seasoning for Prawns 1 tsp. thin soy sauce 1 tsp. cornstarch Thickener 1 tbsp. cornstarch, mixed well with 2 tbsp. cold water 1 tbsp. sesame oil Get those chopsticks ready for a Chinese feast From Page 26 PRE-HEAT 11'' cast-iron sizzling platter or aluminium steak plate in a pre-heated 500 0F. oven for 20 minutes. It is very important to have it very hot. Skin and bone chicken. Cut into pieces 1 1 '' by 1 ''. Place in a bowl.

Add seasoning ingredients for chicken to bowl. Mix well. Shell, de-vein, wash, and drain prawns. Place in a bowl. Add seasoning ingredients for prawns to bowl. Mix well. Slice mushrooms. Heat wok and add oil. Add garlic, ginger, and chicken and stir-fry for 2 minutes over high heat.

Add chicken stock and prawns. Cover and cook for 2 minutes over high heat.

Stir in thickener. Cook for 30 seconds. Remove to a dish. Immediately take the hot food and the pre-heated sizzling platter to the table. Quickly pour the chicken mixture onto the platter. If both the food and the platter are very hot there will be a loud sizzling noise. If you are entertaining guests and using an elegant table cloth, you may wish to protect it with plastic. Another solution is to invite the guests to the kitchen "to see the show'' before taking the platter to the table. Serves 5.

FRIED RICE (Chow Fon) 1 lb. barbecued pork 1 head iceberg lettuce 3 1 tbsp. oil 3 eggs, lightly beaten 4 cup cold steamed rice 1 green onion, finely chopped 3 cup fresh or defrosted frozen peas 1 cup bean sprouts 1 tsp. salt 1 tbsp. oyster sauce 2 tsp. dark soy sauce CUT barbecued pork into 1 '' cubes. Finely shred lettuce. You should have about 1 cup. Heat wok and add 1 tbsp. oil. Add eggs and scramble until just set over medium-high heat. Remove from work and set aside. Heat wok and add 2 1 tbsp. oil. Add rice and stir-fry for 3 minutes over medium heat. (If you are using rice that has been stored in the refrigerator and it is hard, add 2 tsp.

water to soften it.) Be sure to stir constantly so that their rice does not burn. Add barbecued pork, green onion, peas, and bean sprouts. Stir-fry for 2 minutes over high heat. Add salt, oyster sauce, and soy sauce. Mix thoroughly.

Add shredded lettuce and scrambled eggs. Mix well. Serve. Serves 6 Advance preparation: Steamed rice may be cooked a few days in advance and refrigerated. Note: Steps 2 and 3 may be done a few hours in advance and kept at room temperature.

Variations: Use cubed chicken, turkey, or ham or bay shrimp in place of the barbecued pork.

EGG FOO YUNG (Foo Yung Dong) 2 tbsp. raw white sesame seeds 1 medium-sized yellow onion 1 lb. barbecued pork cooked ham about 7 tbsp. oil 1 lb. bean sprouts 1 cup sliced canned winter bamboo shoots 1 tsp. salt 1 tsp. sugar 6 large eggs 1 tbsp. oyster sauce 1 tbsp. thin soy sauce 1 green onion, finely chopped Gravy 1 cup chicken stock 1 cup sliced fresh mushrooms (optional) 1 1 tbsp. cornstarch, mixed well with 1 1 tbsp. cold water 1 tsp. sugar 1 tsp. dark soy sauce TOAST sesame seeds in a dry (no oil) frying pan over medium heat until golden brown (about 1 minute). Cut yellow onion into thin slices. Cut pork or ham into thin strips, julienne style. Heat wok and add 1 tbsp. oil. Add bean sprouts, yellow onion, barbecued pork or ham, bamboo shoots, salt, and sugar and stir-fry for 2 minutes over high heat. Do not overcook. Remove from wok and set aside to cool.

Make the gravy: In a small saucepan, bring chicken stock and mushrooms to a boil. Combine cornstarch mixture, sugar, and soy sauce and stir into boiling stock. Cook for 1 minute. Keep warm.

In a bowl, beat eggs. Add oyster sauce and soy sauce. Mix well. Add the cooled stir-fried ingredients to egg mixture and mix well. Note: Recipe up to this point may be done a few hours in advance and kept at room temperature. Heat a large non-stick frying pan and add 2 tbsp. oil. Add 1 cup of the egg-vegetable mixture to the pan for each pancake. An 11'' pan will hold 4 pancakes. Fry pancakes about 2 minutes on each side. Remove to heat proof serving dish and place in an oven pre-heated to 300 0 F. Turn off oven heat.

Repeat procedure with remaining oil and egg-vegetable mixture. You should make about 10 pancakes in all. Meanwhile, re-heat gravy to serving temperature.

Pour hot gravy over patties and garnish with chopped onion and sesame seeds.

Serves 5.

Advance preparation: Sesame seeds may be toasted up to 2 weeks in advance and kept in an airtight container at room temperature. Note: These patties (without the gravy) make great sandwich fillings.

SPICED CABBAGE (Lot Yeh Choy) 1 head green cabbage (about 1 lb.) 1 tbsp. sesame oil 1 tbsp. thin soy sauce 1 tbsp. cider vinegar 1 tbsp. sugar 1 tsp. salt 1 tsp. chili paste with garlic* 1 tbsp. oil *Omit the chili paste if you don't like spicy food CUT cabbage into pieces approximately 1 1 '' by 1 ''. Combine sesame oil, soy sauce, vinegar, sugar, salt, and chili paste with garlic in a bowl. Mix well.

Heat wok and add oil. Add cabbage and stir-fry for 3 minutes over high heat.

Add sesame-oil mixture and mix well. Remove from the heat and let cool. Chill in the refrigerator for 2 hours before serving. Serves 6.

Advance preparation: Entire dish may be completed in advance and refrigerated for up to 8 hours.

Serving suggestion: Serve with Cantonese Beef Stew, Red Pepper Prawns, and Steamed Rice for a satisfying dinner.