Beginning Feb. 8th the Nine Dragons Restaurant at Epcot Celebrates ‘Year of the Monkey’

To celebrate the Chinese, “Year of the Monkey” the restaurant is offering some very yummy menu items as well as a new pri fixe lunch menu.

The lunch special will consist of 3 courses for a very low price of $17.98. You will start your meal with spring rolls or pot stickers. Then you have your choice of three entrees: Happily Family, with sliced chicken breast, beef and shrimp stir fry; Moo Goo Gai Pan with stir-fried chicken breast, mushrooms and snow peas; and General Tso’s Chicken Buns Lunch Box with three steamed buns and hot-and-sour soup.

Now that you are drooling I’ve saved the best for last, DESSERT! You have a choice between some very interesting desserts. A fan of strawberry’s will love the strawberry-red bean ice cream. For those with a little different taste in mind can indulge in the ginger-caramel ice cream.

They have also added another menu item just for the celebration:

• Three steamed buns: braised pork belly served with chili aioli; sweet-and-sour, batter-fried fish buns topped with pork floss; and General Tso’s Chicken buns with batter-fried chicken breast.

Not visiting the parks anytime soon? No worries, the menu specials run through January 27, 2017. Nine Dragons restaurant is open daily for both lunch and dinner and the Disney Dining Plan is accepted.

If you are a Disney Passholder, Disney Vacation Club, Tables in Wonderland or a Golden Oak you will save an additional 20% for the month of February to celebrate the Chinese New Year.

The Disney Parks blog also shared a recipe for steamed buns so that you can celebrate the “Year of the Monkey” at home for the Chinese New Year!
Sweet-and-Sour Fish on Steamed Buns (Makes 4)

• Sweet-and-Sour Sauce
• 1 cup water
• ½ cup ketchup
• ¼ cup Worcestershire sauce
• ¼ cup sugar
• ¼ cup vinegar
• ½ teaspoon salt
• 2 teaspoons cornstarch

Fish

• 8-ounce fillet white fish, such as cod, snapper or grouper
• ½ teaspoon salt, plus additional for seasoning
• Pinch ground white pepper
• ¾ cup all-purpose flour
• ¼ cup cornstarch
• 1 teaspoon baking powder
• 2/3 cup water
• 2 tablespoon vegetable oil, plus additional for frying
• 4 prepared bao buns (folded Chinese-style steamed buns–see Cook’s Note below)

Garnish

• Thinly sliced onion, carrot, and lettuce
• Pork Floss (see Cook’s Note below)

For sweet-and-sour sauce:

1. Combine water, ketchup, Worcestershire sauce, sugar, vinegar, and salt in a small saucepan over medium-high heat. Bring to a simmer.
2. Combine cornstarch with 2 tablespoons water, stirring until dissolved. Stir cornstarch mixture into sauce, stirring constantly. Simmer, stirring constantly, until sauce thickens, 1 to 2 minutes. Set aside.

For fish:

1. Pat fish dry and cut into four equal-size pieces.
2. Season fish with salt and white pepper. Set aside.
3. Whisk together flour, cornstarch, and baking powder in a medium bowl. Whisk together water and 2 tablespoons vegetable oil. Add water mixture to flour mixture, whisking just until no lumps remain.
4. Pour vegetable oil into a deep pan to a depth of at least two inches. Heat oil to 350°F.
5. Dip seasoned fish into prepared batter. Shake off excess. Drop gently into oil. Fry 2 to 3 minutes, until golden brown.
6. Transfer cooked fish to a plate lined with paper towels. Sprinkle with salt.
7. Reheat steamed buns by placing in a steamer basket over simmering water 4 to 5 minutes.
8. On a plate, assemble bun by inserting a slice of fried fish between a bun, ladle sweet and sour sauce over fried fish, and place garnish over sauce. Sprinkle with pork floss (optional). Serve immediately.

Cook’s note: Bao buns are available in the refrigerated or freezer section of Asian markets. Pork floss is a sweet and salty dried, shredded pork product available in most Asian markets.

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