This week marks the Hanshi Festival, or Cold Food Festival—an ancient Chinese tradition (celebrated in Korea and Vietnam) where cooking fires are put out in quiet tribute to ancestors. It’s a time to pause, reflect, and appreciate food in its simplest, most honest form. No flames, no rush—just the gentle ritual of preparing ahead and enjoying meals as they are.
Among the dishes enjoyed during this time are Cold Noodles and Steamed Buns. Cold noodles are typically dressed with soy sauce, sesame paste, a splash of vinegar, and chilli oil—cool, savoury, and deeply satisfying. Steamed buns, made in advance and eaten cold, are often filled with preserved vegetables or sweet bean paste—soft, comforting, and perfect for mindful snacking.
If you’d like to bring a touch of this tradition to your own table, our Oriental chillies, Sichuan pepper, or a pinch of Chinese five spice can add warmth and depth—without ever lighting a flame. It's a beautiful way to slow down, honour the past, and enjoy something a little different.
Recipes below, enjoy all this week Steve and the Spice Team
1–2 tsp chilli oil or Chilli Flakes mixed into a little oil
1 small garlic clove, minced
2 tbsp cold water (to loosen the sauce)
Toppings: julienned cucumber, spring onion, toasted sesame seeds, coriander (optional)
Instructions:
Cook noodles according to the packet, rinse under cold water, and drain well.
Mix all sauce ingredients in a bowl until smooth. Adjust heat and salt to taste.
Toss the noodles in the sauce until evenly coated.
Serve topped with cucumber, spring onion, sesame seeds, and a drizzle more chilli oil if you like it hot.
Cold-Friendly Steamed Buns (Mantou)
Soft, lightly sweetened buns – great filled or plain.
Ingredients:
300g plain flour
1 tsp instant yeast
2 tbsp sugar
150ml warm water
Pinch of salt
1 tsp neutral oil (optional for softness)
Instructions:
Mix yeast, sugar, and warm water in a bowl. Let it sit for 5–10 mins until frothy.
Add flour and salt. Mix into a soft dough. Knead for 8–10 mins until smooth.
Cover and let rise for 1 hour, until doubled.
Divide into 8 pieces, shape into smooth balls or roll flat and fill with sweet red bean paste or spiced veg.
Steam over boiling water for 10–12 mins, then cool completely for Cold Festival serving.
? Serving Tip: Add five spice to your filling or a crack of white pepper in the dough for subtle depth. Serve with a dipping bowl of soy, sesame oil, and chilli flakes.
