Yusheng (lo hei prosperity salad)

Step 1: Put 10 ½ oz daikon (white radish), 2 carrots and 5 ½ oz green radish or cucumber in a clean tea towel, a handful at a time, and squeeze hard until no more water drips out. Common mistake: skipping this, which leaves a soggy, watery salad.

Step 2: Arrange the squeezed vegetables in separate mounds around a large platter, with 1 ⅜ oz pickled ginger, 1 ⅜ oz pickled shallots and 5 ½ oz pomelo segments between them. Keep it chilled until the guests are ready.

Step 3: Whisk 6 tbsp plum sauce, 1 tbsp honey and 1 tsp sesame oil in a small bowl until smooth, warming it for a few seconds if the honey is stiff.

Step 4: Keep the 7 oz smoked salmon in the fridge until the very last moment, then lay the strips in the centre of the platter. Squeeze 1 lime over the fish (for abundance and good luck).

Step 5: Gather everyone round and add the toppings one by one, calling out each wish: sprinkle over ¼ tsp ground white pepper and ¼ tsp five-spice powder, drizzle 2 tbsp neutral oil in a circle, then pour over the plum dressing.

Step 6: Scatter over 1 ¾ oz roasted peanuts, 2 tbsp toasted sesame seeds and 1 ¾ oz fried flour crackers (pok chui), then everyone tosses the salad high with chopsticks, shouting 'lo hei', until it is well mixed. Serve straight away while the crackers are still crunchy, and throw away any leftover raw fish after 2 hours at room temperature.