From Thanksgiving. I made glutinous rice with pumpkin wrapped in lotus leaves (南瓜糯米雞) . It was a huge hit. This dish offers every mouthfeel imaginable and is full of flavor because all of it gets trapped inside the lotus leaves.
Classic dish: Kung Pao Chicken. Seriously sichuan peppers (lemony and numbing) make this dish really pop.
What do you do when you have left overs? Dump it into the rice cooker and boil it with the rice. Here we have chicken, ground pork, mushrooms and very fragrant pumpkin paste in the rice.