Customers shop for wax duck at a stall in Kuala Lumpur's Chinatown January 20, 2009. Wax duck, a delicacy enjoyed by many Malaysian Chinese at the Lunar New Year, will be missing from some tables this year as people cut back on traditional festive foods to weather a slowing economy. Eaten only during Lunar New Year, a major Chinese festival which falls on January 26-27, wax duck or lap ngap in Cantonese is made by preserving a flattened, deboned bird in salt, spices and fat. The "wax" in the name refers to the cycles of the moon.
  Wax duck, a delicacy enjoyed by many Malaysian Chinese at the Lunar New Year, will be missing from some tables this year as people cut back on traditional festive foods to weather a slowing economy. Eaten only during Lunar New Year, a major Chinese festival which falls on January 26-27, wax duck or lap ngap in Cantonese is made by preserving a flattened, deboned bird in salt, spices and fat. The "wax" in the name refers to the cycles of the moon.  

Editor: Wang Nina