DOCUMENTATION FOR HRM10

(China Cuisine)
Submitted by: Santos, Elizabeth Viray, Giselle Ingles, Bianca Fajardo, Francis Yco, fitz

Countrys Description
-Topography
The vastness of China's geography and history echoes through the polyphony of Chinese cuisine. To begin, it is best to divide Chinese cuisine, with all the appropriate disclaimers and caveats, into that of four major regions: the northern plains, including Beijing; the fertile east, watered by the Yangtse River; the south, famous for the Cantonese cooking of the Guangdong Province; and the fecund west of Szechwan and Hunan Provinces. Canton is, perhaps, the most famous of the food areas. Long, warm, wet days throughout the year create the perfect environment for cultivating most everything. The coast provides ample seafood, the groves are filled with fruits. Cooking methods and recipes here are sophisticated and varied. Since the local produce is so gorgeous, the cooking highlights its freshness, relying less on loud sauces and deep-frying. To the mountainous west, in Szechwan and Hunan provinces, steamy heat and spicy foods fill the restaurants. Rice grows abundantly, as do citrus fruits, bamboo, and mushrooms. The spiciness of the food tells of locally grown chiles and the inclinations of the local palate, though some say the spices are used to mask the taste of foods that rot quickly in the heat.To the east of Hunan lies "the land of fish and rice." Like the west in latitude, it has the added bonus of lowlands for rice cultivation and a rich ocean's edge for fish. The northern region of China reaches into the hostile climate of Mongolia -- land of the Gobi Desert and Arctic winter winds. Mongolian influence appears in the prevalence of mutton and lamb -- many in the region are Muslim, so pork is forbidden -- and in the nomadic simplicity of the Mongolian fire pot. The north is not amenable to rice cultivation so, wheat, barley, millet and soybeans are the staples; breads and noodles anchor the meal. The vegetables and fruits -cabbage, squash, pears, grapes, and apples -- are like those grown in North America. Beijing is the pearl of the region; royal haute cuisine was born and bred inside her walls. However, the centuries and the accumulated wisdom of China's best chefs have conspired to make imperial cuisine an incredible achievement that belongs to all of China. Once the meal is cooked, it is served all at once to the family, who eats with chopsticks and drink soup with a wide spoon. The average dinner includes a starch -- rice, noodles, bread, or pancakes -- a meat dish, vegetable, and soup, which serves as a beverage. For formal meals and banquets, there are many successive courses which are served in a strict traditional order.

-Customs
Meeting Etiquette - Greetings are formal and the oldest person is always greeted first. - Handshakes are the most common form of greeting with foreigners. - Many Chinese will look towards the ground when greeting someone. - Address the person by an honorific title and their surname. If they want to move to a first-name basis, they will advise you which name to use. -The Chinese have a terrific sense of humors. They can laugh at themselves most readily if they have a comfortable relationship with the other person. Be ready to laugh at yourself given the proper circumstances. Gift Giving Etiquette -In general, gifts are given at Chinese New Year, weddings, births and more recently (because of marketing), birthdays. -The Chinese like food and a nice food basket will make a great gift. -Do not give scissors, knives or other cutting utensils as they indicate the severing of the relationship. -Do not give clocks, handkerchiefs or straw sandals as they are associated with funerals and death. -Do not give flowers, as many Chinese associate these with funerals. -Do not wrap gifts in white, blue or black paper. -Four is an unlucky number so do not give four of anything. Eight is the luckiest number, so giving eight of something brings luck to the recipient. -Always present gifts with two hands. -Gifts are not opened when received. -Gifts may be refused three times before they are accepted. Dining Etiquette -The Chinese prefer to entertain in public places rather than in their homes, especially when entertaining foreigners. -If you are invited to their house, consider it a great honor. If you must turn down such an honor, it is considered polite to explain the conflict in your schedule so that your actions are not taken as a slight. -Arrive on time. -Remove your shoes before entering the house. -Bring a small gift to the hostess. -Eat well to demonstrate that you are enjoying the food! Table manners: -Learn to use chopsticks. -Wait to be told where to sit. The guest of honor will be given a seat facing the door. -The host begins eating first.

-You should try everything that is offered to you. -Never eat the last piece from the serving tray. -Be observant to other peoples' needs. -Chopsticks should be returned to the chopstick rest after every few bites and when you drink or stop to speak. -The host offers the first toast. -Do not put bones in your bowl. Place them on the table or in a special bowl for that purpose. -Hold the rice bowl close to your mouth while eating. -Do not be offended if a Chinese person makes slurping or belching sounds; it merely indicates that they are enjoying their food. -There are no strict rules about finishing all the food in your bowl.

I.
1kl pork shrimp 2 carrots

Cuisines

Appetizer: Siomai

2 or 3 onion 1 tsp. Sesame oil 3 eggs 1 vetcine salt siomai wrapper water chestnut

Soup: Chicken Creamy Mushroom

Cream of Muchroom 1medium can mushroom 1kl chicken 1 carrots salt cilantro chicken stocks

Main Dish: Pork bbq with sesame seeds

1kl pork oyster sauce bbq marinade garlic ketchup brown or white sugar pepper calamansi salt chili powder

Dessert: Buchi
1 pack malagkit na powder munggo 1kl niyog brown sugar

III. Pictures