First Winner.

Sally Luarca

She wrote:

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Second Winner

Jorlett Bibangco

She Wrote…

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Congratulations! We will send you an e-mail confirming the details. We look forward to celebrating with you here at Shangri-La Finest Chinese Cuisine on Mother’s Day!

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By Nella Crizelle Escalona – Abainza

It’s that time of the year when the dragon and lion dances are here!  Shopping malls and establishments are feasted with red lanterns.   Sold even along sidewalks are the tikoy and ang pao.  The atmosphere is festive – even for the Filipino community.   People end up greeting each other “Kung Hei Fat Choy” – whether they know what it means or not.  A happy festive atmosphere, accompanied with drum beating and merry making indeed proves it is indeed Chinese New Year!

What Exactly is Chinese New Year?

Chinese New Year is actually the Spring Festival for the Chinese.  It has no definite date on the Gregorian calendar.  The Gregorian calendar follows a solar cycle while the Chinese calendar follows a Lunar cycle.  It is considered the grandest and most important festival in the Chinese calendar. In the Chinese calendar, the winter solstice (the peak of winter) falls on the 11th month.  The Chinese New Year falls on the second new moon after the winter solstice.

Chinese New Year was traditionally called “Lichun” which refers to the end of winter and the start of spring.  The occasion marks the start of the Lunar New Year.

 It is said that the preparations for the start of the spring festival are done to drive out bad luck and to welcome prosperity.  The house is cleaned to send away bad luck and evil spirits.  Food that is believed to bring luck, longevity and prosperity are served during dinner.  The merry color of red is worn.

The eve before the new year is celebrated with a “reunion dinner” by the Chinese where in sweets, delicacies, pigs, ducks and fish.  Family members away from home are to return and celebrate the reunion dinner with the whole family.

Preparation starts seven days before New Year’s eve.  Cleaning of the house as well as butchering is done.  New clothes are bought, especially for the children. Rice barrels must be full to ensure a year of bounty.

Chinese new year brings new hopes in the advent of spring.

Why is the Fish Dish Intentionally Not Finished?

During the “Reunion Dinner,” the fish dish is intentionally not finished.  The remaining fish is to be stored overnight.
From the previous article, “What’s What in the Chinese Meal,” it was explained that the fish is the symbol of prosperity and abundance in Chinese.  Fish is pronounced as “yu” – the same term used to refer to abundance, richness and excessive wealth.  Eating fish will bring prosperity to the year to come.
The reason for storing the remaining fish spans from the Chinese phrase, “Every year there is fish.”  It is a homophone for the saying, “Be blessed every year.”  Leaving fish behind will assure abundance and prosperity.

The 12 Animal Signs

According to folklore, the animals were quarreling as to who is the real leader.   The Jade Emperor, the ruler of all the Gods in Chinese mythology, issued a decree to hold a competition where in the animals would run across a river and the position on the race would determine their place.

Legend says that during that time, the cat and the rat were the best of friends.  The cat was persistent to have a place in the race.  Since the cat was a sleepy head, he asked the rat the favor of waking him up in the morning just in time for the race.

With much excitement, the rat forgot to wake up the cat.  He went straight to the river bank to join the race.  The rat played the race really smart.  The ox was leading the race all the while, yet the smart little rat didn’t rely on running the course using his little feet.  He rode the ox’s back.  Just as the ox was about to reach the finish line on other side of the river, the rat made a hug leap towards the bank and ended up placing first.  This explains why the rat is the first animal in the start of the cycle.  The lazy and slow pig finished last.  The order of the animals finishing the race are as follows: 1) rat, 2) ox, 3) tiger, 4) rabbit, 5)  dragon, 6) snake, 7) horse, sheep, 9) monkey, 10)  rooster, 11) dog and 12) pig.

The cat never made it to the race because he woke up when the race was already done.  He ended up hating the rat.  Whenever he saw the rat, he wanted to kill him.

The order of the competition determine the 12-year cycle representing each year on the Chinese calendar.  For 2013, we have the Snake!

The Color Red

Why wear red?  Legend says that the first spring festival was a village’s fight against the mythical beast name “Nian.”  Nian was notorious for visiting during the first day of the year to wreak havoc – he eats the livestock, crops and even children.

The villagers would put food outside their houses so that Nian would eat the food instead of causing them harm.  They believed that after eating the food, Nian would no longer attack people.

One day, Nian was scared away by a little child wearing red.  The people then understood that Nian was scared of the color red.  Since then, the villagers hung red lanterns and red screen rolls on their houses whenever the new year was about to arrive.   They also used firecrackers to scare Nian away.

From then on, Nian never returned.  Since then, the color red was believed to drive out bad luck and evil spirits.

The Tikoy

Tikoy is actually a Hookkien term and is commonly used only in the Philippines.  It refers to the Chinese New Year cake, Nian Gao.  Nian is the Chinese term for for sticky and has an identicial sound to the term used for the word year.  The word gao means cake and has an identical sound the term referring to high or tall.  Eating nian gao is raising oneself higher in the coming year.

The legend says that the same monster, “Nian,” in the previous part used to stay in the cave of a mountain.  Nian would come out to hunt for animals when he goes hungry.

Unfortunately, animals hibernate during winter.  His option is to hunt for humans to fulfill his hunger.  While humans lived in fear of Nian, a smart villager named Gao and prepared some pastry at his doorstep.  Upon Nian’s arrival, he didn’t find humans to devour and instead feasted on the pastry at Gao’s doorstep.  He ate it, felt full and went back to the mountain.  The villagers celebrated their survival.  From then on, the villagers prepared the cake during winter, just in time for Nian’s arrival.

The Ang Pao

Ang pao is the red envelope, popularly seen during the Chinese New Year.  It is usually presented during social and family gatherings such as weddings.  It is known as hong bao in Mandarin, angbao in Taiwanese, angpao in Min nan and laisee in Cantonese.

It is believed that the money contained in this red packet is said to surpress evil in little children, can keep the children healthy and bring long life.  The red color symbolizes good luck and drives away evil spirits.

The angpao contains a monetary gift, usually an even digit and may range from a few to a thousand Yuans.  It is usually given by adults, specifically married couples, to children.

The amount of money is usually even in number because odd numbered amounts are usually associated with funerals.  The amount should also not contain the number four because four refers to death.  At weddings, the amount contained in the envelope is usually enough to cover the amount spent for the guest.  It also signifies goodwill to the newlyweds.

The amount given should be in paper notes so as to avoid heavy coins and to avoid judging the amount contained before opening.  It is traditional to put brand new notes inside the envelope.  Customarily, opening the envelope should not be done in front of relatives out of courtesy.

This same red envelope is used to handle payments to lion and dragon dancers during the Chinese festivities.

Let’s merrily welcome the Year of the Snake at Shangri-la Finest Chinese Cuisine.  Click here for our Chinese New Year Menu.

Rice Dishes

Whether it be glutinous, made into porridge, steamed or fried, rice can never missed out in any Chinese meal.
Rice is a staple in any Asian cuisine. With China contributing 10% of the world’s arable land, no doubt China is one of the world’s largest rice producer. It is said that rice domestication began in this country as early as 7500 BC. Rice, in the Asian food culture, is treated like bread for the Westerners. No meal is complete without it.

Fried Rice
Fried rice is a familiar dish in the Chinese cuisine. Added ingredients make each kind of fried rice stand out from the other. Fried rice was said to have been invented during the Sui Dynasty in the city of Yangzhou in the eastern Jiangsui province.

Among the varieties of fried rice is the Yang Chow fried rice, where Chinese chicken barbecue, prawns, roast, pork, scallions are stir-fried together with rice. Contrary to popular belief, this dish did not originate in Yangzhou. This recipe was invented by Qing dynasty’s Yi Bingshou. It was named such because Yi Bingshou was once magistrate of Yangzhou. The chicken barbecue is the essential ingredient that gives the sweet-like flavor to the dish. Today, the yang chow fried rice is the meter stick in judging Western special friend rice.

Other varieties of fried rice include chicken fried rice, shrimp fried rice and Lap cheng fried rice – a kind which includes Chinese chorizo on it.

Actually, the main key to produce the best fried rice is to use previously cooked rice. Old rice is dry – reducing the risks of coming up with a wet rice dish. Fried rice is not meant to be sticky. One of the secrets of fried rice is to cook the ingredients separately to maintain their respective flavours. It is up to you if you remove each ingredient in the pan before mixing everything in the end. The egg is usually scrambled and mixed into the stir-fried ingredients.

Fried rice can be served as main or side dish. Simple fried rice can be used as substitute for plain rice in an evening meal. For formal Chinese dinner, fried rice is usually served towards the end of the meal – just before the dessert.

Congee
Congee is actually meant to be a breakfast dish. Also known as jook in Cantonese, congee is simply Chinese porridge – rice that is cooked with more than usual amount of water. The amount of water would make the rice too soft and viscous. There is no rule as to what to add to the rice – you can put fish, meat, vegetables, herbs, shredded lotus leaf and the like.

The name congee was derived from the Indian term, “kanji.” Kanji refers to the water used for boiling rice. The purpose of congee in Chinese cuisine is to warm the body and to act as a substitute to warm beverage. The Chinese don’t usually serve cold drinks.

Congee is usually served with crullers, called “you tiao” for dipping. These crullers are twisted strips of dough, approximately 12 inches in length and deep-fried in oil. The two go together like the way you dip bread in hot latte or churros in chocolate.

Glutinous Rice
Glue-like in nature, glutinous rice is a sticky kind of rice and not rice that contains gluten.

Nuomi fan, as called in Chinese, is steamed glutinous rice cooked with Chinese sausage, Chinese cooked mushrooms, chopped barbecued pork and shrimps. Machang (in Filipino), called Zongzi in traditional Chinese, is a dimsum dish consisting of glutinous rice with chicken, wrapped in lotus leaf and steamed.

Glutinous rice is also ground to produce glutinous rice floor, used in making niangao and tangyuan. These dishes are served during Chinese New Year.

Noodles
A symbol of longevity in the Chinese culture, noodles are served long and uncut. This is the reason why noodles are served during birthday celebrations.
Noodles date back to the East Han Dynasty in 25 – 220 AD. Chinese noodles can either be thin as needles or thick like chopsticks. They provide the dietary balance in the Chinese cuisine. It is where the fan (starches and grains) meet the tsa’i (fruits and vegetables). There are over a thousand types of noodles due to the fact that there are numerous ways of cooking it. Noodles can served both hot and cold. It can be boiled, steamed, stir-fried or served in soup.
There is also no limit as to what can be added and used to season the noodles. You can use all the vegetables and meat you wish to add. Whichever way, you’ll first need to, using chopsticks, stir the noodles till all the materials are evenly mingled before enjoying it.

Vegetables
The Chinese cuisine boasts of its dietary balance and one of the reasons for this is that vegetable is a staple in the kitchen. Next to rice, vegetable is another essential. The Chinese prefer to eat cooked rather than raw vegetables. They also turn veggies into pickles.
The vegetables are usually cut into thin strips or little pieces and are also often stuffed into dumplings. They are usually combined with meat, tofu, fish, seafood and noodles. Veggies are also used for soups, braises, wontons and steamed buns.

Eggs
Chicken, quail, duck, goose and pigeon eggs – name it, you’ll have it in the Chinese cuisine. Eggs symbolize generation, rebirth and fertility in the Chinese tradition. At weddings, child-births, a baby’s first month birthday and other festivities, red-dyed eggs are passed out as gifts promising prosperity. Eggs represent hope, prosperity and babies.
Lots of egg dishes are present in the Chinese cuisine, with which the most famous are the salted duck eggs and the century eggs.
Salted duck eggs are made of fresh duck eggs, by soaking in brine for about one month till the yolk becomes bright orange-red color, and the salty flavor is absorbed.
Century egg can be made from either duck, chicken or quail eggs. Eggs are soaked in a mixture of ash, salt, lime, clay and rice straw for several weeks or months, depending on different processing methods, till the white becomes a dark-brown transparent jelly, while the yolk becomes a cream-like, dark-green substance. The eggs smell a strong odor of sulphur and ammonia.

Fish
The fish is a symbol of abundance and prosperity in Chinese. Pronounced as “yu” in Chinese, this term is the same term used for abundance, richness, excessive wealth. During the new year, eating fish will bring prosperity to the coming year. This is the reason why fish is never absent in festivities and celebrations. 
At banquets, it is customary to serve the whole fish, with the head pointing to the guest of honor.
The Chinese measure the skill of a chef by the way he cooks fish. As Chinese Philosopher Laozi states, “Governing a great nation is like cooking a small fish.”

Tofu
Tofu is called beancurd by Westerners. Made from soy milk, water and curdling agent, tofu is formed into blocks. Tofu is totally of Chinese origin. Tofu is often used in Chinese dishes because it can easily absorb the flavor from spices and marinades. It is very rich in calcium, protein and iron.

Lately, tofu has been popularly used in vegetarian Western diets. Tofu is usually combined with fish and is also a staple in soups.

Soup
It was always believed that soup contains healing powers and invigorating effects These are the reasons why soup is often given to people with fever. The Chinese soap may be as old as time itself.

Soup is considered a main dish and not an appetizer. Keen details are given to the stock where meat, bones, eggs, herbs, vegetables, fruits, crops and edible fungi are combined.

Chinese soup can either thin such as broth, or thick with stock and starch.

Meat and Poultry
For the Chinese, every part of the animal can be eaten – skin, blood, feet. Pork is the most consumed meat and is present in almost every meal. The Chinese eat cooked meat, may have it stir-fried, boiled, roasted, boiled or poached.

Peking Duck
The most famous meat dish of the Chinese is unmistakably the Roasted Peking Duck. The ducks are especially bred for the dish, slaughtered after 65 days and are seasoned well prior to roasting. This dish has been prepared since the Imperial Era. The dish is meant to have thin and crisp skin. It is usually sliced in front of the diners before serving.

Come and enjoy the richness of Chinese cuisine, only at Shangri-la Finest Chinese Cuisine. We offer a wide variety of dishes for you to savor up to the last drop.

Rich in culture, the Chinese dining table isn’t as ordinary as one could ever think of – especially to people who are used to Western dining etiquettes when the meal should pass as a refined ritual with laughing kept reserved. Without a doubt, Chinese cuisine is one of the richest and greatest cuisines in the world.

With food as a great expression of a nation’s identity and culture, it is a given fact that Chinese Dining experience is a profound and interesting topic.

Lots of factors make it more interesting – from chopsticks, to house teas, to the lauriat and the variety of dishes.

The Jovial Ambiance
The Chinese are used to a merry ambiance where laughing and loud talking is usual. Being merry would denote that the people are more than happy and satisfied with the food they are enjoying. The Chinese culture hails jollification and this jovial atmosphere is not exempted in the dining table. The taste of the food could be judged by the noise of the restaurant and the smiles of the diners. A large crowd indicates that the food being served is undoubtedly delicious.

If your celebration calls for a more intimate atmosphere, such as special occasions in the family, better request for a “Baoxiang.” These are individual small rooms for more exclusivity.

The Lauriat and the Lazy Susan
Part of this culture is what we call the “lauriat.” The lauriat is a type of food service that originated in china where a “lazy susan” is used.

The “lazy susan,” which used to be called, “dumbwaiter,” is the round rotating tray placed on top of a round dining table. Nowadays, “dumbwaiter” refers to an elevator for transporting food. The lazy susan is used to move the food either clockwise or counter clockwise depending on the way the guest wishes to move it.

The Chopsticks and Utensils
With Westerners used to the spoon and fork, the chopsticks can be the best icon to represent the Chinese cuisine. The Chinese cuisine use chopsticks, bowls and spoons. Knives and forks are not part of the dining table.

It is said that according to Confucius, knives should be kept out of the dining table since it reminds people of the slaughterhouse. The Chinese meal should denote peace, happiness and harmony. The knife, on the contrary, is a weapon and could therefore disrupt the harmony on the dining table. This explains why knives should be kept out of the dining table.

The chopsticks, on the other hand, date back their origin some 5,000 years ago in China. The people used to cook their food in large pots and used twigs to retrieve the food. Chopsticks are locally called “kuaizi” in Chinese – derived from words that denote soon and son. The chopsticks are now considered lucky gifts to newlyweds.

Chopsticks are two long, thin and usually tapered pieces of wood. Bamboo is the most common material used since it is readily available, resistant to heat, inexpensive and easy to split. Other materials that could be used are cedar, sandalwood, teak, pine and bones. The upper class make use of more expensive material such as jade, bronze, brass, agate, coral, ivory and silver. There was also a Chinese saying that silver chopsticks would turn black when it comes to contact with poisoned food.

The House Tea and the “Thank You” Gesture
The Chinese tea is a beverage from the leaves of tea plants such as Carmellia sinensis.

According to popular belief, the Chinese tea originated from an instance when a leaf from a nearby shrub fell into the water being boiled by Emperor Shennong. Today, the tea is considered a necessity in life.

Tea is usually served once you get seated at a Chinese restaurant. The servant serves you with the cup and pour the tea for you while you browse through the menu. The teapot is left on the table even if every guest’s cup has been filled up with tea should someone need more.

When the servant has poured tea on one’s cup, one must tip the table with one’s index or middle finger two to three times. This gesture denotes thanking the servant for the service and that the amount of tea is already enough. Once the gesture is seen, the servant stops pouring tea on the cup.

Host and Guest Etiquette, Seating Arrangement and Filial Piety
The Chinese have a high regard for respect. Respect is highly denoted in dining etiquette. The Chinese follow a certain seating arrangement in their dining customs. This custom follows a four-tier social strata: 1) The imperial court, 2) the local authorities, 3) Trade associations and 4) farmers and workers. To further simplify this to modern times, the structure has been changed to the master of the banquet and the guests.

We have what we call the Seat of Honor. It is reserved for the master of the banquet or the guest with the highest social status. It is situated in the center, facing the east or the one facing the entrance. The guests of the lowest status seat farthest from the seat of honor. When round tables are used, the seat facing the entrance is the seat of honor.

As a guest, it is good etiquette to take care of one’s appearance – dress well. It is best to bring a token for the host such as little gifts or wine. It is also important to be punctual.

Once the guests are seated, tea is served. The host then places the dishes on the table. The main courses are placed in the middle with the supporting dishes evenly placed around them. The host is paid respect too. The host first expresses words of greeting. Guests won’t eat unless the host gives the signal by saying, “Please enjoy yourselves.”

Filial piety is also practiced in Chinese dining. The best food is first presented to the senior members of the family. This was practiced even during times of war – priority is given to the elders when eating the very little food supply came.

The Hotpot
Here in the Philippines, we call it “shabu-shabu.” Ironically, shabu-shabu is of Japanese origin. The term to be used is hotpot. Known as huogo in China, the hotpot dates back its origin as early as the Tang Dynasty. The hotpot used to relieve people of the winter chill. The hotpot used to cook beef and mutton, and eventually catered to seafoods.

The hotpot is made up of brass with a wider outer rim around a chimney in which charcoal is used to heat the soup. The soup is either spicy or not and is usually bone or chicken soup. When the soup is boiled, diners dip thin slices of raw meat where it gets quick-boiled. The meat is then dipped in sauce such as sesame or soy sauce, chili oil, and vinegar. The meat can be beef, mutton, chicken, fish or prawn.

Today, the hotpot is now a common part of the Chinese dining and not just a winter mainstay.

The Table Mainstays
Mainstays on the Chinese dining table are: rice, noodles, soup, vegetables, eggs, fish, meat & poultry and tofu.

It is customary to order one dish per person on the table for him or her to share. Thus, if there are five people seated on a table, it is best to have three meat dishes and two vegetable dishes.

This article wouldn’t be enough to discuss each mainstay in detail. Watch out for the next article entitled, “What’s What in the Chinese Meal.”

Shangri-la Finest Chinese Cuisine would be more than happy to have you as our guest. We’d be glad to let you have a haven of Chinese dining delights.

The Big Day

After months of preparation, everything has been ironed out. Here are last minute reminders for all involved.

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Click here to visit Shangri-La Finest Chinese Cuisine’s Weddings and Debuts section.

The Minute Details: Suppliers

All about booking Florists, Bridal Car, Printing Press, Couturier, and Wedding Coordinators.

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Click here to visit Shangri-La Finest Chinese Cuisine’s Weddings and Debuts section.

The Minute Details: Suppliers

All about booking for Musicians, MC, Photographers, Jewellers, and Hair & Make-up.

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Click here to visit Shangri-La Finest Chinese Cuisine’s Weddings and Debuts section.

Know Your Requirements and Documents!

The documents are more important than any other minute details and vanities of your event. Make sure that requirements and documents are submitted on time. You can get married without your wedding gown, but you can’t get married without these documents.

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Click here to visit Shangri-La Finest Chinese Cuisine’s Weddings and Debuts section.

The Bigger Picture:  A Church and a Venue

Every preparation starts with a big picture.  One paints her wedding picture in her mind – every woman has her dream wedding.  This picture has probably been painted during her flower-girl days and was made clearer when she became a young woman.  This is the start of planning the “happily forever after” conclusion of your very own fairy tale.

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Click here to visit Shangri-La Finest Chinese Cuisine’s Weddings and Debuts section.