1. China cuisine in guang dong
By Makinley and Kye

2. Features
The food is Mild, Fresh, Natural, and Slightly Sweet over in Guang Dong. Guangdong cuisine is unique among the Chinese cuisines. Its raw materials, cooking methods, and flavourings all differ from the other cuisines. The dietetic culture of Guangdong has retained many eating habits and customs of the ancient people, such as eating snakes. The most famous dish, Dragon and Tiger Fight, is a dish of braised snake and leopard.

3. History
Qujiang Maba Men were found living here as early as years ago, who turned over the first page of the Guangdong social history as the earliest human beings ever found here. In the period of the Three Kingdoms, it was part of the Wu State ruled over by Sun Quan. In the year 226 AD in the Tang Dynasty, Guangdong and Guangxi were combined into one administrative region called Lingnandao.

4. 3 dishes Dry fried beef and noodles Barbequed pork Dim sum
Gànchǎo niú hé
chāshāo
Diǎnxīn
gan-chaoww nyoh her
chah-shaoww

5. Interesting stories
Historically, Guangdong and Guangxi often were jointly governed. Guangdong was first administered as a separate entity in 997 ce; it was from this time that the term Guangdong (Chinese: “Eastern Expanses”) began to be used. Guangdong has its own physical and cultural identity The jiaozi ( 餃子/饺子) is a common Chinese dumpling which generally consists of minced meat and finely chopped vegetables wrapped into a piece of dough skin. The skin can be either thin and elastic or thicker.

6. Dry fried beef and noodles
INGREDIENTS Nutrition SERVINGS 3 UNITS US 300 g lean filet of beef 600 g rice noodles (fresh or dry) or 600 g kway teow (if dry, blanch them till they are 95% cooked) 100 g Chinese chives (optional) 500 g bean sprouts, with roots and heads removed 6 tablespoons canola oil 4 slices ginger 5 garlic cloves, minced SEASONING 1 1⁄2 tablespoons soya sauce 2 teaspoons Chinese wine 1 1⁄2 tablespoons oyster sauce 1 teaspoon white sugar 1 teaspoon corn flour 1 teaspoon sesame oil 1 tablespoon canola oil

7. Dry fried beef and noodles
Slice beef THINLY against the grain. Mix the beef with all the seasoning ingredients except the sesame oil and canola oil. Leave the beef to marinate for 20 minutes; then add the sesame and canola oil. Heat 1 1/2 tablespoons of oil in a wok, stir fry the chives and bean sprouts till they are SLIGHTLY limp. Set them aside. Heat 1 tablespoon of oil in a wok; till hot and NOT smoking, sauté the garlic till crispy and golden (NOT BURNT). Add rice noodles and stir fry for about 4 minutes till lightly browned. Set the noodles aside. Heat remaining oil in wok, add beef, remaining marinade and ginger slices. Stir fry beef till colour changes. Add rice noodles and bean sprouts, stir fry till everything is well coated. Serve hot. Famous for the dried beef because once they cook the beef they let it dry and once it is served with the noodles the beef sucks the moisture and becomes beef and rice noodles Best way to eat it is the let the meat moisturize or mix it in and then eat the dish

8. Chinese table manners
a. A round dining table is more popular than a rectangular or square one. As many people who can be seated comfortably around it conveniently face one another. The guest of honor is always seated to the right of the host; the next in line will sit on his left. Guests should be seated after the host's invitation, and it is discourteous to seat guests at the place where the dishes are served. b. Dining may only begin once the host and all his guests are seated. The host should actively take care of all his guests, inviting them to enjoy their meal. c. On a typical Chinese dining table there are always a cup, a bowl on a small dish, together with the chopsticks and spoons. Dishes are always presented in the center of the table.  
d. Apart from soup, all dishes should be eaten with chopsticks. The Chinese are particular about the use of chopsticks. There are many no-no's such as twiddling with chopsticks, licking chopsticks, or using them to stir up the food, gesture with them or point them at others. Never stick chopsticks in the center of rice, as this is the way to sacrifice and is therefore considered to be inauspicious. e. Keep your dining pace accorded with other people. Never smoke when dining. f. A formal dining is always accompanied by tea, beer or distilled spirit. The one who sit closest to the teapot or wine bottle should pour them for others from the senior and superior to the junior and inferior. And when other people fill your cup or glass, you should express your thanks. Guests can not pour tea or wine themselves.  
g. A toast to others is a characteristic Chinese dining. When all people are seated and all cups are filled, the host should toast others first, together with some simple prologue to let the dining start. During the dining after the senior's toast, you can toast anyone from superior to inferior at their convenience. When someone toasts you, you should immediately stop eating and drinking to accept and toast in response. If you are far from someone you want to toast, then you can use your cup or glass to rap on the table to attract attention rather than raise your voice. However, it is impolite to urge others to drink. h. Conventionally, if you are invited to a formal banquet, all the dishes should not be eaten up completely, or you will give the host the impression that he has not provided a good banquets and the food was insufficient. After dining, guests should leave once the host has left the table.

9. Quiz questions
What is another word for ‘Chinese Dumplings’? What are the 2 main ingredients for the dish? What dynasty did Guangdong and Guangxi? What was the name of the combined 2 in Q3 called? What is the main rule for table manners? GOOD LUCK