CEBU, Philippines — Consul General Jia Li of the People’s Republic of China in Cebu hosted a luncheon exclusively for Cebu media at the Shangri-La’s Mactan Resort and Spa. The consul General updated the local media on the status of the relations between China and the Philippines and the strong friendship between its two leaders, Chinese President Xi Jinping and the Philippine President Rodrigo Duterte. The latter had made a state visit to China in October, 2016; while the former made a reciprocal state visit to the Philippines in November last year.
The Cebu event was a buffetluncheon with an international array of dishes. There were fivefood stations: Salad, Soup and Condiments, Roast Meat Cebu Lechon, Main Dishes and Dessert. Salads served were Rice Noodles Salad with Prawn, Thai Beef Salad Spicy Lime Vinaigrette, Calamari Salad with Pomelo and Coriander, and Vegetarian Lumpia with Palm Heart and Peanut Sauce. The beef salad’s dressing gave the beef its delicious flavorful taste.
Soup was Tom Yang Koong, a type of Thai hot and sour soup, usually cooked with prawns and has gained world-wide acceptance. O n its side were the carbohydrate sources –Cebuano puso (hanging rice), sweet potato, and boiled cardaba banana. The unique selection was a statement that Consul General Jia Li understands Cebuano food culture; he had worked in Cebu in n with only one item, Cebu Lechon. A Chinese businessman has commented that he has travelled around the world and eaten the best foods but nothing beats Cebu Lechon, excuse me, if properly cooked.
Served at the Main Dishes Station were Chicken Kung Pao, Lamb Rogan Josh (Aromatic Lamb Curry), Seafood Fried Rice, Stir-Fry Egg Noodles with Vegetables, Chinese Pechay with Tofu & Mushroom, Steamed Parrot Fish Fillet with Light Soy Sauce, Battered Prawns with Sweet &Sour Sauce, and a Sushi Selection. There were eight main dishes, six of which were Chinese dishes – a subtle way of expressing that China has a fascinating food culture.
The President of the People’s Republic of China Xi Jinpinghassaid that there is a need to strengthen people-to-people ties to keep the China-Philippine relations as strong as ever... for friendship to grow stronger and be passed on from generation to generation.
I had worked as veterinarian in farms owned by Filipino-Chinese businessmen. I learned to understand the intricacies of Chinese culture.I’m a disciple of the Chinese culinary arts and my two children had studied the Chinese language in primary schools.
At the conclusion of the media luncheon,Desserts were served: Coconut Cream Tart with Ube Mousseline, Cashew Nut Tart, Tablea Moist Cake, Leche Flan and Fresh Fruit Selection.
Pit Señor and Advance Chinese New Year to all!