Smyrna times., 1858-06-03
Chinese Food and Cookery,

A correspondent of the Cincinnati Ga,ettc
gives the subjoined interesting information
concerning articles ofdiet among the cclestials,
and their modes ofpreparing food:
"The next great staple Of food among the
Chinese, after rice, is FISH and they have every
imaginable device toi rntrappng them. Moth
ing that comes out of the water, that can be
eaten, seems to come amlss, even the water
snake, snals, slugs, worms, &c. Besides this,
they have many artificial contrivances, by
tanks, ponds, &C., for preserving fish alive, and
improving their quality, as we'll as the art Of
rearing from the spawn.
| am reminded, in this connection, of the
common reports and beliefs, among our people
at home, concerning Chinese diet, and their pc.
culiar habits and t0sieS. Wcare authoritlvely
assured, even by our school geogmphers, with
pictures to match,' that rats, cats, kittens and
puppies are used as common food among the
Chntse. These stories are mainly false. Rats
and mice mIdy be eaten, sometimes, by those in
great want, but as a custom no such thing eX.
lstS The common diet of these people Is ex-
ceIlcnt and wholesome, and far more TO nv
taste than most ofthe gross and greasy fried
mcSScs of our Western backWo0dsncn' In
one respcc--l. g., cleanliness about cooking
people might take advantageous lessons
These statements are made from such oYpor-
tunitlcs as have had during my visits at several
cities and ports of Importance, when had occa.
SION to VISIT their markets, and, of course, with
maLy opportunities OF scanning :hese, or any
such noticeable features. One gentleman, who
had resided many years in China, assured ms
that he never saw rats in market, but that kit
tens aud puppies were sold alive in cages
that his presumption was that, IS he was told
these were reared upon riCc-theY were nten-
ted lor the table! But even tins view was not
shocking to him, when he thought of the om-
nlvcrnus aud uEclean hog, such as we fastid-
iOus Christians deyourcd without question or
Scrupie.
During my voyage from Penang, in the
Straits Of MaIacca, to Macao, in China, we had
three Chinese passengers, and had most salts
factory opportunity of observing their various
modes OF cookery, and testing them, too. There
was not great variety, certainly, but there
was ample quantity. The great staff of life
with them all is rice. When fish or meat is
procurabe, it is mixed with this in a stewcd
hash-tor, as they never use knife or fork in
eating, the meat must be served in small bits,
for the convenience Of carrying it to the mouth
between the chop-stlcks. These are two strips
Vi NOOu OI ivory, SlnOOlH aHu straight, usually
round, about the size of la~ge quill. 1t is
quite impossible for one unused to the chop
sticks to manage them satisfactorily, or, in fact,
20 get anything TO the mouth; but their deXterl.
~ Is astonishing to a hungry man ! and the ra :
pdlty with which large bowl of boiling hot
meat and rice yanishcs with these singular
sticks as pe-suadcrS, is indeed marvellous
Strange. too, as it may seem, they never spill
or lose even kernel OF rice ~ the performance,
and where twenty of the coolies (as the com
mon laborers on a ship are called) have taken
meal, there wouldn't be spot or stain on the
ships deck.
Oils and fat are universally used in cooking.
: Pork fat, castor oil, and various other oils ex-
pressed from nuts and plants, are all employed.
But little use is made ofmIlk butter, or cheese.
They have an extensive variety of culinary
vegetables mIlar to our own, but they seem
to have an especial preference TO lceks, chives
onions, and the whole fragrant tribe of garlics
The quantity consumed at a meal is really en-
ormous, by comparison even with our willing
feeders and liberal allowance Still, the pro
portion of animal food consumed is greatly les.
than with us, or, in fact, than any nation tina
can be referred to-