The New Orleans crescent. [volume] (New Orleans, La.) 1866-1869, 1868-06-14
Celestial Cooking.

One of the editors of the Washington Chroni-
Gle hss just been through the kitchen set apart
for the Chinese ambassadors, now stopping at the
Metropolitan Hotel, in Washington. he gives the
following account Of what he saw:
What first engaged our attention was the chef
de cIiSine-a venerable celestial. brought over
with the embassy as special cook and caterer
for the twelve mandarins. We were informed
that this gentleman, whs has now reached his
three-score years and ten, has attained among the
Ceestials brilliant reputation in his art-that. in
fact be is the Professor Blot of the fowery king
dom, except that he has been practitioner rather
than teacher of his art. In physiognomy he is
a thorough Chinaman. He is short of stature,
spare built, with high cheek bones, and thin fea-
lures deeply marked with the lines of age. He
wears heavy, gray mustsche and goatee, which
adds materially TO his venerable aspect, and from
under his small skull cap hangs behind tail some
three feet in length. His forehead is bold and
prominent his eyes small and deep set, but thin
and surmounted by thick, black eyebrows.
His costume consisted Of q loose-ftting black
sack over long white gown. These, however,
he lays aside when at his work, and appears in
black apron with loose tunic, and psntaloons
gathered around the ankle.
Their cooking utensils, except the stove, were
like their cook, brought with them from China.
They we're few and simple, consisting of copper
stewpans, skillets, ladies', ETC., not especially wOr
thy of minute description.
Our attention was particularly struck by the
Deatness which pervaded the cuisine, the orderly
arrangement Of dishes, ETC., and the extreme
quickness and dexterity OF the cook. We had
the pleasure of witnessing the preparation of
dinner, process which occupied only about half
an hour. First a quantity of meat is chopped
into small pieces and put into q stew-pan. To
this peas mushrooms, eggs and a variety of other
articles were successfully added so as to mix IN
one dish nearly all that went TO make up the
dinner. Considerable skill and experience is re-
quired in the preparation OF this compound TO 80
regulate the time Of putting in the several ingre
dents, that all shall be sufficiently cooked at the
same time. The number OF ingredients sOme-
times used is quite large, and the resulting favor
Of the compound must be capable Of almost inf.
mite variations. Rice is one of the most constant
articles of Chinese diet and this is cooked by
itself. II is hardly necessary to add that tea is
another thing. which they take with the utmost
regularity, and that too, is taken as a separate
beverage, and not as part of the Ola podrtdd
above described.
When dinner is served up TO the twelve high
dignitaries who are privileged to eat OF these
finished productions OF the culinary art the mix
ture, which really forms the piece de resistance
Of the meal, is distributed in three four Dishes
which are placed AZ intervals along the table, and
into which those sitting nearest insert their chop
sticks in common. three or four OF them eating
from one dish. Each, however, has his bowl Of
rice TO himself, which is also eaten with chop
sticks, and his cup Of tea, which is taken after the
more solid part Of the entertainment is concluded.
chen, a smart looking young Chinsmsn, is a re.
msrkably lively though not undiguided specimen
of the race. He is exceedingly voluble in CONVEX
sston, and we judge somewhat Of a wit, from
the effect Of his conversation upon those about
him.