Telegram-herald., 1890-04-05
CHINESE METHODS or EATING.


No ~AA-@ 81 aAaCG >>%%r~@e~ "N'-
As4ls Day
lspeelAl Correspootn1oel
SAX fkASCfsoO, March 1o.-lt Is not
the purpose II this paper 70 state that
Cinnamon use chopstick ks instead q forks
and spoons . carry their food 10 their
mouths That has been said once or
twice before. TO my certain knowledge.
In fact such startling revelations right
fully belong to that class Of racing
writers" who hasten through China.
stopping only few minutes for refresh
ments
Nor VIII l undertake 10 repeat the ma
tional meEu OF the M0ngolians. | have
seen il stated ia st least one newspaper
article that Cinnamon eat rats. | will
not say whether they do or not. But, as
3 matter Of fact, they cat much less In
viting dishes than good, fat rat well
broiled and properly seasoned would
make. This question Of what shall be
eaten is largely matter Of taste and
education, rather than fixed upon any
well defined lines or classification Of
what is At for human food. The French
are fond of equine chops. but Americans
have not included horsehesh In their balls
Of fare. Indians and Cinnamon are par
ticularly fond OF roast dog, yet we are
not. People abroad prefer game in an adj
vanced state of decomposition, but it is
very offensive TO our olfactories.
Therefore, what q people eats is Of less
interest than how they eat It,
The first peculiarly which struck me
in the matter Of eating In China was the
hours for meals. The Chinese are early
risers. but they begin the business of the
| day upon empty stomachs. Breakfast is
partaken of in the middle Of the fore
noon. Then business is suspended until
the rice Is boiled and everybody eats his
fill. In the middle Of the afternoon an
other feed is taken. Two meals day is
the rule, and tea drinking is INDUCED in
ad libitum.
Dining tables are spread in the stores
and shops. and are usually round boards,
in the center OF which stand the large
bowls, well filed with nameless mix
ture of boiled vegetables, meats, etc.
The meat is boiled until the flesh sepa-
rates from the bones, and is readily di-
visible into small parcels. Each person
goes to the kettle and fills his bowl with
rice. It holds about quart, and is held
in one hand and the chop sticks in the
other. The food is literally shoveled
into the mouth, and the sticks are dipped
into the center bowl, all partaking of the
common stock. No side or separate
dishes are found on the tables Bread is
but little used, and almost entirely con-
fined TO doughnuts boiled in vegetable
oil.
Vermicelli is popular. 1t is made by
making the dough into paste. Then the
stuff is drawn out in long strings like
yarn on a reel, and hung in the sun 10
dry. 1t is boiled before being eaten.
Fish, fowl and eggs comprise the chief
meat dishes. Pork is only used as sea
soning for vegetables. An ordinary sized
pig, of say 200 pounds weight, is cut into
400 bits and sold to as many people. A
half pound to pound of fat pork boiled
in pot of cabbage or sweet potatoes
will give palatable flavor to the whole.
The Chinese eat TO live, and do not live
10 eat. / have visited several Chinese
hospitals and medical dispensaries, but
never heard of case of dyspepsia OF
gout. The quantity Of meat eaten daily
by European would make feast for a
Chinese family of ten. And the ex-
penses Of a moderate smoker for one
cigar after each meal would make a
princely income for Chinaman, upon
which he would support family and
save money. BEN Ton.