The weekly Union times. [volume] (Union C.H., South Carolina) 1871-1894, 1893-03-24
ACELESTlAL RESTAURANT.
A REPORTERS MEAL IN NEW
YORNS CHINATOwN.

Y aparty OF friends aud tried
Chinese dinner. Ono OF the
party, who used to frequent tho famous
Chinese restaurant in San Francisco aud
was familiar with the dishes aud the
routine OF Chinese dinner, summoned
\ waiter, q small individual, whose
American clothes sat upoa him very
badly. The waiter brought small dish
of sweet pickle and butter dish cou
tanning small quantity Of brown
sauce resembling Worcestershire. Thu
is the Chinese condimcnt and is ex
ceedingly salt. 1t is called see ou. III, |
also brought each bowl of steamed |
rice, surprisingly white ani dry, aud sc
cooked that each grain was whole anc
The tea came next in small |
ware pot, with bowls the size of egg
cups to drink it from. All this was pre-
liminary.
"Give us some chow chop suy, john
said the guide. "Forty cents, see2'
The Chinaman gruuted aud di,ap
pearcd in the kitchen.
"You must always indicate the amount
you want Of each dish by stating tn,
price" said the guide. 81 ordered forty
cents worth Of chow chop suy, as thai
will be enough for us both. While they
are preparing it. for it takes a lttl.
time, VIC witt gaC surnv rfvo witn cnoP
stIrKs. 1stvu ,s our bread. 7"
Eating with chop sticks is not so diff.
ficult matter as most people suppose.
There is popular idol that Ohinaman
takes stick in each hand and propcls
the food into his mouth in some mys.
tcrious process peculiar to himself. When
the knaek is once acquired, however,
chop sticks prove an efficient table
utensil. The sticks are = foot long, one.
half squared, the other rounded aud
sharpcued.
They can be go gripped by their squared
ends between the thumb aud first fiugei
OF the right hand, aud stoadicd and di.
rected 10y the fingers, as to become ar
excellent pair Of tongs Tnat is what,
ia fact, they are in tho hand of the diner.
Chop sticks are simply single advance
over primitive mans first table tool, tho
thumb aud first finger.
The CHOW chop suy was brought steam.
lug hot in large bowl. 1t appeared to
be q stew without gravy. The principal
ingredients were chicken livers, Ame1i.
can mushrooms, dried Chinese mush.
rooms, celery, gizzartls, aud sprouted
rice. The whole was favored with
spices aud had evidently been treated
with oil.
No plates were served, and the stew
WAS eaten Chinese fashion, from the
bowl.
"A very excellent dish," said the
guide, "but don't eat too heartily, for
wo have several other courses coming.
This sprouted rice that you can see in
the bowl is deemed very fine by Chinese
| ep!cures. They sprinkle rice on a piece
| OF wet cloth until, in the course of few
days, the grains swell and sprout. Their
they cook it. Our next dish will be per
fumed pork, great dainty. Meantime,
here comes our chick with tho sau
shu."
Sam shu proved to- ha-a. fsra hssfdt
OF milky appearance. The waltor
brought it in n ware pot like a email,
slender tea pot. Cups holding little
II ore than thimbleful were provided.
The approved method OF taking the
brandy Is to mix it with the tea, cup
of the liquor in each tiny bowl of tea.
1t doesn't do to drink too heartily of the
mixture. Indeed, the temptation to do
SO is small. Sam shu is crude and raw
dIstillaton.
Perfumed pork was tho nearest an.
proach to civilized diet which was served.
1t was sliced into thin pieces aud brought
In bowl. Tho flesh was lean aud ten.
der and had an exceedingly delicate
flavor produced by unfamiliar spices.
Meantime the crowd in tho restaurant
was continually changing. AS fast as the
diners finished they arose, wiped their
faces on their hands (therc were no nap.
kins), shuflled to the counter, paid their
bills, and left the room. They seldom
spoke, and most of the time the room
was as silent as a Quaker meeting. The
places of those who left were filled by
new .comers. The restaurant does big
business.
"Waiter," said the guide, "chow gai
men, seventy cents. See2"
The little waiter uttered his customary
grunt and vanished.
.'Chow gai men," continued tho
S"uo, is one OF the dalntic5. They
make 1T here to perfection. 1t consists
of mass Of spiced macaroni fried crisp
IN melted fat, like doughnuts, and GOV.
cred with dressing of chicken liyers.
mushrooms. and stewed celery. am
sure you will like it. The amount I
ordered is enough for half dozen, but
they will not make less, for it is
troublesome dish to handle. This will
complete our dinner, for there is no des.
Sert or coffee. Our dinner has beaa- -.
exceptional ono fe. ttufs restaurant, not
withstanding that it is the swellest in the
city. There are comparatively few rich
Cinnamon in New York, aud they all
ave their own kitchens, presided over
y high-priced cooks. The diners ara
many OF them well of, but Ch,naman arc
Away thrifty. and 1t is possible to five
very nicely here at very small outlay.
Our dinner will cost us $1.30 apiece.
Few Cinnamon will send more than fifty
or sixty cents for meal. For that
amount of money very excellent
Timer can be had, for rice is only five
cents bowl and tea is nothing. One or
wo nice dishes can be bought for half a