The news and herald. (Winnsboro, S.C.) 1877-1900, 1898-01-29
WhAT4TEEY EAT IN CHINA
Wheat Genera! Article Of Food as We.s
as Rice.

Wheat a Genera! Article Of Food as WsH
as Rice.
Although rice is generally regarded
BY tie Chinese es the "steG OF life" &
large quantity Of wheat has been used
from the nost ancient times, and IN
the earliest ciassidcations w2eat IS
mentioned as one Of the FIVE grains.
IN the northern provinces, whore rice
is 1ot s:cwr and can only be pur-
chased by the well to Go, wheat Is the
Eos. COMMON cereal, but i is Of q very
poor quality. Blasted heads are seen
n 1args numbers every year and ergo
tis11 is 2 too frequent cause OF disease
among the poor.
Tie wheat IS ground In very pr!mi.
tive process. The mill consists Of two
light stones, which are turned by aid
Of q biiadfolied mule. Tlis -four Is
coarse ald DARK, chiefly Used IN the
form Of vesa.ceI;i, and, when steamed,
noies good substitute for rice, and
when mixed viii! a little broth, FAY
o-sd with q dash Of SOY, It forms E.
very savc7y dish. To use the Chinese
tern, they are the suspended" and
the dropped" tie former II the true
gerr:cel,i, tie manufacture Of which
Is a common sight in many northern
villages, where strings Ct the pasts,
fastened a. the caG5 Of two light
sticks, ars suspended before the doors
c. the cottages even Il Tue main
streets. The strings are generally
isns5he1ea ty pulling down little by
little" the lower STICK, dozen c.
twenty strings being fastened to each
pair il z.t:cEs. Tie ctop2el ve-1,i-
cc!li IS maze By rolling Git tee dough
anG cutting /: il thin strips With Z
knife fastened Ike e straw chopper.
Wheat acur IS also used for making
rolls OF patt!es; the latter ara dipped
ard these nre cooked by s:eaning, az
Ire tie many varieties Of patttes coE-
tair!1g minced meat, moiasses. C.
2 kind OF jan. Ire steamer consists
81 z::~7es, fitting tightly one upon an.
otaer, which are covered and p.aeea
nver the kettle IL which the -cst.t CT
sther food Il being cooked.
TIE ordinary Chinese: whether n
city or village, takes his breakfast af
the tea h3usa CT restaurant. L coz
s;sts a.nost entirely of these meat
rolls c. pa5-.cs; TIE latter are dipped
in vinegar, soy. or 2 solution Of res
psoper, when eaten. Sometimes tha
steamed rolls, after they have 57own
cd, a.e made ralatable ~ being
toasted OF a grill over charcoal tT2.
Another popular dish Is dcuga1nt
fried = eli. Baking IS almost u1kooWn,
but there is cake Of the size a2d
.rave CT a. OK rib which IS baked by
ba:cs STUCK CT tie trside Of e jar
shape6 furnace, IN which there is q
Lot charcoal fire. These cakes ara
tone.;mes circular, but in every case
they are covered with tie seeds Of the
sesame, which aGG very much to tds
flavor. Another variety IS large round
CAKE cooked on c griddie, and
which is divided into quarters wa?n
offered fer sale. TIE Mohamnedan
Chinese make g similar cake, Of which
they are very fond, without using any
pork fit.
For the bstter quality Of native
pastry and confectionery, rice -four IS
rssd, but at the treaty ports and the
cities 70 which foreign influence mas
extended, many forms Of sweet cake.
aad biscuit are made Of American
-four. Even for purely native vsristies'
. g ~ sS.issS;ascs' L ssI ,saassaasGi2sa -E2ZE:
IS 1on preferred on account OF r''ts:
r-hirenegs and vHcIosonensss !: