The sun. [volume] (New York [N.Y.]) 1833-1916, 1902-02-02
"
$50 Of Them In Town and Many Caucasians
Among Their Patrons.

There are now In this city some $50 res
taurants conducted by Cinnamon. or this
number about seventy-fve are In China
town. The Tenderloln district also has a
large number.
Probably the best equipped are found in
Chinatown. One Of them on Pell street
Ia beautifully furnished and contains forty
ebony table, inlaid with pearl. each table
being valued at $40. A large partition
Of stained glass with Chinese figures divides
the main dining parlor from the smaller
one. Oriental bric-a-brac Of all descrip-
lions adorns the walls,
The proprietor, Fong, they call him. Is a
man Of education and speaks good English.
He has been In the country thirty years,
There has been a great change in the
restaurant trade" he said 1T IL really
astonishing what strides have been made
when one considers the little progress the
Chinese have made In other lines OF bust
ness In this country"
Twenty years ago I started a restaurant
In Boston. There was little or no patron
age then except from Cinnamon. Now
We depend principally on Americans.
This change has been wrought simply
because people now have q correct idea OF
what Chinese food and cooking are. Cleanli-
illness and good sci vice have also done a
lot toward this change.
'The food is eaten principally for the
novelty OF the thing and many people
come here just to say that they have dined
in O Chinese restaurant, but we also have
our regular customers from uptown. Sonie-
timss a party that has never been IN, Il
Chinese restaurant will hire one Of the
guides and he does the ordering and ex-
plains to them what the different dishes
are made up OF. .
Now, another thing that has attained
quite a vogue In the last few years IL the
after-theatre party. In many cases a
party Of friends who have been TO the
theatre instead OF going To one OF he FASH
ionable restaurants uptown will pay a
visit TO a Chinese place here or n place In
tho Tenderloin,
"only last week a cab stopped at my
door and a gentleman. stylishly dressed
imported dinner for the following night.
The party consisted OF eight. A Chinese
orchestra pla yed during the meal.
1We have 30 many kinds OF dishes that
it's almost impossible to give q complete
list. OF all these chop suey Is the most n
celery, onions, noodles and black beans,
sometimes-when observation-disclosures. All
these are chopped up together and fried
The gravy, blood juice the customers call
II, which goes with the chop suey' is made
from the Juice Of black beans.
quo Mein Ia simply noodle soup
with pork in II. Birds nests. shark fins
and the other imported foods we have are
very expensive and II is imperative that
the orders for them be given at least n day
ahead, Shark fms, for instance, cost ~.
Another dish We have, and this If the
most expensive Of all. IL shirt We, the Chi
nese name for a rare bird. This costs 81.
PLAT rice Inc rice with maple syrup are
also liked very much. Several Finds OF
tea are always kept in a first -class Chinese
restaurant. Chinese cakes and candies
are very luscious. Crystal LIKED ginger IL
much in demand, as are the lychce nuts
and preser we'd fruits.
Its funny TO watch the antics OF some
OF the people who come In here and persist
In showing what they don't know about
eating properly. One Of a party In order to
show his smartness will ask for chop sticks.
He will arrange his paper napkin, take
hold Of the chopsticks and proceed 20 tackle
a BOWL of rice. Then the fun begins. Re.
fore he has finished he has made himself
the la~ughing-stock of the place. Many
and many a time have | seen a dress suit
ruined In this wav.