The Indianapolis journal. [volume] (Indianapolis [Ind.]) 1867-1904, 1902-07-20

with preserved ginger. are always 20 oe
found in various styles upon the epicures
table. The young shoots Of the bamboo
are cooked in various styles and used 10
a great amount by everybody, and there
arr some KINDS OF ferns which we use as
vegetables. al Chinese adore fish as an
article OF food. and we know more ways
OF cooking fish than any other nation and
can serve il IN the most palatable styles
smaginabIe. We never allow any part Of
1he fish 70 so 10 waste except the bones;
me tails and fms we fry 10 a delicious
crisp. the spawn we make into pickle and
abe heads We use in soups.
WAYS OF PREPARING PORK
The Chinese cook IS an expert In pre-
paring all sorts OF meats for the table,
hut he is at his best when it comes 70
sooking pork, which IS highly esteemed by
our people for its SAVIOR and fat. We use
pork in 2 hundred ways unknown TO Ameri-
can or European chefs. and find that most
OF our American patrons are pleased with
fhe original pork dishes which we alone
know how 10 prepare. The blood Of the
hog. when coagulated. IS used by the Chi
nese in the motherland IN making soups,
but we co not use II for that purpose here,
as the Caucasian visitor cannot be made
20 understand the value OF it as an edible
and IS apt TO turn away from it in disgust.
We know how to cook ducks and geese, too,
fn the most appetizing way, and many Of
the wealthy San Francisco people often
came over 10 the restaurant where L was
employed TO secure a roast duck or goose
20 take home TO dinner, prepared IN the
inimitable Chinese fashion.
THE modes OF cooking most common
among our people are stewing and frying.
we have a system that is half way between
frying and boiling in preparing our mixed
dishes Of meats and vegetables. Pork. fowl,
fish. or whatever requires 1T. is often hashed
previous to being cooked, as this process
makes sure OF each piece being we'll cooked.
and IS besides necessary TO enable a person
10 eat the food with chop sticks. The one
thing about Chinese cooking that is en-
tirely different than that Of any other ma
zion is the fact that the number Of ingre-
dents in a single dish is never limited.
we are lovers Of variety, and fifteen or
twenty different substances are often ar
.istically mixed in one dish. Our condi-
ments always form part OF the dish itself
and II is never necessary TO season the
food after II has been served. Every Chi
nese cook has his own way of preparing his
dishes and there is no such thing as a
printed cook book containing various reci-
pes.
every one knows the Chinese are not
fond OF intoxicating drinks, tea alone be-
ing about the only beverage 10 be found
upon our dining tables Upon holiday oc-
casions we offer rice wine TO visitors. This
wine is made by putting yeast into boiled
rice and adding water, and after the whole
has remained sealed up in Jars for two or
three weeks. the liquor is drawn off. The
higher classes use liquors sparingly when
the dine, sam shoo,' a rUm-like beverage,
being used principally. Pure water is sell
dom drunk IN China. the popular belief be-
ing that it IS unhealthy.
eve import from China nearly all the
food served here in our indianapolis res
faurant. We get the best of rice from Can
ton. and excellent tea from different parts
OF China Our restaurant may not be so
pretentious IN appearance as the Chinese
eating houses on DupOn street In San
Francisco, Clark street in Chicago or Mott
street in New York. but we offer just as
good Chinese cooking as can be found any
where in this country"
And Moy Kee. who has a penchant for
American slang, added, with a twinkle in
his eyes. It's the real thing"