The Pacific commercial advertiser. [volume] (Honolulu, Hawaiian Islands) 1885-1921, 1907-02-03
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iiiiiiiiii'...MENU At A
CHINESE CAFE
Composition of the Dishes That
Have Strange Mongol
Names.

Washington Post:-"When the earth
uaks and fire wiped out San Francisco
ne q the principal features of inter-
st lathe city, Chinatown. went, too"
aid 4 visitor from the Inflated city to
Star reporter in an uptown hotel.
aside from the other interesting
.aturss of this section of the city, its
,staurants were one of the most
arked. Many of these eating places
ere very deliberately fitted up in cost
oriental style, and a visit to China
wn swithout eating Chinese dinner
IS Ike going to Rome and missing
:. Peters.
The occidental mind is sadly askew
on the subject OF Chinese cooking. and
it's ingredients, or it's supposed ingre-
dientsS are viewed with skepticism. if
not infstronger terms. But this is en-
tirely Through lack of familiarity and
becauSe the terms or names under
which, the dishes are severed are not
understood by US. AS a matter of fact
the Chinese are good cooks, and are
And, then, many of US still adhere to
the impressions OF childhood as regards
the supposed oriental craving for fat
animals, which we esteem as pets, but
you can take my word for it that the
serving of these esteemed pets is large
~ mythical and the idea belongs where
we all used to see it-in the school
primers. Whatever may be the indi-
vidual Chinese taste as regards food,
he edibles served in the restaurants
are what we ourselves eat. onIr Inder
Chinese names
Thus the chop-suey suggests to the
average occidental mind an admixture
OF chopped suet or fat and meat On
the contrary, the chop-suey is one of
the most appetizing of dishes and is
composed of epicurean relishes. 1t is
made of chopped celery, mushrooms
and ham with small green bean SPROUTS
added 1t is cooked over a red-hot
coal fire on a griddle or especially used
stove. and turned over and over dur
ing the process Of cooking with a tnln
cake turner, not unlike that used In
the cooking of pancakes 1t is served
and eaten steaming hot and possesses
a peculiar and agreeable flavor.
THE POPULAR DISH.
Among the rank and file of those
who patronize Chinese restaurants the
yakomain is the most popular dish,
mainly because il is the cheapest anu
the most filling for the money. 1t Is
simply the Chinese way of serving
wheat dough, which the Italians eat
in the manufactured form of sphagettl,
Germans in the shape of their beloved
rolled dough-dumpling and Americans
the form OF noodles. The Chlnese
-INxr- md a.
,Jrious manner by hand, and they do
-. buy TIE American noodles. Atler
le lump OF dough is made ready II is
laced upon a large table, and an ath-
tic Chinese begins with small regu-
ton roller the operation of reducing
te Iump to the thickness of cardboard !
takes him hours to do this, and he
dishes the rolling job with a long roll
e.. for the dough sheet is then several
square feet in extent. 1t is then ltseh
rnIled into a compact form like roll
e5-un window curtain and the ends
are sliced off into shavings with
sharn knife. The shavings are mace
into Iittle pals about as big as the INST,
dried and are ready for use. Nheh
yakomain is ordered ball is dropped
into a caldron of boiling water Ior d
few seconds only, is removed with
little wire net anu uiuPPSo NO.
Of bot clear chicken broth, ana TINS
flavor adds to the taste OF the dlsh.
Four little squares of Chinese SMOKE"
ham. which has different but an
agreeable flavor from American man,
are placed on top of the floating moo
dies. or two pieces of ham ana Two
of chicken, according to the individual
taste of the customer. The yakomalh
is likewise served and eaten steamlhS
hot. 4 DOT of clear, unsweetened Tea
goes with the yakomain, as it does WIZ,
all Chinese dishes, without additional
cost. the tea being slipped from dlInlnu-
tive cups.
ASTRONOMICAL CREATIONS.
If YOU wish a regulation ChlheSs
omelet. to be served with ham anu
herbs, which is the same as our own
ham omelet, you ask for foo-yong-
dan II you prefer a lobster omeiet,
YOU vary il into a foo-yong-har. IL
lou prefer the good old American
standby Of ham and eggs, just ask the
Chinese waiter for fore-ruie-dan- Inc
chow-main is made of needles Win
homeless chicken and bamboo snoots'
and IL is one of the more expensive
Chinese dishes, costing 81 to see II II