The Birmingham age-herald., 1908-06-10
From the Kansas City Star.

From the Kansas City Star.
 XZN MISTER wu, china's repre- IVl sentative at Washington is a cosmopolitan of the widest experience and has eaten all kinds of food in all countries. He talks enter tainingly as to how Chinese cookery compares with American cookery in healthfulness and taste. He commends American cookery, but prefers Chinese, declaring it far more palatable, fl not conducive to good digestion according to the rules of health.
 "I think" he said, 'the manner in which Americans have their food pre- pared, and especially the way in which they eat their meats, perhaps is more healthful than in China; but when It comes to a question of which tastes bet ter, there we have you. We would not be content to eat, for instance, leg Of mutton simply boiled. With it we would have cooked some vegetable which would impart its flavor to the meat and have the whole dish highly seasoned, and gar nished with cucumber or something of that sort So with all of our meats. We would not care for them cooked alone, as you enjoy them. We want variety. We like plenty of oil and good things mixed with our heavy dishes.
 '.Personally, I enjoy American cookery very well, and am especially fond of certain of your dsihes, but if I had to make a choice of one or the other method and forever abide by it, l should select the Chinese, just because of that very variety of condiments which to me is a lack in your cooking. The French method of cookery is more like ours.
 q remember years ago, when a French chef was a novelty in China, very celebrated one was imported by one of our great men. One of his kitchen help was a remarkably bright young Chinese lad who quickly "caught on" to the Frenchmans tricks. In a short time he was exceedingly proficient and knew as much of French cooking as did the Frenchman, and could combine with 1t his knowledge of how best it could be applied to meet the highest Chinese taste Now that Chinese boy is much looked-up-to man in his line He employs many assistants whom he has taught and who find employment as chefs In large establishments. He personally goes about from one house to another giving the final touch to special dishes which are to be served.
 "The diet differs in different parts of China, naturally. More oil, for instance will be used in preparing food in one part than in others. Certain dishes which are great favorites with the people of one locality will be unknown in another. But whenever one goes in China there is much variety in the preparation Of what ever products of meats, vegetapies UT fruit are obtainable. Of course, the poor est people use rice great deal' IL taNihs the place of bread, but with 1t they nave quantities of fish, both salt and 1resn water fish, of which my countrymen are verv fond. Then they have pork, and twice a month always special feasts, at which chicken and other things not so regularly eaten are served. These feasts occur even with the very poorest classes and at such times special drinks are prepared. The poor drink an excellent white wine made from rice, which IS con- sidered most healthful. The standard Chinese dish for the poor Is therefore rice. and the standard drink for the poor
 Tn the matter ofruit, for instance,
 '' In the matter of fruit. for instance, we are away ahead of your country. We have all of your fruits and many addi- tional kinds We have fruit in It's per- lection. and a variety known as La' Chee is more delicious than any other that I ever tasted, and of which you know nothing unless you've traveleh Tn China You can get dried LAf Cnee ID