Wood County reporter. [volume] (Grand Rapids [i.e. Wisconsin Rapids], Wis.) 1857-1923, 1916-01-20


Kid.
Hing Ling, April 9th.
Another day has gone and still in
Hing Ling. Have been busy all day
with Chinese merchants, so haven't
had much time to myself. They treat
me like a king these Hakka gentlemen;
pean visit them,, that they can't do
enough for him. They gave a big
dinner to me tonight; all the Chamber
of Commerce Of Hing Ling was there
as well as a few other ''taipans" of the
town. The dinner was started at 500
p. m. and did not terminate until 8:14
p. m; it consisted of % courses not
counting nuts and sweets of all kinds
and descriptions, which remained on
the table during the dinner. I can't
begin to tell you everything that COM
prised the meal, but such that I can
recall, and how the dinner progressed,
is as follows:
We all sat around a circular table =;
at each place was set pair of ivory
chop sticks, a samshu (rice whiskey)
glass, a small saucer for "siu" or
''suey" Chinese sauce taking place of
salt), and Chinese crockery spoon.
First it was a drink all around the
table to my health as the guest of
honor, accompanied with the usual
Chinese toast as ''your health" which
as they say it, is, "Chhian, Chhian,"
holding the cup with the tips of the
fingers of both hands. After the
drink it was up to me as the guest to
pick up my chop sticks and make the
first dip into the first course. After
had a good mouthful between my
sticks enroute to my mouth all the
others piled in, when Immediately
commenceda simultaneous smacking of
lips accompanied by noises similar to
ground, or of several suction pumps
a herd of cattle coming out of muddy
when about finished drawing off water
in some we'll or other receptacle. OH!
these were glorious noises. Of course
had become accustomed to them, but
am merely mentioning them to you,
so that you can appreciate some of
the Chinese peculiarities. Any kind
of a noise at their table is considered
good form; hawking and expectorating
is permissible and much INDUCED in;
gulping is highly recommended as it
is a complement to the host, implying
that he has furnished you with most
excellent dishes. Of course as viewed
from our standpoint, these conditions
are reprehensible, but we must look
at it for the sake of judging whether
it is good form, from the natives
view point. What the Chinese (the
educated class) lack, such as their
manner of eating, they make up for
in other ways.
The first dish brought in, in large
Chinese bowl consisted of pigs bones
cooked in some peculiar way, and were
very delicious I must say I had my
doubts at first, but as l was guest and
the man to start the ball rolling, there
was nothing for me to do but to take
a chance. After this dish came
another sip at the samshu which by
the way is served hot. Then another
dish came along; it was the famous
Chinese dish Every expensive too)
called birds nest soup. There is only
one kind of birds nest used and those
must be in a certain state Of deteriora-
ton to be suitable for use, and, after
being prepared in some unknown
manner, are set before you in the cent
er Of the table in large steaming hot
earthen bowl. "Lickin good Sal, buy
me some" This dish looks something
like tapioca pudding, and is eaten
With the Chinese spoon mentioned
above. You can dip in as many times
as you wish to until the bowl is empty,
but you can rest assured that after
had participated in one or two spoons
full, that I did not care to repeat the
operation, considering that about II
other spoons had been making fire.
frequent visits to said bowl and as
many hungry mouths.
Not having any plates and only
chop sticks for food navigation, you
can imagine the state of the table cloth
by the time the meal is over, with the
constant reaching to the dishes in the