The Chinese are passed masters in the culinary art, and the delicacies seen at good Chinese tables are fit for a repast of Lucullus. Sharks’ fins, deers’ sinews, birds’ tongues, rare fish, bird’s-nest soups, fish brains, shrimps’ eggs, and many other extraordinary dishes make up the everyday menu. No one can cook goose, duck, and in fact all fowls and game, to such perfection as the Chinese. Their soups are of a delicacy and flavor quite unequaled. Their breads and cakes seem to the foreigner, at first, the least delectable of their viands; their bread particularly, which is steamed instead of baked, is not tempting; but when you get over or rather through the raw-looking outside, with its five cochineal spots surmounting its pyramidal form, it is very sweet and wholesome. It is made of gray flour, as the Chinese do not believe in whitening the flour as we do. They make delicious creams, as to consistency; and these and their sweets generally are much esteemed by the foreigners.
At the Palace the food is served in tall dishes of painted Chinese porcelain, and everything is placed upon the table at once—soups, roast, sweets, all except the rice and macaroni. These latter dishes the Chinese eat boiling hot,