and they are kept on chafing-dishes until served. Each person has a bowl, a small saucer, and a pair of chopsticks. A small square of very soft cloth is used as a napkin. There is never any salt upon the table. The small saucer at the side of each guest contains a very salty sauce; if extra salt is needed, this sauce is used. The Chinese consider powdered salt too coarse for seasoning food after it is cooked!
They rarely drink at meals, and when they do, only tiny cups, about the size of a liqueur-glass, of heated wine. This is poured out of silver teapots, and is kept hot by being placed in receptacles containing boiling water. Their wines are more like liqueurs than ours; they are generally distilled with flowers and herbs and have a delightful bouquet. Some of these wines have most poetic names, such as “Dew from the Early Morning Rose,” and “Drops from the Hands of Buddha.” The Chinese never drink cold water, nor do they take tea at meals. For me, being a foreigner, champagne was always provided, as well as claret or Burgundy. The Chinese do not drink coffee. After leaving the table, they take tea without milk or sugar.