Hongkong Menu. China.
Bow Ha Mai.
Boiled Prawns in Oil.
Chow Chop Suey.
Bits of Pork Chops.
Ham ob Dau.
Preserved Eggs with Ducks’ Gizzards.
Ob Gau Bow Vo Toway.
Ducks’ Livers and Boiled Ham.
Chow Ju Aw.
Boiled Pork, Kidneyed.
Show Ju N Gow.
Roast Pork-tongues.
Bow N Gwei.
Cuttle Fish.
Yen Wo’ Gong.
Boiled Pigeon Eggs and Bird-nest Soup.
Bow Hai.
Boiled Crabs.
Bow Yu Chee.
Boiled Shark Fins.
Yuen Tsyai.
Rice Cakes.
Bow Ob.
Duck-tongues and Mushrooms.
Ju Tow N Gow.
Fried Roofs-of-the-Mouths of Pigs.
Chow Ob Jun.
Ducks’ Feet.
Chow Gai Pien.
Fried Chicken Wings.
Lein Chi Gong.
Lily-seed Soup.
Hong Yin Gong.
Almond Soup.
Dein Som.
Sweetmeats and Jellies.
Yueh Biung.
Mincemeat Cakes.
Gwoy Zoo.
Fruits.
Kwoh Zuh.
Seeds.
Cha Sam Soo.
Tea, and Rice Whiskey.
As to the Chinese, at their formal dinners or feasts no menus are used. The bill of fare consists of an interminable list of dishes, and which has been arranged by the author in the form of a menu card. The tables are laden with such dishes as shark-fins, bêche-de-mer fish, fish-soup, chicken-soup, duck-soup, rice, rice, rice, and tea, tea, tea, and tea; not forgetting the edible birds’ nests, candies, and cakes. One’s appetite is almost taken away on entering a Chinese house at which a banquet is to be given—the effect of burning incense and other vile herbs. The Chinese can be extremely polite. Champagne is a favorite drink among Chinese officials at the Treaty Ports, and is always brought out when they have a foreign guest.