1936-10-03 — Page 6

THE CHINA MATIRIS

GCH GARDENS

PROPOSED LAY-OUT:

JORDAN ROAD"

Cutie PRINE

BATTERY STREET

PLAYGROUND

Colony's Memorial To King George

DELICIOUS CHINESE COOKERY

(Continued from Page 4)

Now, follows a crab salad, then

a fish course, then a paddling shaped something like a jelly. I didn't discover its ziazne, but after I had relished it the Chinese waiter confided to me that it was jellied eel in white wine RUCE. Pwhen followed a plate containing a slice of goose, with delicious - sea- weed and bananas baked in honey. The potatoes and tomatoes.. then {began to arrive but I was through |with that med, much-against-my-

wishes.

In Chiza_tea is not only drunk, but also eaten. The salad is made (from the exhausted full-leaf of the

“biepjckli-chai”.. (virgin tea), the. entire pare unfired leaf--the same. tes you drink in another crumbled form the debris. After the silk- tred little bundles of pure tea-have done duty in the teapot they are lifted_out_by the silken thread, intact, and suspended in a glass --- vase full of white wine vinegar for a fortnight. They are then ready for the lunch table. Only the tender leaves are edible the others are thrown aside. 1′′found" this quite a palatable dish, despite the fact that I had seen it pared:

White Strawberries.

I think that one of the most de- licious__Chinese "tea-time" dishes is strawberries with stones!—Such¬ is the peculiarity of the Chinese white strawberry. As it is seen growing. It is red, like our own. but as found in commerce, pre- served in jars, it is almost snow- white, with a delicate sisi tinge. For preserving, the stones for the berry are first removed; these are quite solid, about the size of a small flbert "nut. This white strawberry is reputed the most. lusciousmanit, the denzaba of Orient fruit' luxuries. Its taste. is a peculiarly éxude one, totally like our strawberries, but z good deal Mice the most inscious, musestel-grapes.

Chinese dinners have been dem scribed over and over 'again--of late years with increasing secure acy. It seems, however, Ímpos, sible to disabuse people of the idea~-~ that dogs, rats and emails frequent-> |ly appear on the bil of fare. The Chinese are a nation of cooks. There is scarcely an individual în their vast cottmmunity who is note more or less competent to coor himself a respectable dinner.

Rules Down The Agas Chinese tradition points to date some thousands of years be fore the Christian exa; at which in- |inspired-ensler-of-offit taapistons Įmankind the application of fire tok food, and the Chinese have adbered > to these rules right down the ages. The pensant may sit down to din ner cooked by the hand of his wife: or daughter-in-law, bat în large establishments, the cooks are îng variably men

'=

There is an old Chinese maxim which says “Cookery is like matri- moay-two things served together should match." This saying the Chinese cook carries-out with good |effect, arguing that clear should go- with clear, thick with thick, hard with hard, and soft with soft They cannot understand why people. mit grated lobster with birds” nest and mint with chicken or

Too, the Chinese believe that foods with a heavy favour must be served separately. Such are crab, samlie (a delicious kind of white (salmon), beef and mutton. - These, the Chinese argue, should be eaten albue, without any adjunct.

I think that the Chinese Day greater heed to their choice of food than do we Europeans. They {argue thaf “a ham is a ham, but ing point of goodness two-hams wil* he sa widely separated sa sex and ky, hence the credit of a good khmer should be divided between the cook and the stewar feelfoto the steward, and pert

(to the