THE CHINESE AND THEIR FOOD.
There are few countries which produce such a variety of cheap and good food as China ; fewer still which will bear comparison with her people in the art of cooking. Although no mutton or beef is used at the tables of the wealthy, yet the variety of entrees is hardly exceeded by any nobleman's table in England. Knives are never required at a Chinese feast, but are confined to the kitchen. In the Buddhist monasteries they have but the simplest elements of food to deal witb. No meat, no fish, no poultry, are allowed at their tables. No eggs, no lard, no butter, no milk, must be introduced in their confectionery. Vegetables alone are permitted; and yet by means of these a dinner of surprising variety is served up to table ; and if the guest only judged by appearances, he would suppose that the worthy abbot bad forgotten the rigid rules of his monastic establishment, and was about to break his vow by partaking of most viands.— Sala's Journal.
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Otago Witness, Issue 2058, 3 August 1893, Page 41
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174THE CHINESE AND THEIR FOOD. Otago Witness, Issue 2058, 3 August 1893, Page 41
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