Instructions for Serving a Dinner in Complete Chinese Style Called “Dinner of China”
(For Four Plates)
GAI GUNG MAIN
(Chicken Soup with Noodles)
FO YOUNG DON
(Eggs in Fo Young Style)
TONG YUN CHOP SUEY
(Chinese Chop Suey)
LI CHEE
(Li Chee Nuts)
CANTON OR OOLONG CHAR YET WOO
(Pot of Canton or Oolong Tea)
CHICKEN SOUP WITH NOODLES. Follow out the recipe for making Yet Ca Mein, but omit the garnish entirely. See page [5] for recipe for Yet Ca Mein.
EGGS IN FO YOUNG STYLE. See page [5] for recipe for Eggs Fo Young. Fry 8 cakes from the amount of batter and serve two for each portion. Serve on the oblong flat Chop Suey dishes.
CHINESE CHOP SUEY. See page [2] for instructions for cooking. Serve this course with a bowl of rice cooked Chinese style. Use the oblong Chop Suey dishes for serving.
LI CHEE NUTS. This desert is served on any small fancy dish.
CANTON OR OOLONG TEA. In steeping Chinese tea, allow it to steep considerably longer than ordinary tea, in fact, bringing it to a boil will not impair the flavor. A pot of this tea should be served with the first course. The small Chinese tea cups are used and individual Chinese tea pots (red earthenware) are the correct thing.