Chinaman spearing fresh water turtles.
Pastry is brought on between courses. If salt, a cup of chicken broth; if sweet, almond milk is furnished with it.
No napkins are provided, pieces of coarse brown paper being used in their stead.
The last is a sort of "trial of appetite" course. It consists of large dishes—sometimes eight or ten arranged in pyramid form—and the ever forthcoming refusal to partake of it announces the termination of the meal.
The attendants then bring in towels and bowls of hot water. They immerse the towels in the water, and after wringing them out present them to the guests in the order of their importance.
On special occasions the water is scented with otto of roses.
One habit of the attendants which is especially surprising to the novice is that as their labors during the meal increase the temperature of their bodies, the waiters divest themselves of the greater part of their clothing!
One restaurant in Canton which caters for the cheaper class of trade, feeds on an average five thousand persons daily. Each patron is served with portions of regular size, and allowance is made for any pieces which he may not eat.
The tea saloons are divided into two large rooms furnished with stools and tables. Cakes, preserved fruits and tea are served. The cups are usually covered so as to prevent the aroma of the tea from evaporating.