I had, during my journey from Teheran to Bokhara, heard the latter city so often described by my companions, that after a sojourn of eight days I was quite at home. First of all Hadji Salih led me everywhere, and then I continued my investigations alone, through the city, its bazaars, and its colleges (Medresse), only accompanying my friends when we received joint invitations to the house of a Chinese Tartar who had settled there. We were on these occasions usually treated to national dishes, to which my friends (I mean Hadji Bilal and his party) had long been strangers. There is one which I will impart in confidence to my European readers, for I can recommend it as a dainty. It is called Mantuy, a sort of pudding filled with hashed meat mixed with fat and spices. This they boil in a singular manner. They place upon the fire a kettle of water, which is covered in at the top, with the exception of an opening of about the size of one's closed hand. Upon this opening are placed three or four strainers or sieves, which close firmly, the under one being made fast with dough to the kettle itself. As soon as the water begins to boil, and a sufficient quantity of steam passes into the strainers, the Mantuy is at first laid in the upper, and then in the lowest strainer; here it is suffered to remain until done. It seems singular that the Chinese should employ steam in the preparation of their meats! The Mantuys, after having been boiled, are then often broiled in fat, when they receive the name Zenbusi (lady's kiss). My friends from Kashgar and Yarkend have many more dishes peculiarly their own, but these receipts would only suit a Tartar cookery book. {182} [The Worm (Rishte)]