The meals at the Palace were all of the most lavish description, twenty or thirty dishes being placed upon the table at the beginning of the meal, while macaroni, rice, and a few other things were served from a side table. The Chinese are passed masters in the culinary art, and the delicacies seen at good Chinese tables are fit for a repast of Lucullus. Sharks’ fins, deers’ sinews, birds’ tongues, rare fish, bird’s-nest soups, fish brains, shrimps’ eggs, and many other extraordinary dishes make up the every-day menu. No one can cook goose, duck, and in fact all fowls and game, to such perfection as the Chinese. Their soups are of a delicacy and flavor quite unequaled. Their breads and cakes seem to the foreigner, at first, the least delectable of their viands; their bread particularly, which is steamed instead of baked, is not tempting; but when you get over or rather through the raw-looking outside, with its five cochineal spots surmounting its pyramidal form, it is very sweet and wholesome. It is made of gray flour, as the Chinese do not believe in whitening the flour as we do. They make delicious creams, as to consistency; and these and their sweets generally are much esteemed by the foreigners. At the Palace the food is served in tall dishes of painted Chinese porcelain, and everything is placed upon the table at once--soups, roast, sweets, all except the rice and macaroni. These latter dishes the Chinese eat boiling hot, and they are kept on chafing-dishes until served. Each person has a bowl, a small saucer, and a pair of chop-sticks. A small square of very soft cloth is used as a napkin. There is never any salt upon the table. The small saucer at the side of each guest contains a very salty sauce; if extra salt is needed, this sauce is used. The Chinese consider powdered salt too coarse for seasoning food after it is cooked! They rarely drink at meals, and when they do, only tiny cups, about the size of a liqueur-glass, of heated wine. This is poured out of silver teapots, and is kept hot by being placed in receptacles containing boiling water. Their wines are more like liqueurs than ours; they are generally distilled with flowers and herbs and have a delightful “bouquet.” Some of these wines have most poetic names, such as “Dew from the Early Morning Rose,” and “Drops from the Hands of Buddha.” The Chinese never drink cold water, nor do they take tea at meals. For me, being a foreigner, champagne was always provided, as well as claret or Burgundy. The Chinese do not drink coffee. After leaving the table, they take tea without milk or sugar.