Chinese dinner

[nzbc]

CHINESE DINNER

CONSULS ENTERTAINED IN WELLINGTON *’ The Press ” Special Service WELLINGTON, February 19. At the opening of a Chinese cafe in Wellington last night about 80 guests, including the Chinese Consul-General, Mr Wang Feng, and Mrs Wang Feng, the Mayor ajnd Mayoress, Mr and Mrs Will Appleton, and consular representatives and their wives were invited by the proprietor to a Chinese dinner. The dinner was of eight courses and was served in the European way and without chopsticks, though a few guests had been handed chopsticks lor a trial. Three Chinese cooks prepared the meal, which took two hours to serve. The first course was chicken broth with shredded shark fins, which had been dried and boiled twice. The broth was eaten with Chinese sthingys. Roast chicken and mushrooms which had been grown in China, dried tnd sent to New Zealand, were the second course. This was followed by roast fowl, peas, tomatoes and small bakpd potatoes. Pork, eggs 4 and beetroot were the fourth course. The beetroot had been steamed after the pork had been boiled and then roasted. The eggs were cooked with the pork and cut into squares. “Kaw Yeek” is the Chinese name for this dish. Pork, but this time cold and cooked in spices, was the fifth course. This wa. followed by fish balls, marrow and giblets. “Suean” is the Chinese name given to the seventh course of pork and pickled cucumbers. Pork and flour, or “Onetun,” was the last dish. Ordinary pastry flour was used, though when rice flour is available it forms part of the dish. With the dinner was served Chinese whisky (which cost £2 a bottle) and a thingytail. On behalf of the guests Sir Archibald Blair thanked the proprietor for a novel and excellent dinner. Later in the evening 100 members of the Chinese community were served a similar eight-course dinner, this time in exclusively Chinese style.

PRESS, VOLUME LXXXIII, ISSUE 25114, 20 FEBRUARY 1947

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