We have been told about how elaborate wedding banquets are in China. On Saturday we were invited along with the other HK missionaries to a “Thank You Banquet” by the SALEM organization. It was an appreciation for the joint effort in completing a new roofing project at SALEM Headquarters. Although the invitation did use the word “banquet” we did not realize what was in store for us. It began with the arrival of a deep fried baby pig on a large gold platter. There were small red glittering jewels in place of the eyes that were flashing on and off to get our attention. The insides had been removed so what remained to eat were the skin, a layer of fat, and a thin layer of meat. It was all cut into small pieces so it could easily be taken to one’s plate with chop sticks. There were nine of us seated at our round table, including two children. We ate the whole pig, excluding the head and tail.
The second dish brought to the table was a broccoli, chicken, squid combination. It was steamed with a mild oriental sauce over it and quite tasty. Next came a platter full of deep fried shrimp balls – perhaps the closest thing to American food we had all evening. Condiments included dipping sauces of plum, vinegar, mustard, and many others that I did not recognize. This was followed by a dish of straw mushrooms wrapped in a wonton type wrapper, rice, and scallops. Exquisite!
Shark fin soup is a delicacy in China; so much so that there is great concern over the harvesting of small shark for their fins to satisfy the tastes of the Chinese. We contributed to that concern by having small bowls of shark fin soup even though we had just read an editorial in the South China Morning Post that asked residents to order it less often in restaurants. However, we also know it is not good to refuse Chinese hospitality, so we joined in the tasty slurping.
The next course was a very large steamed fish complete with head and tail. It was very well prepared and delicious. I was told the tastiest part of the fish is its cheeks – and it was very good! Then came Chinese ham with green vegetables. A bit salty, but tasty, nonetheless. The next dish, baby pigeon, was deep fried and cut into quarters. It reminded us a bit of the pheasant we used to eat in South Dakota, but deep fried instead of roasted. Then came large bowls of rice and noodle dishes with cut up vegetables and mushrooms. Tasty, but not much room left in the tummy!
Dessert included steamed sweet breads, sweet red bean soup, red date filled sesame rolls, and a large plate of fresh fruit. We have never seen so much food brought to one table for one meal in our 60+ years of living!! The Chinese really know how to throw a feast. What was amazing is that we ate almost everything brought to the table. How these people stay so slim is beyond us. They must have a whole different metabolism!! We didn’t think we would need to each again for several days.
However, on Sunday Ron preached at Yuen Long and after the service members took us out for the usual noon dim sum. There were several of the usual steamed barbeque beef bread rolls, shrimp rolls, noodle dishes, egg tarts, chicken feet, etc. and a new one added that we had not had before was fried octopus tentacles; a bit chewy but also quite tasty.
We are becoming quite adept at using chop sticks as utensils. We will never match the dexterity and finesse of the Chinese; however, we no longer embarrass ourselves or those with us, most of the time. There are occasions I still resort to using my Chinese porcelain spoon to help cut things into bite size pieces, but Chinese table manners allow for many activities that we would not approve of. Spitting food on to the side plate, slurping of soup, reaching across the table to get something with your chopsticks, using a toothpick at the table, are all part of Chinese dining, even in the finest of places. So one can risk eating with chopsticks and bring the bowl to your mouth and do about anything you want and still eat at the table.
Sunday night we finished our marathon eating at Missionary Mark and Sue Sprengeler home with a murder mystery dinner. Good Italian food such as lasagna and spaghetti were served. Ron played the role of the head grounds man at the Arizona ranch and I was his daughter, complete with pigtails. Good thing HKers have Halloween celebrations – I was able to find a cowboy hat for him and the pigtails for me in a costume shop – dirt cheap! A good time was had by all!
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