dried smoked ham (cut into tiny pieces), shredded sea moss,
watermelon seeds, shrimps, bamboo sprouts, jellied haws. All
the above dishes were cold. Then followed hot:

2. Shrimps served in the shell with vinegar, sea-slugs with
shredded chicken, bits of sweetened pork and shredded dough
--the pork and sea-slugs being cooked and served in fragrant
oil.

3. Bamboo sprouts, stewed chicken kidneys.

4. Spring chicken cooked crisp in oil.

5. Stewed sea-slugs with ginger root and bean curd,
stewed fungus with reed roots and ginger tops (all hot).

6. Tarts with candied jelly, sugar dumplings with dates.

7. Hot pudding made of ``the eight precious vegetables,''
consisting of dates, watermelon seeds, chopped walnuts, chopped
chestnuts, preserved oranges, lotus seeds, and two kinds of rice,
all mixed and served in syrup--a delicious dish.

8. Shelled shrimps with roots of reeds and bits of hard-
boiled eggs, all in one bowl with fragrant oil, biscuits coated
with sweet seeds.

9. Glutinous rice in little layers with browned sugar between,
minced pork dumplings, steamed biscuits.