10. Omelette with sea-slugs and bamboo sprouts, all in oil,
bits of chicken stewed in oil, pork with small dumplings of
flour and starch.

11. Stewed pigs' kidneys, shrimps stewed in oil, date pie.

12. Vermicelli and egg soup.

13. Stewed pork balls, reed roots, bits of hard-boiled yolks
of eggs, all in oil.

14. Birds' nest soup.

The appetite being pretty well sated by this time, the following
delicacies were served to taper off with:

15. Chicken boiled in oil, pork swimming in a great bowl
of its own fat, stewed fish stomachs, egg soup.

16. Steamed biscuit.

Tea was served from the beginning and throughout the feast.
It was made on the table by pouring hot water into a small pot
half full of tea leaves, the pot being refilled as needed. The
tea was served without cream or sugar, and was mild and delicious.
Rice whiskey in tiny cups is usually served at feasts,
though it was often omitted from the feasts given to us. The
Chinese assert that the alcohol is necessary ``to cut the grease.''
There is certainly enough grease to cut.