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Browsing named entities in a specific section of The Daily Dispatch: February 27, 1865., [Electronic resource]. Search the whole document.

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China (China) (search for this): article 7
different kind of sauce. The second course was a ragout of snails. At Macao these are white, but at Mingpo they are green, viscous and slippery, by no means easy to pick up with small sticks. Their taste resembles that of the green fat of turtle. The snails were followed by a dish of the flesh covering the skull of sturgeons, which is very costly, as several heads are required to make even a small dish- Next, a dish of sharks' fine, mixed with of pork, and a crab salad; after these, a stew of plume and other fruit, the acidity of which is considered a corrective for the viscous fat of the fish; than mushrooms, pulse, and ducts' tongues, which last are considered the no plus vitra of Chinese cookery; deers' tendons — a royal dish, which the Emperor himself sends as a present to his favorites — and Venus' ears, a kind of unctuous shell-fish; lastly, boiled rice, served in small cups, with acanthi's seeds, preserved in spirits, and other condiments.--Last of all, tea was served
Pekin, Ind. (Indiana, United States) (search for this): article 7
A Chinese dinner. --A traveler recently arrived from Pekin gives the following description of a Chinese dinner: "The first course consisted of a kind of square tower formed of slices of breast of goose and a fish which the Chinese call "cow's head," with a large dish of hashed tripe and hard eggs, of a dark color, preserved in lime. Next came grains of pickled wheat and barley, shell-fish unknown in Europe, enormous prawns, preserved ginger and fruits. All these are eaten with ivory chop-sticks, which the guests bring with them. On grand occasions the first dish is always bird's-nest soup, which consist of a thick gelatinous substance. Small cups are placed round the tureen, each containing a different kind of sauce. The second course was a ragout of snails. At Macao these are white, but at Mingpo they are green, viscous and slippery, by no means easy to pick up with small sticks. Their taste resembles that of the green fat of turtle. The snails were followed by a
Venus (search for this): article 7
different kind of sauce. The second course was a ragout of snails. At Macao these are white, but at Mingpo they are green, viscous and slippery, by no means easy to pick up with small sticks. Their taste resembles that of the green fat of turtle. The snails were followed by a dish of the flesh covering the skull of sturgeons, which is very costly, as several heads are required to make even a small dish- Next, a dish of sharks' fine, mixed with of pork, and a crab salad; after these, a stew of plume and other fruit, the acidity of which is considered a corrective for the viscous fat of the fish; than mushrooms, pulse, and ducts' tongues, which last are considered the no plus vitra of Chinese cookery; deers' tendons — a royal dish, which the Emperor himself sends as a present to his favorites — and Venus' ears, a kind of unctuous shell-fish; lastly, boiled rice, served in small cups, with acanthi's seeds, preserved in spirits, and other condiments.--Last of all, tea was served