We walk the smoke-thick winter street of sweet 'n' sour aromas
amongst a throng of oriental shaded faces (such gentle souls)
who crowd  little pushcarts selling scallion pancakes.
Overhead, red talismanic paper lanterns bob, enticing us
to the tap of percussive chopsticks.

We sit in awe; snack on duck-tongue; roast pigs hang
glistening; fat-fresh, ready to fry.
Waiters wheel trolleys piled high with steaming shrimp noodles
past tables of golden oranges and watermelon seeds.
Our Chinese chef prepares shredded pork in garlic sauce.

He smiles and says:
"More guests means more happiness."