Response to "The Pedestrian" by Ray Bradbury

This evening, fireflies fall.
the stars of the cold night fade.
the world slowly melts away with the sorrow of parting...
if improvement was only for the sake of separating.
why let me meet this world?

In a soundless world,
I stroll down the empty road,
with only my shadow.
While I seek for a new world in slience.
Awaiting...
for its apporach.

The heart is slowly being torn apart by sorrow.
Sadness and me...
are now sinking endlessly into darkness.
Even if I close my eyes,
Even if I adjust my breathing,
These true feelings seem to be over-flowing.

The moon is hidden behind the dusty old building,
its light scattering like golden dust...
yearning when will it end?
reunion when will it be?

Peking Duck

I took a picture of the whole peking duck being slice by the chief in the Hyatt Hotel in Hong Kong

        Peking duck is something that has always been very close to me, in a personal way. I've always travel around with my family to variety of places and countries, hoping to try their famous food and to feel their cultures. Peking duck has been one of my favourite kinds of Chinese food ever since I was little. Not until 2 years ago did I really get to taste the yummiest Peking duck in my entire life.      

                It all happened in a Hotel call Hyatt in Hong Kong, a place full of wonders. Sha Tin 18, the name of the only Chinese restaurant in the Hyatt. It was named after the hotel's street address number "18" which also means good fortune in terms of Feng Shui. It serves authentic Cantonese and Northern Chinese cuisine in a lively show kitchen environment. Customs can choose to appreciate a front row view of the chefs in action in the show kitchens, and enjoy signature dishes such as pork ribs with preserved yellow bean paste, hand-pulled noodles and homemade dumplings and authentic Peking duck from the BBQ kitchen.

Peking duck has always been a famous dish originated from Beijing, which is considered one of the China’s national foods. This particular dish is known for its thin, crispiness, with the ideal proportion of meat and skin. The Peking duck that is served in Sha Tin 18 are always raised till 65 days and were seasoned with lots of seasoning before being roasted in a hung oven. To perfectionists, this is considered to be the perfect age for raising a Peking duck before cooking them.

                 In Sha Tin 18 the combination of skin and sugar makes a perfect match to taste the real taste of a Peking duck. The second it goes in the mouth, the skin melts with the sugar like an ice cube melting in hot water. Leaving a trail of crispiness after the reaction, as the jaw close up together, the juice of a pure duck skin comes rushing to fill up the feeling of yummy. The crispy sensation is even better than crunching freshly popped popcorn in the mussel. It is the most perfect dish I’ve ever wanted to yearn more of.

                 Up till now, I still couldn’t forget the sentiment I held when I bite into the Peking duck.

A combination of skin and meat together!