Dragon Boat (Tuen Ng) Festival, five weeks away, is drawing near. Dragon boats are now anchored at Sai Kung, ready for training and competitions. The dragon heads are not yet fixed at the front, I believe, to avoid “wear and tear” or they will be put back after certain ceremonies.
On the table in a restaurant we were sitting, a waiter placed two porcelain dragon boats. The “boats” were loaded with rice-meat rolls in barbecued pork and minced beef. In ordinary restaurants, these rice rolls are piled up, but then they were arranged in a single file in a way like athletes rolling on either sides of dragon boats. What we could not see at that time were the “oars”. Perhaps the “oars” were actually the “chopsticks” in our hands.
Dragon Boat (Tuen Ng) Festival, five weeks away, is drawing near. Dragon boats are now anchored at Sai Kung, ready for training and competitions. The dragon heads are not yet fixed at the front, I believe, to avoid “wear and tear” or they will be put back after certain ceremonies.
On the table in a restaurant we were sitting, a waiter placed two porcelain dragon boats. The “boats” were loaded with rice-meat rolls in barbecued pork and minced beef. In ordinary restaurants, these rice rolls are piled up, but then they were arranged in a single file in a way like athletes rolling on either sides of dragon boats. What we could not see at that time were the “oars”. Perhaps the “oars” were actually the “chopsticks” in our hands.
1 comment:
Good imagination!
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