Musings by Stung

Chinese kitchens are rarely bigger than that pictured below. With only a two woks, a microwave, and no oven, cooking Thanksgiving dinner can get pretty hairy. Nevertheless, Lynn and I masterminded a meal that included Peking duck/KFC fried chicken as turkey substitute, mashed potatoes, assorted veggies, roasted sweet potatoes, and sticky rice stuffing. I must say, we’re pretty damn resourceful.

The beautiful main table.

The kiddie table.

Fretting over the pie.

Lynn and pie.

A bowl of rice porridge. Two vegetable stuffed bao zi (buns). A roasted sweet potato from the vendors outside. Cost: 5 kuai, or 60 cents.