E-MAILS FROM BEIJING
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Eight e-mails in anapaestic couplets describing a visit to Beijing.

THE BEGINNING OF THE FIFTH E-MAIL

When I left off my last, we were off out to dine,
which reminds me, I heard a broadcaster opine
that what made Chinese cooking especially good,
was the state’s disapproval of pleasure save food.
Well maybe, I won’t push this theory too far
but that it is good with that I concur.
Whether Uygur, Tibetan, Sichuan, Cantonese
and quite a few versions and choices of these,
our meal’s only snag is they’re apt to include a
souvenir in the form of a stomach like Buddha.