Keystories | Eating Chengdu
In the courtyard of my wife’s family home in Linqiong there is a round chopping block, two chi across and one cun thick, mottled and dim, ordinarily used for mincing meat. I had always taken it for a tree stump. Only when I washed it today did I realize how astonishingly heavy it was. Its surface showed not annual rings but something like fish scales. Once rinsed clean, it turned the color of amber, and within it one could faintly make out dark red veins. When I asked where it had come from, my wife said that while her grandmother was still alive she often muttered that it was a dragon scale handed down through the family. No one had ever believed her.