CHOW FUN

the dimples in your dim sum slump with garlic sauce
on a bed of bitter greens and quail eggs stewed in anise and soy.
sunlight slides over egg rolls and a Tsingdao-
sweating in springtime, adjacent to a bowl of soup
confused about whether or not
to be sweet or sour..
while simmering in a lotus, a ghostly steam drizzles over constant umami.
you slurp stars and clams that sing
from their diaphragm
like a swollen tick
on a Panda.