Continuing with the market series until I depart for again China on the 17th of September 2010; I show here a shot of the meat counter where my cook chooses my daily ration of pork. There is no beef to speak of in this region of China, it is in fact Water Buffalo or OX. The meat tends to be slimy in texture no matter how well cooked, or thinly sliced. The only way I could tolerate eating it was if it were smoked and served with piping hot red peppers. Also, because I suffer from Hemochromatosis (iron overload disease) I try to avoid red meat as well as citric acid (vitamin c) which locks iron into the tissue. Red meat is high in iron so, thankfully, I have a medical excuse for not eating liver, "...thank you very much mom, but no thanks." Each morning the folks at this particular stand take a live hog from the stockyard and butcher it, then bring it to the market. They divvy out to other stands their sahres as they fill the orders placed with them the night before. With no refigeration, this meat must be quickly consumed. My cook ensures I get the finest cut as high on the hog as money can get, two ouces of fat free tenderloin. Yeah, I know Cargil just loves to brag about their genetically engineered hoggs with its marbled meat. But as for me, well fifty pounds of weight loss in five months sort of speaks volumes which millions in US Government Research Subsidies and Television Advertisements can convince me Americans are being poisioned for the sake of the Wall Street Bankers who own both parties. OK< I will step off my soap box now... I hope you enjoy the view as much as I did taking the shots, and of course, eating Miss Chens delicious dishes!