Chu Weiguo, the chef of the second state-owned canteen in 1958, had just brought his widowed sister-in-law and three children into the compound when something happened to the Jia family. The apprentice urged me to separate the sheep bones. I could buy several kilograms for a few cents without paying a ticket. I picked up my apron and rushed out - no one could snatch this delicious mouthful from under my chopsticks.
