Part 12 - Strategy Thirty Six

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The noise of horses woke us early the next morning. Outside, in the half light of a windy dawn, we watched Lord Guan tie a leather scabbard to the saddle of his great horse. Nearby, Zhang Fei tightened the saddle straps on a horse that looked far too small for his bulk.

Lord Guan saw me admiring the beautifully decorated leather and pulled out what looked like an impossibly heavy sword on the end of a long pole.


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Zhang Fei said something and Lord Guan responded by spinning the crescent-shaped blade in a circle to stop, touching Zhang Fei's belly. Zhang Fei guffawed.

Licia said, 'Zhang Fei warned us not to get too close, because Lord Guan is getting old and slow. He might drop it. Lord Guan told him if he got any fatter, his belt buckle would get in the way of his halberd. Then Zhang Fei laughed and replied that his double-headed serpent spear would shave Lord Guan's beard first.'



Their banter was interrupted as Xuande arrived with a squadron of cavalry and, after an exchange of ribald insults, they all trotted away.


Kongming sent us to the market to buy stuffed buns and sticky rice so we set off with a necklace of wu zhu, cute little bronze five zhu coins with square holes in the middle. When we got back, our baskets heavy with food, Kongming and Dr Zhang were puzzling over a map.

Kongming helped himself to a bun as Dr Zhang translated. 'Kongming plans to delay Cho Cho with another fire trap but I think it is too complicated. He asks your opinion.'

'Didn't he use fire to ambush the vanguard?' I asked. 'Will Cho Cho fall for a fire trap again?'

Licia looked at the map. 'Fire burns paper. Paper wraps stone.'

Miguel finished off. 'Stone holds water. Water quenches fire.'

With Dr Zhang translating, Kongming mused. 'Water, stone,' I wonder . . .'

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The town had a festive atmosphere as soldiers and citizens prepared a great feast. In the city streets and in the halls and courtyards, army cooks set up field kitchens with tables, cast iron pots and cooking fires. Old ladies prepared heaps of vegetables and everyone seemed to be contributing food or advice. In one street, a group of ladies sat around a steaming cauldron, fishing dead chickens out of the boiling water and rapidly plucking the feathers. Army cooks argued with elderly ladies about the correct way to prepare each dish while butchers quickly chopped whole pigs and chickens into bite size pieces of meats with cleavers that looked like short handled axes.

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