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Chung Yeung－Roast Pig
Chopping pork
Place：Sheung Shui
Date：1963-10-25
Observation：At the end of the ceremony the roast pigs are taken down to the area below the grave, and there a team of helpers chop them up into small pieces ready to reheat as the principal ingredient of the picnic which all worshippers will share. The picnic is called poon-choi ‘tub food’, and the traditional (and none too clean) wooden tubs can be seen in the foreground, together with a basket full of chopsticks.
