COOK Ding was cutting the flesh off the newly-slaughtered ox—and Lord Wenhui, who was watching all the while—was astonished. Whenever Ding’s hand slashed with his knife, whenever his shoulder heaved, whenever his feet moved, and whenever the ox carcass swung and its bones were cut, there was sound. Not a clash, but rather something beautiful, rhythmic, elegant, “like the dance of the Mulberry Grove or keeping tim