Jean B. wrote:

> Speaking of that, what are those gluey, starchy, deep-fried orbs one now
> gets in Chinese restaurants? They seem to have replaced actual chunks
> of chicken in batter. One can only assume scraps of chicken with much
> glue is cheaper, but yuck. Is that just a Boston thing?
>
> Also, there's all that kind-of uniformly thin-sliced chicken and meat,
> obviously not done on the premises, and somehow inferior to what used to
> be served....

You are so right about the deep fried orbs.

What also bothers me, is the sushi they have in Chinese buffets. They
must buy them at the same place, because they are all alike.

Becca