tag:blogger.com,1999:blog-1618771467215404695.post3495364097341539483..comments2023-09-17T00:49:28.933-07:00Comments on The Bear Growls: Chinese KingArthur "The Bear" Heberthttp://www.blogger.com/profile/01539281498450969254noreply@blogger.comBlogger1125tag:blogger.com,1999:blog-1618771467215404695.post-78532726752887357792009-05-11T08:19:00.000-07:002009-05-11T08:19:00.000-07:00Wow--what a sad presentation on the tong cho shrim...Wow--what a sad presentation on the tong cho shrimp. Is it SO hard to mix the shrimp with the sauce? I can understand doing it separately for a takeout order, but why leave the shrimp unsauced for dine-in?Celestehttp://www.bouillie.wordpress.comnoreply@blogger.com