It had been quite some time since I'd eaten in a Chinese restaurant, so this doc demanded I change that. I headed to Palo Alto's Su Hong. Late afternoon and the places was virtually silent but looked like it could be quite the place when full - and it was huge. I order some Shanghai spring rolls with the General's chicken. The rolls were excellent - flaky, crisp, light and ever so slightly greasy. The chicken was cut into dine and nickel size chunks and bore no resemblance to a McNugget. Very lightly breaded and soaked in layer of sweet and spicy sauce, there wasn't nearly enough to drizzle over rice. That actually worked well for me. The spiciness was mild at first taste, but the heat built as I chewed. By the end I was well warmed up. I can see why this is such a popular dish here in the States.
Order some Chinese take-out, be sure to include General Tso’s chicken (or Springfield-style chicken and cashews for my Missouri readers), and sit down for a wonderful culinary journey.