Thoughts while eating at a chinese restaurant:
* Why are those photos of the menu items that hang on the wall at the chinese restaurant look like they were taken in 1950? They're all over-exposed and you certainly can't think the food is appetizing.
* What in God's name is that slime that coats most chinese food? I think it's where the goo in MooGoo Gai Pan comes from.
* Is there any egg in an Eggroll?