I’ve always wondered what the asian tourists eating in the woodbury commons food court think of their panda food.
Am interested in both ssc and dumplings! Reading with interest, with no recommendations to make! I looked at the cooking discussions, and there isn’t a whole lot on cooking soft shell crabs, and I think starting a topic with the question being favorite recipes that expand on either deep frying or sauteeing with “meunière” kinds of sauces would be of interest to me. I tend to dredge them in flour and sauté and do pan butter/lemon sauce. I definitely like those! 
