Tonight, we ate at Ting Ting Chi­nese Restau­rant on Peachtree Indus­tri­al Boule­vard in Duluth, Geor­gia. James rec­om­mend­ed it because he had eat­en there once before and loved their Hot and Sour Soup. Since he liked the food there so much, he want­ed to take me there so that I could expe­ri­ence their fare. This was more than accept­able to me, since I was the first one out of the two of us to vis­it Chonas Mex­i­can Restau­rant, and we have eat­en there many times in the past three years.

We both ordered the Hot and Sour Soup, which real­ly was phe­nom­e­nal. It was a very nice blend of pep­pery and tart, with crisp veg­eta­bles swim­ming in the pip­ing hot broth. The soup tast­ed incred­i­bly fresh and is def­i­nite­ly worth the trip.

For my main course, I ordered Squid With Chives. This dish was remark­ably under­stat­ed, won­der­ful­ly sim­ple, and incred­i­bly tasty. In order to avoid the pos­si­bil­i­ty of the squid becom­ing tough in case of acci­den­tal over­cook­ing (some­thing that is very easy to do), the squid was scored with a series of cuts. Chi­nese chives pro­vid­ed the sea­son­ing for the dish.

I asked and found out that the restau­rant uses no MSG and only uses veg­etable oil for all of its fry­ing and saute­ing. They are incred­i­bly con­cerned about aller­gens and pre­pare each dish to order with such con­cerns in mind. I nor­mal­ly have to take cer­tain pre­cau­tions when din­ing out for Chi­nese due to aller­gens and cross con­t­a­m­i­na­tion con­cerns. I know that I usu­al­ly have to avoid cer­tain foods for one rea­son or the oth­er. I feel con­fi­dent that I will be safe from such con­cerns the next time I dine there.

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