But, I’m guessing since food prices have shot through the roof [...] they have been cutting back on the quality of their, well, everything: the flour they are using in the skins—the skins are now thick and doughy rather than sleek and shiny; the pork they are grinding for the filling—the meat is not as tender or as xiang as it once was

Mais que vais-je manger au dîner la semaine prochaine au bureau ?