Has anyone else had a hard time with this dish?
At the urging of a few posters here I waltzed into Grand Sichuan (east side branch) on sunday and tried the Second Sister Rabbit. The rabbit came in an interesting sauce that was both pungent and appealing (Hoisin based?) Upon trying the dish I realized that it was filled with bones. I was expecting meat around a bone, but the pieces of rabbit had tiny bones in them. The meat was tasty, but my enjoyment was tapered by having to navigate through unseen bones. It was a frustrating experience, and almost every diced piece of rabbit contained a multitude of these bones.
Am I the only one who has a tough time with a dish like this? Did I get a bad order? Maybe this is just a nuance of foreign cooking that I have yet to acquire?