I have not been to my favorite Chinese restaurant, Sichuan Gourmet in Billerica, since about the end of June because my daughter, who was then out of school, decided she didn't want to go, and I then decided I wanted to shed a few pounds. I finally went back today and ordered a few items, including the Kung Bao Chicken, which I have enjoyed there several times. When I got back home and ate some, I was astonished to see that this dish was now noticeably sweet and has a fair amount of sauce. Yikes! It also was not nearly as spicy as it had been. This dish used to be spicy-hot, with a bit of a smoky flavor from the many charred peppers, and it had no sauce to speak of. Has anyone else observed a change in this dish, or might this have been a fluke? (Hmmm. Does the chef have Tuesday off????) Have any other dishes changed?