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2009 May 31, Joanne Starkey, “Old-School Chinese With Efforts at Fusion”, in New York Times:
Hot and sour soup, shrimp toast, shumai, General Tso’s chicken, pork with garlic sauce, beef with asparagus, hot and spicy shrimp, sushi deluxe, cheesecake, fried bananas, litchi sherbet.
Translations
a traditional steamed Chinese pork dumpling served in dim sum
