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From Travel + Leisure , FEB 2004
The greatest gastronomic effect of the handover was a boom in restaurants that introduced Hong Kongers to the nuances of contemporary Sichuan, Hunan, and Shanghainese cuisines. Soulful star anise-scented Shanghainese braises get a makeover at Faye's Nouve...MORE>>
Last updated February 2004




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