Cover via Bookshop.org
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The pork buns, the ramen and the story of a restaurant that changed how New York ate.
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Cook in its spirit
- Quick-Pickled Smashed Cucumbers with Sesame and Chile
- Pork Belly Steamed Buns with Hoisin, Scallion, and Quick Pickles
Chef's own recipes, written in the style of the book, not taken from it. For the book's own, get the book.
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