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Now open in Islington, this modestly decorated joint's main offering is Hunan chow made via "dry wok", wherein the food is scorched to the point of dehydration, then covered in sauce, which it soaks up as it cooks. So, dry yourself out with specials like duck w/ homemade sauce, frogs' legs w/ red & green chilli, and live sea bass w/ finely sliced "threaded" radish, or grab stone-wok fare like cuttlefish & spare ribs or the classic cinnamon/star anise Chairman Mao's Red Braised Pork Belly, which'll leave you completely incapable of great leaps forward.
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