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Chef/owner Benli Zou grew up in Dalian, a megacity in the north of China fueled by lamb, wok-baked sesame bread, and serious garlic. Those things spark Zou’s menu, too, especially lamb with Chinese pickled cabbage, an enormous soup that balances the yin of house-made pickles with the musky yang of lamb fat. Order carefully: While the chef’s northern Chinese fare catches fire, the bulk of his menu is neighborhood-takeout-grade Cantonese.

Hours: Lunch: 11 a.m.-3 p.m. Mon.-Sat.; noon-3 p.m. Sun. Dinner: 5-9:30 p.m. Sun.-Thu.; 5-10 p.m. Fri.-Sat.


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