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PREVIEW
... two first-class tables set up in Sui’an Hall and a total of 30 dishes, including appetizers, main courses, desserts, and soups. The first to be served were six dim sums: Golden Crisp Sparrow, Golden Thread Shaomai, Chrysanthemum Buddha’s Hand Puff, Red Bean Glutinous Rice Cake, Rose Puff, Eight Treasure Cake.
Next, there were six cold dishes: Cashew and Pine Nut, Dried Tangerine Peel Beef, Crystal Crab Jelly, Mustard Goose Palm, Osmanthus Peel Fry, and an Acorn Tofu with Matsutake Oil. < ...
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