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In the front of this restaurant hang the enticing, mahogany-colored carcasses of barbecued pigs and ducks. There is a takeout counter just inside, but through a doorway is a full dining room (a completely unadorned one, but who cares?). The menu extends well beyond the meats in the window. Seven varieties of congee can be had;including a pork blood-infused version. Recently, the simple sliced pork with ginger and scallion was too good not to finish. Seafood is another highlight, and vegetables, which are often cooked to death, are treated with care here.
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