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... tcher. Instead, it featured lake shrimp, a thickened beef broth, paper-thin slices of flowerfish, the local specialty known as jumping mushrooms with their rich, crisp bite, and a handful of vegetables to round out the heat.
The dish won praise up and down the table. Even Li Fubo declared that he would be back often. The grandmaster artisan was not built for spice—two mouthfuls in, he had to sluice down three gulps of wine to cope—but the burn was simply too addicting. He dabbed his nose ...
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