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In search of Hunan Lamb and Peking Shrimp

saps | Jan 13, 200401:22 PM

Several years ago, I used to go to a place in Minneapolis to eat called Far East, which has since closed. Two dishes stood out there: Hunan lamb, which was thin sliced leg of lamb over scallions in a spicy (but not thick sauce) and Peking Shrimp, which was fried in a batter and coated with a somewhat sweet sauce.

I haven't had nor seen these dishes since, and would love to again. Has anybody seen or had these dishes anywere in the Chicago area?

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