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wontons in hot or red/chili oil--East Bay

ldeity | Apr 17, 200406:47 PM

Hiya Hounds. I'm another transplanted, hungry NYer who's hoping to become a part of your community. It's been a great resource over the past two years when I was commuting coast-to-coast, and needed reliable advice. Now Berkeley is home. Thanks all.

Would much appreciate directives/suggestions on where to find this Szechuan appetizer.

I used to order it from the branches and incarnations of Grand Sichuan Int'l, along with their exquisite dried sauteed string beans, when I lived in Manhattan.

Had a pretty good version of the wontons at China Village in Berkeley the other night, along with a steamed scallion-ginger Mandarin whole fish that was better than OK. If anyone knows the name of that fish (the waiter just said "special Mandarin fish,"), pass it on.

Much obliged.

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