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Northern Chinese · Old Toronto · $
The namesake dish — golden, lacy crust on the bottom with a juicy pork filling; the benchmark by which to judge everything else here
Milder and slightly sweeter than the chive version, with a tender filling that appeals to those who find chive too assertive
Properly crisped on the flat side with a lacey skirt of starch — hold up better than the boiled version if you're eating slowly
