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<title>Shanghaiist: Hui Yuan Fang: A Shanghainese surprise</title>
<link>http://shanghaiist.com/2008/03/07/hui_yuan_fang_s.php</link>
<description>All comments for Hui Yuan Fang: A Shanghainese surprise</description>
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<title>Rebekah Pothaar</title>
<link>http://shanghaiist.com/2008/03/07/hui_yuan_fang_s.php#comment-1307765</link>
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<pubDate>Fri, 07 Mar 2008 17:17:25 +0800</pubDate>
<description>&lt;p&gt;Eric, I kinda love your profile pic.... who knew that pandas actually had sex... is this a real photo or just more panda porn in an attempt to induce pandas to actually procreate.&lt;/p&gt;</description>
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<title>Eric Hu</title>
<link>http://shanghaiist.com/2008/03/07/hui_yuan_fang_s.php#comment-1307762</link>
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<pubDate>Fri, 07 Mar 2008 16:28:08 +0800</pubDate>
<description>&lt;p&gt;Santochino:

You&apos;re right, it&apos;s an unfair generalization, but the blogger in me can&apos;t resist the lure of cutesy alliteration and hyperbole. I apologize to any non-gooey and non-oily Shanghainese dishes which I may have offended. &lt;/p&gt;</description>
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<title>santochino</title>
<link>http://shanghaiist.com/2008/03/07/hui_yuan_fang_s.php#comment-1307761</link>
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<pubDate>Fri, 07 Mar 2008 16:20:42 +0800</pubDate>
<description>&lt;p&gt;eric,

appreciate you giving shine to restaurants usually overlooked in the english media. for the record, however, there are plenty of shanghainese dishes that aren&apos;t &quot;gobs of goo and oil&quot;. it&apos;s an unfair characterization. try ordering something else... salted green vegetables wrapped in tofu sheets? crystal river shrimp? kao fu? stop eating at cheap jia chang cai places, and go to fu 1088 to see how it&apos;s meant to be done. &lt;/p&gt;</description>
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