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Mon-Thu, noon-11pm; Fri-Sun, noon-12:30am
6 at Astor Pl.; N, R, W at 8th St.-NYU
$3.95-$5.25
Discover, MasterCard, Visa
Not Accepted
Houston St. to 14th St., Ave. C to Broadway
Lucas Lin spent a year researching the fine art of tang-mian, the northern-Chinese technique of making dumpling dough, before opening a sleek East Village shop where he colors his wrappers with fresh vegetable juices and stuffs them with pork, chicken, tofu and vegetables or corn. The rice-vinegar-sesame-soy sauce is preferable to the house Marco Polo tomato-basil affair. But the shaved ice dessert (when in season), laboriously hand-cranked on a vintage machine and drizzled with sweet beans or peanuts and condensed milk, is a perfectly refreshing finale.
Recommended DishesSeared pork dumplings, $4.25; red bean snow ice, $3.25
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