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I used to stop off at a little Chinese restaurant in Lodi called "King Tsin" that had the best moo shu pork I've had in my life. It was a religious experience. They had all the elements that tiny, hole-in-the-wall Chinese restaurants usually have, but it was cooked with care to perfection.
I've been trying to recreate the recipe for years, but I have yet to crack it.
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