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‘Harsh’ service from ‘unpleasant staff’ can be a little off-putting, but Baozi Inn’s ‘blissful’ food and low prices means it’s always busy with punters clamouring for a quick, fiery bite. The best
advice is to bypass the doughy ‘baozis’ (steamed savoury buns) in favour of more flavoursome treats – from appetite-whetting pork wontons or crescent-shaped cheng du dumplings doused in chilli oil
to the house special of spicy beef noodles or one of the cold vegetable dishes such as a salad of spinach and beans or spicy cucumber. The restaurant’s two low-ceilinged dining rooms, garlanded
with Mao-era bric-a-brac, evoke ‘Communist kitsch’, while brisk table-turning ensures the ever-present queues keep moving. It’s no longer the only Szechuan joint in Chinatown, but this noodle and
dumpling specialist is still a welcome change from some of its tired Cantonese competitors.
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