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This south Flushing Chinese restaurant doesn't look like much from the outside, but the proprietors are from Liaoning province in the extreme northeast of the country, and the food is likely to blow your mind. Humpy corn-flour bao are the bread of choice, and you can plow your way through an entire meal without seeing a single grain of rice. There are plenty of pan-northern standards featuring things like lamb, beef, and cumin, but the localized Liaoning specialties--toon leaves with scrambled eggs, yellow fish with soy sauce, smoked rabbit, dishes made with agaric--are more unique to this restaurant. Outside influences include Korean, Japanese, and--this proved controversial among some readers--German.