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The menu at Henan Feng Wei is refreshingly short at this brightly lit, walk-down space that functions as a sort of clubhouse for Henan expats, who come from a province southeast of Peking. Needless to say, the food is amazing. And cheap. A glass display case often contains oil-slicked salads of things like celery, beef tendon, bean curd skin, and--best of all--star-anise-scented fried chicken tidbits in vinegar. Rib-sticking soups are a particular specialty, including one containing more lamb organs than you can properly identify. There are also hand-made broad wheat noodles, which are used in a number of stir fries, and, most expensive of all, a $12 "big plate of chicken," which arrives, not on a plate, but in a wok-shaped metal bowl.