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Hong Kong-style food has infiltrated many neighborhoods in Brooklyn, including this one called Homecrest. Our favorite dish was the "farmer special," a magnificent heap of fried taro, shredded garlic chives, slender stalks of pungent Chinese celery, and assorted mushrooms, surmounted by a handful of fried lo mein. The cooking style also showcases borrowings from Chaozhou cuisine, which includes braised (rather than roasted) ducks and also "chicken Chao Zhou," poultry fragments dotted with cracked black peppercorns, deposited on rice noodles and garnished with fried spinach leaves. All the standards of Cantonese cuisines are also offered, making this a perfect pan-southern-Chinese restaurant.