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01/30/2012

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tim

I was a regular at ZhangMaMas for a long time and still would be if i lived there. Her dishes are straightforward, her use of salt, oil, vinegar and msg are balanced. Her veg is fresh, she doesn't cut corners like deep frying her veg like so many other places. Her sauces (like the spicy chili sauce are made fresh, have flavor and are well balanced. Her dishes have a more personal touch than most sichuan restaurants and yet her prices are still the same as normal cheap restaurants (unless they increased since April 2012). BoBo Ji shouldn't cost 50 RMB unless you ate a ton of chuar, you should get the hui guo rou, huoshui doufu, suanla huanggua, dandan mian, kongxin cai, etc etc. I can't imagine that she let her quality slip and prices rise in the last 3 months, try again, if I could get her to move to the U.S. we'd make a killing.

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