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My mother spent much of her early life in San Francisco and developed a lifelong love of Chinese food. Everywhere she lived after that, she went on a search for the area's best Chinese restaurant. The one she deemed worthy when I was a teenager made excellent char siu, which I seem to recall the restaurant translated 'Chinese roast pork.,' rather than 'BBQ.' There was no red dye involved. After the owners retired, my mother had to take up Chinese cooking herself. Fortunately, she was an inspired cook who had what I came to call "perfect pitch," able to taste any sort of dish and recreate it. This one was quite a production, but my comment is already too long!

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