Chinese Peppercorn Unbanned


The first Chinese food I can recall eating was with my best friend, Nancy. On paydays (I was selling Lincoln Mercury automobiles  bruising my hips as I ran into the fins of these handsome, late 1950s vehicles  on the showroom floor) we would trot over to Broadway  near Times Square to a scruffy little restaurant and sit next to the steamed-up plate glass window, eating glossy Cantonese dishes like shrimp and greens in a mild cornstarch sauce with sticky rice and hot tea.


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