Almost everything on the menu in this microscopic piece of China, whether succulent rice-flour crepes stuffed with shrimp, dim sum, steamed bread, wobbly cubes of tapioca cake, or rare, scented, and little-known teas, is steamed. The delicate red-clay teapots lining the walls are for sale, the front door is easy to miss, and the nine tiny tables fill up fast—call ahead or drop by after 1:30 for lunch.
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