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Chinese Food Guide [Do Not Delete]

Max Falkowitz
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Published: December 1, 2011 Last Updated: August 21, 2018

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Max Falkowitz Editor Emeritus
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Max Falkowitz used to work here. These days, he’s a food and travel writer for The New York Times, Saveur, Food & Wine, New York magazine’s Grub Street, GQ, and elsewhere. He’s also the coauthor of The Dumpling Galaxy Cookbook with Helen You.
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