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    Posted November 11, 2012 by
    This iReport is part of an assignment:
    100 places to eat like a local

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    Not just a soup dumpling.

    Growing up Chinese-American I've eaten a lot, and I mean a lot of dumplings, wontons and noodles in my life. But my trip to Hong Kong made me realize the stark contrast of food made in America by Chinese transplants and the Chinese in Hong Kong. It just cannot be beat.

    Under that nest of perfectly cooked noodles are succulent wontons that I devoured and that I dream about often.
    This iReport is part of an assignment that we created with Travel + Leisure:  100 places to eat like a local
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