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Week in Reviews

Patricia Unterman ventures into the Richmond for Sichuan food at Panda Country Kitchen, and gets excited by its pantry: "... those who like the heat and are excited by a pantry that embraces pickled greens, leeks, fresh bacon, smoked duck and freshwater fish should consider Panda Country Kitchen. This two-year-old restaurant does a good job on some of the most typical Sichuan preparations." And in case you wondering, Unterman is quick to point out that there are pandas in China, which is why the restaurant is named as it is. [SFE]

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