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After transporting one of China's Southern provinces to the Lower East Side via Yunnan Kitchen, Erika Chou channels her family's Northern roots at this pagoda-styled fast-casual spot inside Hudson Eats at Brookfield Place. Chou once again taps chef Doron Wong to re-create traditional Beijing dishes in quick-serve format, including short-rib noodle soup bobbing with pickled mustard greens, three styles of dumplings (pork-chive, duck-leek, mushroom-cabbage) cooked in bamboo steamers, and a braised-beef sandwich bookended by house-made puff-pastry shao bing dough. Inspiration for the eats may be Far East but sourcing is hyper-local, using purveyors like Brooklyn Grange and Pat LaFrieda for fresh produce and prime meat like Long Island duck. The locavore lens doesn't shutter there: Chou chose Kombucha Brooklyn and Queens' SingleCut Jan Olympic White Lagrrr for her two taps.