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New Shanghai Restaurant Review: After original chef C. K. Sau departed for the suburbs, this beloved Shanghainese spot saw some dark days. Since then, it has been acquired by the folks who run Allston’s Shanghai Gate and it seems to be back on track with two chefs at the kitchen’s helm. As with virtually any Chinatown eatery, don’t expect amenities and don’t expect to be mollycoddled; if you want to get to the good stuff, you’ve got to take some initiative and some chances on specialties. Try the stir-fried kidney, twice-cooked pork belly, and diced rabbit with a spicy chef’s sauce, as well as the steamed buns and pies. We also recommend the fiery yet tender Szechuan-style steak filet. You can get adventurous with a pig intestine hot pot or stick to tradition with shredded pork in Peking sauce. Also available are the usual finds like crab Rangoon, chicken fingers and boneless spareribs.