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Wednesday, May 22
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The Indiana Daily Student

Chef Hao Yu fries cut chilis in a wok. Chili is used heavily in Lotus Garden’s menu, which is necessary for a restaurant that strives to offer authentic Szechuan cuisine. Amelia Chong

Lotus Garden

Chef Hao Yu fries cut chilis in a wok. Chili is used heavily in Lotus Garden’s menu, which is necessary for a restaurant that strives to offer authentic Szechuan cuisine.

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