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These days, the city is littered with a wealth of pork buns -- but the often imitated, never duplicated OG bun is surprisingly simple: steamed bao, roasted pork belly, cucumbers, and scallions.The proportions are perfect; it’s savory and sweet; and it puts food market copycats to shame.This 100-year-old shop is still the place to go for the city’s finest Jewish fare, and the timeless combo -- sesame bagel, schmear, and smoked salmon cut whisper-thin by expert fish-slicers -- is the best thing on the menu.On the fancier end of the burger spectrum, this one sets the gold standard with its juicy, funky dry-aged patty, caramelized onions, and pretty-much-worth-it price tag.The long lines at this storied Midwood joint are as legendary as the man behind the wood-fired pies.Di Fara’s signature -- a smoky slice topped with sausage, peppers, mushrooms, San Marzano tomatoes, and mozz -- is worth waiting for on its own, but the chance to watch owner Dom De Marco in action sweetens the deal.The perfectly sweet, meaty sausage will come served on a plastic plate with a mountainous side of sauerkraut.

At first glance, the charred tentacles, dressed in olive oil and lemon, look a little creepy-crawly.You’ll want to hit Casa Della Mozzarella for fresh cheese, and Calabria Pork Store for quality imported meats -- but for the real-deal pasta, you’ll have to grab a table at Tra Di Noi for a plate of creamy meat-smothered lasagna alla Bolognese.Greenpoint, Brooklyn is a haven of Catholic churches and Polish butcher shops -- a sliver of preserved Polish-American culture -- so it comes as no surprise that traditional kielbasa is at its finest from a little hole in the wall on Nassau Avenue.Not all street meat is created equal, as evidenced by the hour-long line that snakes from this 53rd Street cart.The spit-roasted lamb on basmati is excellent, but as every New Yorker knows, the secret’s in the white sauce.

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