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"Moist filling, semi-leavened dough, a mix of thirty percent fat and seventy percent lean meat."
"Chrysanthemum dome with a hair bun twist, silky to the touch, dripping with oil when eaten."
With the recipe in hand, Jiang Feng had all these characteristics memorized.
The broth had been stewing for four hours and was ready.
Jiang Feng took some fine pork, separated the fat from the lean, chopped the lean meat into a filling, then did the same with the fat. He ...
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