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... n his back, filled with wild mountain ox meat.

"I went to Old Zhao, he had a lot left. Nobody was buying the meat, and he couldn't eat it all, so I took it all back," he said.

Liu Ruhua soaked the meat to remove the blood, then marinated it with spicy and aromatic seasonings.

These seasonings were harvested and sun-dried by Liu Ruhua herself, a method she learned from a neighbor’s aunt. It's a common practice among independent cultivator families in Tongxian City, but Liu ...

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