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... sn’t very tasty.
As the largest and most substantial muscle mass on its body, the breast meat has extremely low fat content, a firm and dry texture, and a very strong fibrous sensation.
Without sufficient seasoning and the right cooking method, it’s almost no different from gnawing on bark.
The thigh meat is slightly better, but only slightly, as the meat is too tough, and it becomes dry and coarse after the moisture evaporates.
Fortunately, Xia Nan took two tende ...
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