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Lin Xu sat down, picked up a piece of chicken, dipped it gently in the dipping sauce, and then brought the meat to his mouth. The chicken was completely tender and had fallen off the bone, chewy and fragrant, and exceptionally moist in texture. When he put it in the pot earlier, he had included the yellow fat from the chicken’s abdominal cavity into the steam pot, along with the fat from the Ham, ensuring the soup wasn’t bland, ...
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