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breast meat
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breast meat Because of the breath, it belongs to the 韉濿蟮鮮 (∪ 錓 Yao decorated mackerel), so the flesh is tough because of its fat. It is suitable for long-term cooking into braised, stewed soup dishes, or made into shredded and ground meat. Chinese "beef brisket" dishes are also often used in this part. |
