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... ng Siyuan’s crab yellow sauce, which had been processed a second time. He pointed out two portions that he believed would be the best for crab yellow noodles and might also work well for double crab buns.

Zheng Siyuan rarely finds himself at odds with Qin Huai, but now Qin Huai preferred a crab yellow sauce with a lighter seasoning flavor, while Zheng Siyuan insisted that crab yellow sauce should convey the taste of preserved crab roe rather than fresh.

Their disagreement was unu ...

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