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... , slices of onions and ginger were added inside. The jar was used to trap the moisture in and keep the flavours during the stewing process. As soon as the meat changes colour, ten or so different types of spices were sprinkled into the jar before the long duration of stewing began. The meat would then turn soft and tender, and the flavours of the spices would combine well with the meat. This was a well-known dish within Eastsea City.
The shop was small in size, and the cooking table was si ...
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