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Fresh chicken that prepare daily , steamed using the traditional Yunnan clay pot technique for 3-5 hours without adding a single drop of water. The essence of the chicken is fully concentrated in the broth. It is recommended to enjoy the chicken soup first before savoring the meat. 每天新鲜活杀三黄鸡以云南传统汽锅技法蒸煮3-5小时 滴水不加 鸡肉精华汇聚 建议先喝鸡汤后吃鸡肉
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