36: Hujiaozi

Stir the meat in while slowly adding the ginger water. This process, known as Da Xian , forces the meat proteins to bind with the liquid, creating a velvety, juicy texture.

This public link is valid for 7 days and shares a thread, including any personal information you added. This link or copies made by others cannot be deleted. If you share with third parties, their policies apply. Can’t copy the link right now. Try again later. hujiaozi 36

Community-driven hashtag for image archiving and cross-platform discussion. 1. Bilibili (The Primary Content Hub) Stir the meat in while slowly adding the ginger water