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... the steamed pigeon was ready to come out of the pot.
The most crucial step of thickening the sauce had arrived, which was also the most important part of the Eight Treasures Chestnut Fragrant Pigeon. Guanyun’s technique for thickening the sauce was different from the ordinary method; he used pigeon broth, which was made from the bones removed from th>s very pigeon. The longer the Eight Treasures Chestnut Fragrant Pigeon had een in preparation, the longer the pigeon broth for the sauc ...
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