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Thomas David DuBois

China's culinary heritage, live from Beijing

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Tag Archives: Flavoring the Pot

Pinecone pork 松果肉 (18th century)

Better than braised pork belly? Yes, it is possible!

Posted byThomas DuBoisFebruary 4, 2023March 2, 2024Posted in18th centuryTags:Flavoring the Pot, food, pork, recipe2 Comments on Pinecone pork 松果肉 (18th century)

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