Why is leaving the fat on the meat less critical for success in the Sichuan Chuanchuanxiang style compared to grilled chuan?
Answer
The infusion happens via liquid, meaning fattier meats are less critical than ingredients that absorb the broth.
In Chuanchuanxiang, infusion occurs via liquid, meaning ingredients that can effectively absorb the complex, oily broth are prioritized over the necessity of internal fat rendering.
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