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Shanghai suddenly encountered a late spring cold, with the temperature plummeting by more than ten degrees. It’s always good to use mutton to ward off the cold and maintain health. I bought this pack of New Zealand lamb slices on Yiguo.com. I couldn’t bear to eat it in hot pot. I added some Shandong green onions and local celery and stir-fried it. Unexpectedly, it tasted super fragrant and tender.
