Unverified90% confidenceDecision RuleTime unknown
做红烧或卤味选前肘（前腿肘子），筋膜和肉皮更多、胶质丰富，久炖不柴；做蒸肘子或需要大块整肉选后肘，纯瘦肉比例高、肉块更完整
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90%
Confidence
Long-term
Relevance
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