Unverified90% confidenceDecision RuleTime unknown
涮火锅选羊肉卷看'手切'vs'压制卷'：手切羊肉纹理清晰、有整块肌肉纤维，压制卷（调理肉）由碎肉+卡拉胶+牛肉重组，配料表出现'卡拉胶/淀粉/水'即为压制卷，涮煮后易散
1
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90%
Confidence
Long-term
Relevance
-
First Seen
Sources
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