Unverified75% confidenceTradeoffTime unknown
海鲜类自加热汤煲的还原度普遍低于骨汤/菌菇类，因海鲜久存易腥且发热包高温会使虾蟹肉质变柴，若追求鲜味口感优先选菌菇或骨汤基底
1
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75%
Confidence
Long-term
Relevance
-
First Seen
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