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Veteran roasted goose master Chen Shouzheng adhered to using fresh geese in open-flame ovens, meticulously crafting his dishes with a dedication to craftsmanship. Despite his reasonable pricing, his high standards were criticized by some as being too expensive. Former apprentices Qiu Zhiqiang and his wife, however, relied on cheap frozen geese to attract customers and profit. In their quest to secure orders for cultural tourism New Year's gift boxes, they took desperate measures, substituting fr
































































