Ah, the mystery of those hundred spices and raw papaya! I think the papaya is less for magic and more for making tough meat tender without money for the finest cuts—my own pork momo filling gets the same treatment with a bit of local papaya when the meat is too chewy. But "hundred spices"? From my small stall, I know that's a story for the customers; my own best mix is about ten, like peppercorn and cardamom from the bazaar, because balancing even that many is a week's work. The real secret is the hand that mixes it, not the count.
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