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He has worked in France for three years since 2013. After working in various countries, he is now in charge of funeral parlors and horseback riding. His father was largely inf
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luenced by his involvement in the funeral parlour. His father was a famous assistant teacher and funeral parlour since the 1950s. "He was very inspired by his father. He is still doing his funeral parlour by hitting his tools
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even though he is 83 years old," he said. "As a funeral parlour, I also want to live my life with a constantly learning attitude like my father." When asked how he felt when he saw Korean horse racing as a foreign funeral parlou
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Just as she insisted on natural raw fish, she was faithful to the basics. It was pitiful. The principle is to offer fresh and high-quality horse meat to customers. When horse meat comes in, it should be sold within 15 days. If the caught meat is left for a
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long time, it is not fresh, so the meat was sold cheaply or the meat was made as a child and distributed to customers. People aroun
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