Three times is enough, I finally conquered the lobster

【Boki Chinese Subtitles】Today: Spicy Seafood Ramen, Sweet and Sour Pork, Sichuan-Style Sweet and Sou

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The raw pickled crab is strong, and it is all yellow when it is broken open

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A Super Beginner’s Guide to Chaoshan Raw-Marinated Delights for Introverts

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Surrounded by swirling smoke, a delicious beef hot pot shared joyfully with three or five close frie

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Is fried king crab delicious?

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Thai Cuisine: A Deep Dive into the Royal Court Snack Lu Chu—Unveiling the Recipe for Perfection!

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Breathing oxygen before eating fresh raw seafood, it’s like being back in its place of origin!

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1800 for two butter crabs, you will be grateful after eating them

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Two fists can’t beat four hands, but I can still wolf down a huge mouthful of crab roe!

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#Yanzhipuzi Crab Sticks: How are these crab sticks made with real crab meat and deep-sea fish? #Esse

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What’s it like to enjoy homemade salt-cured salmon at home?

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Eating a pork knuckle over rice ended up with a bunch of pain-face emojis.

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Only found out today: Even enamel pots need to be “seasoned” before use! So many people don’t know t

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Thai Cuisine: Salt-Baked Giant Tiger Prawns — The Ultimate in Big-Head Shrimp! Only Love and Food Ar

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Sichuan folks can’t get enough of this “douban fish” — rich, savory sauce meets tender, flaky fish.

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[Food][DIY]Making delicious desserts with rice and milk

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Thai Cuisine: 100 Ways to Enjoy Giant Mantis Shrimp as Long as Your Arm—Charcoal Grilling, Salt Baki

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Bought 4 jin of giant lamb legs for just 180 yuan—fire up the grill and roast the whole thing right

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Today I lost it over this “sea coconut” video hahahahahahaha!

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First time making old-school Northeastern mala tang at home—and it pretty much fell apart the whole

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