From Zibo to Heze: In Shandong, it’s all about splurging on big portions of meat without breaking th

Reproducing LaoFangu's Watermelon Pudding

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“Zibo BBQ” has become so popular, what did it do right?

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Crispy videos must have a segment with the sound of a knife scraping—screech, screech!

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Chinese-style dragon roars—shou tao buns! Suddenly, the plain steamed bun in my hand doesn't seem so

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In Henan, take the kids to the zoo to watch tigers swim, enjoy porridge and pickled veggies at a buf

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The moon represents my heart～

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Zibo actually still has 3-yuan jianbing guozi? The auntie’s been making it for 8 years—this has to b

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Turning leftover hotpot takeout into a meat-filled bun, paired with a savory Xinjiang meatball soup—

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Challenging Lanzhou’s late-night 50RMB dry-mixed sheep offal—plus free lamb soup with unlimited refi

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Venturing into Zibo for barbecue—opening up a new map? Old man: I can't finish grilling it all; ther

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Who eats four lunch boxes in one sitting? That’s not normal!

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Unlimited lard cracklings buffet? Run—this place is no good!

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Tried eating a can of luncheon meat that’s been expired for three years—let’s see if it really quali

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Have a great holiday and treat yourself to some delicious food—don’t forget to add an egg and sausag

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Mixing raw egg yolks into sesame-topped turkey noodles makes the noodles so sticky you can barely op

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If I bite into a corn cob at the wrong angle and it leaves splinters, I feel really uncomfortable.

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What’s the essence of mixed rice? It’s whatever leftovers from the previous meal get mixed into this

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It took 4 days to create the best fried chicken wings in the world!

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In Changsha, do people bring their own thermal food containers when dining out?

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I made your favorite dumplings today. You know I'm the jealous one.

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