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Why do herders on the grasslands prefer boiling mutton over roasting it?
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Why do people eat salmon raw? Can't we just cook it and eat it?
Why do customers have to season the mutton soup themselves in Northeast China?
Why is it so hard to find authentic Cantonese white-cut chicken elsewhere?
Why do northerners love eating mutton while southerners don't eat it much?
Why has Huangmen Chicken, once the superstar of fast food, fallen off the menu?
Is the rice in self-heating rice really real rice?
What's the difference between Japanese kelp and Chinese kelp?
Will burying baijiu in the soil make it smell better?
Why do most people use olive oil to pan-fry steak?
Why has rice now taken over as the staple food in northern China?
Koreans eat kimchi every day—aren't they worried about nitrites?
Grilled cold noodles are clearly just a pancake, so why are they called grilled cold noodles?
Why were the youtiao of the past so crispy and flaky, with a jujube-red color?
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The golden apple snail has so many parasites. Are there any animals in the wild that will eat it?
Why did rock sugar have a cotton thread in the middle in the past?
Why didn’t people eat seafood during famines in ancient times?
Why do noodle shops use water instead of broth to cook noodles?
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Why can foreign ham be eaten raw, but domestic ham cannot?
Why is roadside roast duck so cheap?
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