144 Views PremiumDec 3, 2021
I’m a spicy-eating trainee with 2.5 weeks of practice under my belt—love numbing spice, fiery heat,
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[Iranian Stew in Small Clay Pots: A 150-Year-Old Family Recipe—Come Try This Chunky, Hearty Stew!]
Braised Big Carp: A Dish to Sell in Town
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I Stormed Into a Xinjiang Sanatorium Just to Taste Authentic 【Xinjiang Snacks】!
Today’s dose of happiness comes from convenience store snacks!
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Grinding soybeans with Grandma to make a handmade tofu skin feast—grilled, boiled, fried, and tossed
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Every single bite is filled with Mom’s love.
[Direct-Fire Wood-Fired Iraqi Grill: Grilled Fish]
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First time making Hulatang—every bite is a mix of sweet, sour, bitter, and spicy.
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49.9 RMB for all-you-can-eat spinning hot pot—finally, you can enjoy unlimited tender loin like in t
[Hidden Whole Chicken] First, it takes 21 days just to make the cooking vessel—from digging the clay
[Ultimate Guide to Making La Ba Garlic: Tangy, Crunchy, and Refreshing—Vividly Green Like Jade!]
The coconut chicken cooked in this Motuo stone pot I snagged for 1,800 bucks really stands out—it’s
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“Pay 500 yuan to hire someone to cook—Lianzhou, Qingyuan!”
I cooked up a whole “stone feast” using rocks—and even made two little handmade paintings!
Just looking at the picture, you can already smell the fresh citrus aroma—this super-pretty grapefru
Ice Cream Challenge — My Lips Are All Numb from Kissing!
Make Malatang at Home with Just a Bowl of Flour and a Bowl of Brown Sugar!
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Eat well, drink well, live forever, stay chubby and healthy, and embrace hope—Happy National Day, ev
This is the BEST way to cook glutinous rice—soft, chewy, and irresistibly bouncy. You could eat it 5
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