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Recreating White People’s Moldy Food, Episode 2: “Maybe It’s Toffee”
Fresh soup pig’s trotters hidden in the alley—knocking back 10 in one go is just so satisfying!
French Cold Dishes vs. Chinese Peanuts & Edamame!
Post-00s delivery guy handling tens of thousands of packages a day often eats just one meal a day—le
Hey yo, a roujiamo’s gotta be all meat!
Today I’m trying out Crayon Shin-chan’s “Fast Drop” too—spinning sushi and eel rice!
When it comes to Chinese mooncakes, look to Guangdong!
Do Japanese people really love cream that much? The finished result looks nothing like a jianbing gu
Yibin’s spicy dry noodles really can “ignite” — just set an alarm when you’re boiling them!
Suspended in suspense, the gourmet feast finally arrives!
Is This “Cola Tiger-Skin Eggs” Even Yummier Than Meat?
Now This Is What a Real Foodie Looks Like!
The Joy of Running a “Sheep Head” Shop
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What’s the difference between Thai-style raw marinated seafood and Chaoshan-style raw marinated seaf
Who understands the magic of this bowl of noodles? Add your homemade meat sausage and dig in for a s
If “grilled beef intestines” had ranked tiers, I’d do anything just for a single bite of the top-tie
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So fragrant!
Old Man dreads this soft, squishy stuff, but every time he eats it, it smells so irresistible—the ph
Here’s the secret to tender, juicy beef that’s never dry—tender meat, fragrant rice: a lazy recipe f
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