ก้อยเนื้อแห้งๆ คุ้ยคำใหญ่ๆตาสวด กัดพริกหน่วยใส่โอ้ยแซ่บคือเก่า3/ต.ค/2020

[Nado Official | Chinese Subs] Just chuck both the Hot Bbulingkle Chicken and the Turkey Sauce Chick

10 Views

[A Day at Ishida Ichiryu Main Branch: The Ramen King of Kitakyushu in “Meat Siege”】

5 Views

Northeast Chinese Cabbage Stew with Glass Noodles Is the Real MVP! Erica Misses Her Chinese Mother-i

1 View

[Blue翔 & New Oriental Team Up: A 6.5m Giant Pot Cooks Up 30,000 Portions of Imo-Ni!]

5 Views

50 CHICKEN STEAM MOMOS, SPICY CHICKEN SCHEZWAN NOODLES, CREAMY CHICKEN SHAWARMA, SUNNY SIDE UP |ASMR

4 Views

Today I spent 3,000 yuan to pick out two racks of beef ribs, then handed them over to a mystery chef

0 View

Pig’s Feet Delights Across China

0 View

[Grueling Shift! Korean Factory Produces 2,000 Portions of Short Ribs Every Day]

1 View

[Shang Qingjie Brother] Bountiful First-Flush Seaweed Harvest—Stir-Fry Seaweed in a Rich Duck Soup!

0 View

Here Comes the Sauce-Aroma Grab!

2 Views

Pineapple Sweet and Sour Pork Back Then, Now It’s Pineapple Bounce Shrimp!

0 View

Thai Cuisine: A Hidden Gem in Bangkok’s Alleys — Seafood Buffet Heaven That Has Me Over the Moon!

3 Views

Unveiling the Birth of 7-Eleven’s Beloved Choux Puffs: A Day Inside the Dessert Factory

3 Views

Add a tiny bit of alkali to eggs and watch them instantly transform into a whole new kind of delicac

1 View

Sky-High Turtle: 6,000 RMB per piece—Is It Worth It?

2 Views

Ganjiazhai Night Market is here! Family, you’ve been waiting long enough (Part 1)

0 View

Sheep tail fat plus pork kidneys equals lamb kidneys—do you still dare to eat it?

0 View

The Crispy Black Pepper Sausage That Gives Bibimbap Its Soul

4 Views

#Chia Seeds, Nuts & Lotus Root Powder: If You Get a Boyfriend Like This, Here’s What I’d Do—Got It,

5 Views

Drop milk into scorching hot oil—once it’s out of the pan, you’ve got a classic dish! Crispy on the

9 Views