Freshly harvested honey feels like "liquid amber"

Want to have this meal? Become a "surgeon" first.

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Fragrant, low-temperature roasted mangoes from 300-year-old trees!

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Yunnan style Zongzi wrapped in reed leaves

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每年都会去寺庙祈福吃的斋饭，今年在家吃【滇西小哥】

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Dried tofu - So many ways to eat soy beans!

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Seasonings of four seasons (Part 5): Shiso

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King of Wild Vegetables: Crateva Unilocularis

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Annual pig feast: Various pig meals in Yunnan

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Walnuts Recipe: Walnut Congee & Cold Dishes

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Bamboo Tube BBQ: A Meal with Bamboo Fragrance

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Roast Whole Lamb for Farewell to the Past Year

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Do you wanna try mixed mushrooms hotpot?

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Passion Fruit Feast, Even its Peel Is Eatable

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“Mustache” Growing on the Rrees: Shumaocai Vegetable

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Today's foodie broadcast: Pink luring party!

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Famous Guangzhou Specialty Dish | Baiyun Pork Knuckles

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Overnight Rice Cooked This Way Tastes So Good. [Egg-Fried Rice]

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Tibetan grandma makes shangri-La butter with plateau yak milk

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Yunnan Cuisine | How to Fry Pork Rinds to Prepare Several Local Dishes

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A suction and jelly jelly! Inside is the straw.

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