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[Nado Official | Chinese Subs] Yum Yum ♥ Mala Tang ♥ _ I Really, Really Love Sichuan Noodles and Ric

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Shenzhen’s 100 Foreign-Owned Restaurants (11): This Indian Cuisine Has Actually Become the Go-To Eat

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[Nado Official | Chinese Subs] Mukbang: Red-Sauce Scallops & Abalone — My Adorable Chubby Clam Frien

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Made a street-food-style oyster pancake with 4 jin of fresh oysters—so fresh it’ll blow your mind!

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Today’s dose of happiness comes from convenience store snacks!

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Episode 2: Opening the Brothers’ Packages—Whatever You Send, I’ll Eat!

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Score a massive yak head + hooves for just 200!

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Every single bite is filled with Mom’s love.

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Today’s dose of happiness comes from the convenience store!

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If your mind is free of bias, why bother distinguishing between East and West?

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I was so freaking happy with what I ate today!

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I’m a spicy-eating trainee with 2.5 weeks of practice under my belt—love numbing spice, fiery heat,

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Don’t toss those leftover apricots—learn how to turn them into apricot slices that sell for 29 yuan

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New Year’s Eve is just around the corner—and this dish is a must-have at my family’s reunion dinner,

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Just looking at the picture, you can already smell the fresh citrus aroma—this super-pretty grapefru

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No oven required! Iceland’s iconic traditional treat: Volcanic Lava Cake

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Make egg dumplings with just three chopsticks—easy and fast, one in 5 seconds!

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Super Detailed DIY Mooncake Tutorial: 30-Year-Old Commercial Recipe—No Bloating, No Cracking, No Def

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There’s a tiny switch on the lychee—press it lightly, and a voice inside asks, “Who is it?”

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Feels good to watch, right? I sure felt good chopping it up!

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