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Ondo | I’m on Bilibili now | Decorating my solo living space | Making cabbage toast | Home baking af

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My Japanese bestie has never tried sweet soup before!! After she tasted it, she actually...

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Chef's Restaurant Review | A tiny eatery with just six tables—why did it move me to tears? — Explosi

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Avocado-flavored snow tangyuan—do you love it? #snowtangyuan#

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My sister-in-law makes a million yuan annually thanks to this—free sharing of the commercial recipe

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Chinese people who dare to eat anything

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Today, a Cantonese chef came to the restaurant for a trial cooking session and quoted a price of 19,

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Put sugarcane into a high-speed blender, and out comes authentic, handmade brown sugar—this trick is

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Canyon Chef is teaching you today how to make (Braised Crucian Carp).

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You’ve all been wondering how much I weigh—well, today’s the day! I just downed two burgers and frie

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How sloppy can one-person dinners get???

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Guys, when making egg fried rice, do you fry the eggs first or the rice first?

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The 2 dirtiest parts of abalone are packed with filth and heavy metals—stop eating them the wrong wa

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Simply enjoying meat

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[Traditional Minnan Earth Kiln Roasted Sweet Potatoes] The first authentic, rustic wild food cooking

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City folks can rest easy—after all, you simply can't get such authentic sweet potato noodles anywher

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A Japanese office worker's bento—stuffing everything into chikuwa (chikuwa is a tube-shaped fish cak

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Street Stall TV: Pure Sugarcane Brown Sugar

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This thing is so refreshing!!

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【Tomato and Tender Pork Cubes: A Secret Trick for Super-Tender and Smooth Pork】

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