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Super delicious shredded king oyster mushrooms: a simple no-boil, no-fry recipe that’s perfectly dry

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Xinjiang Cangzi Meat: Rustic cooking with just salt as seasoning. Axing eats yogurt without sugar—an

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Head Chef Wins a Medal for Sneaking a Taste of Scraps—Time to Treat Himself After Work with a Specia

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[Detailed Recipe for Preserved Mustard Greens] Traditional pickling method is simple and easy to lea

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Hot pot tastes best this way! Tear and blanch the whole layer-by-layer tripe—it’s spicy, numbing, fr

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Summer AC, Coke, & Hot Pot—Game Over! Foodie Mukbang: Soft & Sumptuous Delights

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(Signature Skill)

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Can you really fill up just with the base? This semi-finished hot pot is insane!

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Late-night skewers—dieting can wait till tomorrow!

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In Shanghai, you can feast on top-tier small seafood with a dazzling array of ingredients and endles

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Head Chef & Butcher Unveil the Secrets: “Breaking Down a Domestic Pig” — Packed with Pro Tips!

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Deep in the mountains, you’ve gotta eat 5 jin of chili like this to really get your kicks—this flavo

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Fill up for breakfast: Ultra-luxury cheung fun, chicken-broth noodles, and chicken blood soup! A foo

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Dinner’s light: Rich creamy laksa, veggies, and shrimp pancakes — a soft, indulgent foodie mukbang!

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Why is this part of the lobster black? Has it overused its brain so much it’s turned into a spirit?!

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Fat Sheep Fanhaozǐ | Hairy Crab | Dad’s Secret Recipe | Foodie Mukbang: Soft & Sumptuous Delights

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Hong Kong’s Top Giant Abalone—A Rare Seafood That’ll Steal Your Heart in One Bite!

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This is the ultimate way to enjoy pork belly: slice it into palm-sized chunks and toss it into hot p

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Took the kids from Chengdu to Leshan for a full day of eating—ended the night with an 118-yuan “qiuj

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Cheesy Mini Hot Pot in an Air-Conditioned Room—A Soft, Indulgent Foodie Mukbang!

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