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Can order takeout, can write bad reviews, but can’t use chopsticks.

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I stole my neighbor aunt’s recipe for “Dry-Fried Crucian Carp” — just a quick stir-fry, and the arom

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How popular is “milk and egg fermented rice porridge,” featured on “A Bite of China”? Let’s take a l

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The world's most perfect steak? $249 for ultra-rare, top-grade Japanese Wagyu beef.

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What Can You Actually Eat at a 50-RMB Korean Buffet?

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Challenge: 365 Days of BBQ – Day 16: Stinky!

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If Eating Sashimi Had Rank Levels, You’d Feel the Fishy Smell Just Watching Through the Screen...

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Tokyo Weekend Food Guide: A Rainy Day Eating & Drinking Adventure — Next Time I’ll Book in Advance (

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Eating cockroaches, eating live maggots… How are those bizarre edible props in movies and TV made?

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Want to know if the crabs are plump and fatty? Just take one look here—pick any one, and you're guar

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The super-large ostrich egg feels *amazing* to squeeze!! If you guess right whether it’s real or fak

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Happy Review!

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Baking diary, day 16—today’s treat is garlic bread! Just one week left!

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Simple and delicious recipe for crispy pork belly—here’s the secret recipe! Master it, and you can e

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YouTube Chef Sam: Honey Garlic Fried Chicken Wings

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Chinese vs. Vietnamese Chefs Cook Clams: Who Makes It Yummier?

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“Anyone can do it if they’ve got the money.”

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My sis really can chow down, huh! HH

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This episode is packed with meat—literally!

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The barbecue is ready—come quick!

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