ก๋วยเตี๋ยวเนื้อเปื่อยที่เขียงเนื้อรุ่งโรจน์

Tender beef tendon that snaps at the slightest chop, perfect with white rice—soft and delicious wide

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Lose 8 lbs in Half a Month: DIY Pure Sugar-Free Juice—Golden Ratio for a Delicious, Healthy, and Fat

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Late-night skewers—dieting can wait till tomorrow!

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

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

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[The Ultimate Zongzi Guide] From Bamboo Leaf Prep to Perfect Wrapping: One Video Has Everything You

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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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Two must-try noodle bowls that Xiamen locals can’t live without: rich and savory satay noodles, and

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

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

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

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Everyday slurping noodles—so much noodle fun! Foodie mukbang: soft, chewy, and oh-so-delicious!

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Only today did I realize that natural plants can dye rice in all sorts of vibrant colors—it’s truly

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Buy a pork knuckle for 80 yuan and make “Golden Sour Pork Knuckle” — tender, flavorful, and so satis

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Eat 20 durians in one sitting! Malaysian durian buffet!

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Slimy Pink Mice Meets Spicy Sauce Stir-Fried Beef Slices

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Why Doesn’t Ginger-Scalded Milk Set? What Kind of Milk Should You Use? Master the Perfect Ratio for

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One person enjoys a 230-yuan meal for four: tender, melt-in-your-mouth lamb stewed in a Shaanbei iro

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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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[Osmanthus Rice Cake] Fermented with pure rice wine — a Southern specialty dessert with rich rice ar

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