mukbang đồ ăn ngon phần 117 #amthuc #monngon

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

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Taro—how do you like to eat it?

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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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With this yam-peeling method, your hands stop itching—simple, convenient, and super practical!

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10 Fancy Ways to Fold Wontons: Easy, Quick, & Beautiful—Master Them in One Watch and Enjoy a Differe

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Every single bite is filled with Mom’s love.

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

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In the 10th lunar month, you haven’t truly celebrated winter until you’ve had a hearty New Year’s pi

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Made money for 3 years just by selling this—this heavenly way to cook chicken breast is an absolute

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No wonder those 8-yuan watermelon coconut ice drinks sold outside are so popular—today I tried makin

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[Hidden Whole Chicken] First, it takes 21 days just to make the cooking vessel—from digging the clay

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The roses are in bloom—let’s pick a whole basketful and make fresh flower cakes!

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Just hearing the sizzle makes your mouth water: This melt-in-your-mouth beef, rice cake, and glass n

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

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

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No time to head to Gansu? Whip up Tianshui mala tang at home and enjoy the freedom of slurping it an

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[Office Worker’s Bento] — The Perfect Meat for Winter: Super Filling on a Chilly Day!

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Today I made a pot of rainbow steamed buns for my 89-year-old grandma, and she kept praising them, s

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[The Process of Making Freeze-Dried Lemon Powder]

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[Office Worker’s Bento] I Accidentally Piped the Internet-Famous Puff Pastry Too Big!

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