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Fulfilling a long-held dream: Recreating Korean BBQ pork belly at home!

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Xinjiang on Your Tongue: Spicy Lamb Trotters—They’re Just So Fragrant!

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Eating the spiciest chili raw! Erjingtiao peppers go wrong—and turn into a mouthwatering stir-fry of

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Northwest Lamb Stew Delight! Noodles, Soup-Doused Bread, & Crispy Flatbread—A Power-Packed Trio for

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10 ultra-lazy one-pot meals—no way I’m washing extra pots! My dinner has to be done in a single pot.

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On a 36°C summer day, slurp a bowl of super-chilled cold noodles with ice—it’s so refreshing and sat

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Night Market King of Teppanyaki | Luxury Teppanyaki Has Ruled the Neighborhood for 20 Years

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Same shrimp paste—go for yellow or white? Thanks to a kind fisherman’s tip, I’ll never buy the wrong

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Spent 322 RMB Exploring a Street-Style BBQ Stall

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[Master Chef’s Random Cooking] Pan-Fried Pork Chop with Potatoes

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Holy cow! This is the first time I’ve seen such a massive giant conch—two of them and I’m stuffed!

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Chongqing-Style Abalone Skewers: The Big Bro Can’t Stop Raving!

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Called out for eating fake Mala Blood Sausage for over 20 years? Ham Sausage ❌ Luncheon Meat ✅ | Zha

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I Finally Cracked the Secret to My Family’s Nonstick Wok!

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1,000 RMB for a Pizza! The Most Expensive Pizza I’ve Ever Eaten! A Total Loss? Is It Worth It? 【Zhan

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Back in Chongqing for hotpot—and I ran into a bunch of super-cooking uncles and aunts!

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Episode 49: Mukbang of Certain Stews

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Huangmen Braised Dried Crucian Carp: A Rice-Devouring King Dish! Massive Clay Pot Feast | Hechuan Fo

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Strong by nature—Boss’s recommendation! Insanely spicy braised frog challenge!

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Tear-Jerkingly Spicy Hot Pot Live! Rich Beef Tallow Aroma Meets Thick Eel & Pork Intestine Strips |

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