mukbang những đồ ăn rất ngon phần 138 #amthuc #monngon

[Shang Qingjie Brother] Bountiful First-Flush Seaweed Harvest—Stir-Fry Seaweed in a Rich Duck Soup!

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Here Comes the Sauce-Aroma Grab!

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What Do Korean Firefighters Eat for Their Work Meals?

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Post-Apocalyptic Beverage: Energy-Boosting Ginseng Drink in a Can for All-Nighters

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If you’re ordering stuff in Ningbo, don’t laugh it off—otherwise you might end up paying way more th

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The boss says, “I want to build China’s first century-old chocolate brand!”

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Why do you think I’m so happy? 🤔

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Sheep tail fat plus pork kidneys equals lamb kidneys—do you still dare to eat it?

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Judging by my sister’s expression, she really seems to love it!

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Hunchun Sunflower: Chef’s Restaurant Review ¥242

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Air Fryer Recipe Alert—Again and Again! Enjoy Your Meal!

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This is the ultimate way to enjoy beef short ribs in my book!

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The No. 1 in Jiangnan Mixed Noodles: Three-Shrimp Noodles for ¥128 a Bowl—No Price Hike in Eight Yea

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Creamy Crab Meets Nine-Segment Shrimp: Chaoshan’s Top-Notch Raw-Marinated Delight!

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Have you ever tried a £58 Wellington? Is it for real or just a gimmick?

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Let these grandpas and grandmas act high-and-mighty for a few days first.

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The Most Just Episode

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Spent 216 RMB on braised duck with beer—how much can you really make selling boxed meals?

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Has anyone ever eaten fish that wasn’t scaled?

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Today I spent 3,000 yuan to pick out two racks of beef ribs, then handed them over to a mystery chef

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