The roasted bird cooked by a master chef for many years is famously delicious.

Decades-old master baker’s wife cakes really do contain a “wife” inside!

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Now that I’ve recovered, just a quick health boost—wishing all my Bilibili friends good health.

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How much sorrow can one have? A single bite of Dongpo pork eases my woes.

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How simple can a rural meal be?

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The old master sells coconuts for 5 yuan each

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Lost my card again～I got tricked by a fan into drinking a weird Guangxi soup that tastes like matcha

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Make Sichuan-style fermented fish—spicy, flavorful, and the perfect accompaniment to rice.

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Kids from Northeast China have loved this since they were little.

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The cherries are ripe—so many we can’t finish them, so we turn them into cherry cake.

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Today I’m having tossed noodles with toppings—spicy and irresistible; need I even say how awesome th

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The fried skewers sold by a veteran chef for many years are appetizing just by looking at them

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I love this bustling, steamy world—every single beef tendon.

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India's Hottest Repair Shop!

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I spent 20 yuan to rent an empty, drained pond from an elderly woman, and unexpectedly found some ee

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“Iron Man of iPhones”

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The snail rice noodle made by the old master for many years is notoriously smelly.

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The stinky tofu made by a master chef for many years is notoriously smelly.

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“Squeeze toys” 🤎🍓🐱🍯💗🍫🔮🧚‍♂️

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The weather’s turned cold—let’s simmer up a pot of lamb offal soup to warm the guys up.

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Life should have a sense of ceremony: Sichuan’s magical herb, huoma, is used to make chicken-shaped

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