Iron Chef: Mexico EP 5 [Sub Việt]

Late-night skewers—dieting can wait till tomorrow!

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

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Deep in the mountains, you’ve gotta eat 5 jin of chili like this to really get your kicks—this flavo

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Hot pot tastes best this way! Tear and blanch the whole layer-by-layer tripe—it’s spicy, numbing, fr

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The ultimate show-off-style jianbing—had to wait two days just to sink my teeth into it, and it’s st

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This is the REAL deal when it comes to hotpot rabbit! Tender and smooth on the tongue, perfectly spi

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This is the only way to truly enjoy pig head meat! The whole pig head is first braised, then roasted

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Here’s the pre-made iron-plate beef just like Mi Village—exactly what you’ve been asking for!

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How to Make Homemade Old-Fashioned Popsicles at Home

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[Sticky Rice Pancakes with Fermented Rice] Simple fermented breakfast recipe—soft, fluffy, and sweet

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Xining’s hardcore breakfast: yak bone soup with premium ingredients. For just 44 yuan, you get half

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Grilling Chicken Wings on a Skewer at the Summit 🏔️ + Stir-Frying Lamb Chunks in an Earthen Pot Insi

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[Homemade Cantonese Cured Sausage] A unique flavor you can make at home—savory, aromatic, and way ta

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Venezuela 🇻🇪💪 Ham Bread 🍞🌭

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[Northeast Pickled Cabbage Recipe] Just 2 Simple Steps: Briefly Blanch in Boiling Water, and It’s Re

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Took the kids from Chengdu to Leshan for a full day of eating—ended the night with an 118-yuan “qiuj

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109 RMB for an all-you-can-eat BBQ buffet: Devour over 100 steamed and grilled oysters while ignorin

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Throw potatoes into the high-speed blender—once it’s done, you’ve got crystal-clear, ice-cold liangp

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This is the ultimate way to enjoy pork belly: slice it into palm-sized chunks and toss it into hot p

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