Iron Chef: Mexico EP 5 [Sub Việt]

Three bucks and you still want to eat this?

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[Detailed Recipe for Preserved Mustard Greens] Traditional pickling method is simple and easy to lea

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(Signature Skill)

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

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Summer AC, Coke, & Hot Pot—Game Over! Foodie Mukbang: Soft & Sumptuous Delights

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One sip and it’s a calorie bomb!

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Hot pot is just too hot!

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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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Dinner’s light: Rich creamy laksa, veggies, and shrimp pancakes — a soft, indulgent foodie mukbang!

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Cheesy Mini Hot Pot in an Air-Conditioned Room—A Soft, Indulgent Foodie Mukbang!

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

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Fill up for breakfast: Ultra-luxury cheung fun, chicken-broth noodles, and chicken blood soup! A foo

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Fat Sheep Fanhaozǐ | Hairy Crab | Dad’s Secret Recipe | Foodie Mukbang: Soft & Sumptuous Delights

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Late-night skewers—dieting can wait till tomorrow!

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[New Way to Make Stretchy You Tiao] Latest Recipe for This Street-Food Sensation—Crispy, Flaky, and

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Two must-try noodle bowls that Xiamen locals can’t live without: rich and savory satay noodles, and

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[Osmanthus Rice Cake] Fermented with pure rice wine — a Southern specialty dessert with rich rice ar

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Head Chef & Butcher Unveil the Secrets: “Breaking Down a Domestic Pig” — Packed with Pro Tips!

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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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Top-Tier Steamed & Drunken Crab! The Ultimate Crab & Mooncake Experience of the Year!!!

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