The vegetables are too expensive, so I can only eat meat.

Three yuan for one, ten yuan for three

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Grilled Rainbow Trout + Beef Burger

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[This is Japanese Chinese food] Chinese cold noodles | A must-eat cooling dish in Japan in summer, s

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Pig God’s Double-Portion Boiled Delicacy ②

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A national first-class chef teaches you how to choose a household kitchen knife

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Use Pomelo Pith to Make Pomelo Sugar

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Making fermented soy sauce requires the persistent spirit to sustain it.

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Pick some rouge berries, then turn them into jam or popsicles—both are super tangy, refreshing, and

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Making delicious fried chicken

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[SULGI] King Crab Special｜What is it like to eat a whole king crab by yourself?｜The crab roe bibimba

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Creative Ways to Eat Eggs

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A 31.5-pound grouper, prepared in six different ways, cooked from evening until dawn the next day!

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Head Chef’s Secret: A Creative Twist on Braised Bamboo Shoots with Bamboo Rat—Delicious Flavor Meets

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Look at these chicken wings, they are all mushy!

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【SULGI】Spicy seafood platter | Hot and popular | Foodie Daily

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The ULTIMATE, AUTHENTIC Grilled Beef Intestines—Thin Skin, Generous Filling, Crispy & Delicious—Pro

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This incredibly rice-compatible beef sauce tastes great with any staple food.

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Easy way to cook delicious stew rice with Cantonese sausages

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680 yuan for a bowl of congee? I’m calling the police!

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A friend came by to try the crispy roast suckling pig, and Chef Liang personally roasted an entire o

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