[Food Record] Is the high-speed rail lunch box so unpalatable because of pre-prepared food?

[Food Record] The Eternal King: Why is the Braised Beef Flavor Always a Bestseller?

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If eating “spicy” had tiers, the last one would probably need to bring a fire extinguisher to the ba

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If “grilled beef intestines” had ranked tiers, I’d do anything just for a single bite of the top-tie

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There's a vegan burger in SpongeBob SquarePants? Burger Mania: A Funny Talk About American Fast Food

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Thumbs up for Cantonese roast goose!

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Homemade Potato Chips: No Knife, No Frying—Just 2 Potatoes for a Huge Bowl of Super Thin & Crispy Ch

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Squishy, sticky skewers—devour them in one bite for the ultimate craving fix!

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[Old Crayon Shin-chan] The rain suddenly intensifies—torrential downpours pour from the sky like a b

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Don’t throw away the pork skin you’re not eating—tie it up with string, and when it’s done, you’ve g

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How to cook razor clams so they’re sand-free? Here’s the right way: razor clams with eggs—deliciousl

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[Crayon Shin-chan] Shin-chan and Ai head to the supermarket to buy premium beef!

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"A little bit cultured, but not much"

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From everyday life to creative design, the brilliant applications of physics principles are everywhe

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[Food Record] How did peanuts become the DDT of Americans?

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[Food Records] How did chili pepper dominate the Chinese palate?

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Why are potato chip flavors becoming increasingly weird? [Food Chronicles]

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#Fish and Pork: Fragrant, spicy, richly oiled, and so irresistibly delicious—does this make your mou

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Thai Cuisine: Picking Thailand’s “Dark Dish” — Spicy Green Banana Salad — This Flavor Is Just Perfec

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Just grabbing some beef knife-cut noodles.

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The first bubble tea of September is so good—pomegranate and avocado are just next-level!

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