Changsha people’s 24 hours are given by fans!

Dialogue | Yu Gengzhe & Gao Wenqi Jovially Unpack a Thousand Years of History in Xi’an Cuisine～

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Lam Chi Chung | This episode: preparing competition-level Cantonese cuisine for a friend.

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They said it tasted amazing! They were really enjoying it! I’m so happy.

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I tried it once at a banquet and was absolutely blown away!

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Spent 3,611 yuan to experience Dalian’s top-tier Japanese cuisine—taste salmon at 98 yuan per slice,

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Pepper beef stew—perfect for warming you up on a cold day.

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Finished the mixed seafood with dipping sauce in two bites.

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It’s so hot—time for a whole little braised chicken, dipped generously in chili and the braising bro

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On a scorching hot day, whip up some tangy and spicy Yunnan-style mixed rice noodles—it’s so appetit

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Still treating McDonald’s like home

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What’s for dinner after work today? 🔥 Yibin Burning Noodles—order them, and they’ll really “burn”; e

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Just having some beef noodle soup.

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Lunches of Manual Laborers in Different Countries

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Brewing wine on a cold night, steaming whitebait—this is an evening filled with fragrance.

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Those “eat-and-vomit” delicacies in the mukbang world—by the end, even yesterday’s leftovers are all

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I’ve never eaten anything like this before—I just devoured three bowls of rice!

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Thanks to the big brother from Chengdu for sending the crayfish; may you live forever!

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When it’s hot, I eat Bobo Chicken—just one yuan per skewer.

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Homemade extra-large grilled fish—so satisfying to dig into!

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I’ve been craving Korean grilled beef intestines for ages—first I was tempted, then I was completely

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