Shanxi grandma loves eating soil—she stirs up the loess below until it boils, consuming 700 pounds a

Finally got to use this knife!

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The cherries are ripe—so many we can’t finish them, so we turn them into cherry cake.

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Make Sichuan-style fermented fish—spicy, flavorful, and the perfect accompaniment to rice.

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Leftover watermelon

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Duck again—chow down!

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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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Now that I’ve recovered, just a quick health boost—wishing all my Bilibili friends good health.

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Xiangfu TV: My wife is pregnant with our fourth child—let’s make some tofu to nourish her #Documenti

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Craving chicken wrapped in tripe but finding it too light? Just give it a bold twist: Sichuan-style,

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How much sorrow can one have? A single bite of Dongpo pork eases my woes.

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Ten thousand homes light up with cooking smoke, another day of the everyday grind—don’t forget the l

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Eat and drink, then go home to sleep.

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Be Alert! Crackdown on Invasive Cleaners! While eradicating invasive species, we’re also safeguardin

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New Uniform for Island Country Flight Attendants

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I love this bustling, steamy world—every single beef tendon.

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It’s been ages since I last had instant noodles—every now and then, it really hits the spot. There’s

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Cooking a delicious bowl of pork knuckle rice for my daughter

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A Stay-at-Home Dad and His Triplets

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BYD, you just got clamped, didn’t you!

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First ride of the New Year—what about you all?

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