I almost lost my life just for this bouncy shrimp!

The end of raw pickling is the universe, bluefin still has to eat fish meat

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Daqing’s 1888 Imperial Crab Seafood Buffet—Will You Clean Your Plate?

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【abcrl】My latest work—come take a quick look!

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Australian lobster pales in comparison to the rhino shrimp; when it comes to fussing, it's still the

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The weather’s still chilly—let’s make old-school Northeastern mala tang! So sticky, so addictive! Pa

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Jumping squid, jumping shrimp—choosing just one is tough!

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The raw pickled crab is strong, and it is all yellow when it is broken open

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A Super Beginner’s Guide to Chaoshan Raw-Marinated Delights for Introverts

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The raw-marinating artist ventures deep into the Bajau heartland just to trade for a taste of irresi

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Immersive cheesy mukbang ~ Long-legged octopus + enoki mushrooms

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Summer’s here, the watermelons are sweet, and Boston lobsters are best enjoyed for their claws.

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It tries to pass itself off as crab and shrimp, and the taste is simply superb.

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Green raw marination with blue water turns into little blue mouths the next day.

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What’s it like to enjoy homemade salt-cured salmon at home?

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The weather is gorgeous, my mood is great, and the food is delicious!

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Today’s a great day—let’s treat ourselves to a nice meal and celebrate!

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KFC and Detective Conan have teamed up to give away 5 toys when you buy a toy package, including Con

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The “Five Immortals” of the Mukbang World [Part 2]: Just How Much Are They Really Making, Working So

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Never underestimate the power of street food stalls!!!

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As promised in the comments, here’s a “crash-and-burn” durian used as a cautionary example. It inclu

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