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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Dinner of the Rich in America's Slums~

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

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

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

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Old-school, cheesy mukbang “the six big dishes”—if you’ve seen them all, you’re set for life

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Who on earth came up with this? It’s seriously, seriously delicious!

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The Most Expensive Grilled Cold Noodles

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One Seat, One Fruit (37): Sour Papaya—Yunnanites’ Taste of Hometown Nostalgia | Brother from Western

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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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Feasting on a diet meal with my hungry buddy: pan-seared steak, mushroom hot pot, freshly made tofu

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1800 for two butter crabs, you will be grateful after eating them

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🍗 Challenging the Rice God with a Single Roasted Chicken Leg!

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

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Ber, who on earth came up with Niubaba? Who wouldn’t get totally confused after eating this? Another

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First meal back in Chongqing after a long night: Spicy-hot hot pot at its finest!

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

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Immersive cheesy mukbang ~ Long-legged octopus + enoki mushrooms

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Today both bowls are seafood.

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

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