[College Student Career Guidance] Flavorful Eggplant (This Time It Definitely Won't Be a Flop)

I made 200 lbs of hotpot base just for this one meal—wonder if I’ll even use it all this year!

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[College Student Career Guidance] Taro Starch Noodles Braised with Cabbage and Pork! Every bite brin

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Basking in the glow of life’s fleeting moments, sipping wine as time slips by—here’s the lamb head a

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Accidentally created a “Flame Mountain”—this lamb leg today is seriously next-level!

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If there’s a problem, just solve it with a bowl of shàozǐ miàn.

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I heard only people from Guangdong dare to eat this?

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Fresh fish plunges into boiling fire—take one bite and you’ve swallowed the whole world.

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Who didn’t crave this when they were little? I’ve replicated it!

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Ever tried “air wontons”? Each one is plump and pillowy, light and airy in your mouth—like you’re ea

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Reading the memory of the sheep’s head—so damn tempting!

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Today I made a pot of fruit crystal zongzi—my 90-year-old grandma was blown away, raving that it’s j

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[ONHWA] The chewing sound of raw seafood! Sea cucumber, octopus, sea pineapple

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In this freezing cold, let’s make a spicy Ningxia “la hu hu” hot pot! The aromas of the dipping vegg

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Hua Nong Brothers: We grabbed some field snails and wild pepper, stir-fried them together—it tastes

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Hua Nong Brothers: Slaughter the snakehead fish and loach to make pickled cabbage fish—it’s so delic

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So this is how restaurants slice chicken gizzards—no wonder they’re so crispy and flavorful! The tec

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[Tomato Meat Sauce Rice Noodles] No need to stir-fry frozen tomatoes—just turn them straight into sa

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You don't even need to buy bamboo leaves if you wrap zongzi this way!

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The underlying logic behind Zhang Shiyao's Qinghai Yaoqiu recruitment

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I drowned eating this...

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