Today, I'm continuing to go into the village to sell sweet drinks.

Cutting production just because of competitors? I don’t want to be in this business anymore!

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Xiangfu TV: My mom lives the good life—two big bags of gluten and a huge pack of sausages get tossed

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Today I'm making "chishi teng" and heading into the village to sell it.

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My wife is living the good life now that she’s married to me! I grabbed a big chunk of cured pork fr

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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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Xiangfu TV: Three big packs of grilled sausages sizzling in one pot—everyone’s piling in, and the wh

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Dun Fish Head

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

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What’s it like to have all-you-can-eat salmon and black abalone?

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Kids from Northeast China have loved this since they were little.

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[Turns Out There Really Are Shrimp in Shrimp Senbei! Century-Old Shop Bakes 200,000 Pieces Every Day

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“What a heartwarming scene—Little Sunflower lulls Grandpa and Big Brother to sleep.”

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Welcome to the Yunnan Small-Pot Rice Noodle Adventure!

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You can tell just by looking at their weight that these “four mukbang stars” aren’t faking it. The f

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I cooked a big pot of dumplings!

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Hell-level challenge! Wuhan’s Yao Ke Spicy, twelve spoonfuls of devil peppers—it’s here!

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Today I’m sprouting bean sprouts to sell in the village.

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

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Spent 80 yuan on a cow’s skull to make a pot of beef soup, treating the guys to a delicious meal.

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Challenge! Rainbow Turkey Noodles!

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