Why is it so hard to find authentic Cantonese white-cut chicken elsewhere?

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A white-cut chicken! As expected of brothers, they have such a good chemistry!

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Is the rice in self-heating rice really real rice?

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Why do foreigners say Korean instant noodles taste better than Chinese instant noodles?

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In the past, soy sauce was just called soy sauce. Why is it now divided into dark soy sauce and ligh

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Koreans eat kimchi every day—aren't they worried about nitrites?

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One of the best traditional white-cut chicken, with raw bones and cooked meat, and even ginger dippi

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Why is there so much oil floating in Sichuan cuisine, yet Sichuan people aren't fat?

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Why is roadside roast duck so cheap?

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Why has sour fish soup, once wildly popular across the country, fallen out of favor?

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