Indian cuisine that comes with its own background music—so energetic!

Who says Indian chefs don't wash their hands?

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[Indian cakes] Too Cool to Make!

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Xinjiang on Your Tongue: Spicy Lamb Trotters—They’re Just So Fragrant!

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It’s slaughter season for Tibetan herders—today they’re butchering their very first yak!

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Even a 15kg fathead fish is just one of the three dishes at New Year’s Eve dinner~

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Thai Cuisine: Salt-Baked Giant Mantis Shrimp and Small Blue Lobster with Authentic Thai Spicy and So

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Thai Cuisine: A 100-Challenge at Bangkok's Night Market—What Edible Seafood Can You Find?

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[Chewing sound] Fried noodles Sausages and gluten skewers, Yummy!!!

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Thai Cuisine: Have you ever tried handmade squid strips by the seaside—made from dried squid, shredd

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Challenge: Pushing Spiciness to the Limit!

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“Eat rice often, see noodles often.”

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This year, I can only enjoy vegetarian “braised pork” and “stir-fried kidney” at home!

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The first hotpot restaurant recommended by Chongqing locals—try camel meat and bitter gourd drinks,

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One sip and it’s a calorie bomb!

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How big is the food gap between poor and rich people in India?

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The street food stalls back in my hometown are just too delicious!

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Blazing-hot bullfrog hot pot at 48 yuan per jin—so spicy it leaves your mouth numb!

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Brothers and sisters on Bilibili, I’ve finally made it! Today I cooked a midnight feast for 1,200 pe

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Can Yibin’s fiery dry-mixed noodles really “ignite”? Spicy Sichuan-style oil-based noodles with frag

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Flower Season Delights (12): “Flower Season Feasts—Romance Is Priceless” | Yunnan Locals’ Romance: E

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