Kaili Sour Fish: Chef's Restaurant Review ¥102

Liuyang’s Changji Tucai Restaurant: Chef’s Restaurant Visit — ¥520

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Is this a pumpkin or a squash?

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A 31.5-pound grouper, prepared in six different ways, cooked from evening until dawn the next day!

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First time making Hulatang—every bite is a mix of sweet, sour, bitter, and spicy.

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Delicious, fragrant braised pork head! So satisfying!

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Blink in Nanjing! Check in for a giant meat noodle bowl bigger than your face—noodles and a dish in

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[ONHWA] The chewing sound of spicy fried chicken!

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The hardest part of the whole body is the mouth.

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Big! Or Small! Compilation

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Yangling Zhanmian Noodles for 12 RMB at This Little Noodle Shop: Handmade “Pants Belt” Noodles Are F

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Oppa thought Chinese food couldn’t be spicier than Korean, but he was left speechless by the heat of

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[ONHWA] Raw shrimp + Thai sauce raw crab chewing sound!💚

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Oppa said, “How can there be such spicy hot pot in the world? I’ve never eaten anything like it befo

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Chaozhou and Shantou really know their stuff—80 different ways to cook a single goose! It's so delic

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Stinky tofu and small-pot rice noodles in Yunnan’s big iron shed—smells bad, tastes even worse. For

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Bringing along A-Feng to a 7,000-yen sushi buffet! Salmon and eel galore!

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Chengdu’s fiery red oil “mala maocai”: beef, tripe, and fatty intestine all cooked together in one p

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A fresh and delicious treat that even professional baseball players sneak over to enjoy.

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It totally hooked me for two minutes—the insulin master’s juicy, bursting-bun series.

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My Jordanian family must be impressed by Chinese snacks this time.

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