Welcome to "Yongqi on the Tip of the Tongue"!

I patched up the pond in the village that had been leaking for decades!

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Eating it this way’ll have anyone breaking a sweat!

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Sichuan and Chongqing Iron Rose

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Toss leftover steamed buns into boiling water—once they’re out of the pot, you’ve got a nearly forgo

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There are so many skills to learn, I can't keep up! They're all honed over thirty years or more!

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【Welcome back】Ahhhhhhh, it's so sweet that I can cook a dish on the bed~ So loving~

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[Boki Chinese Subs] One bite of crispy honey fried chicken—this boneless machine is perfection!

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🥘 Braised Pork Belly Rice Meets Runny-Yolk Eggs, Lion’s Head Meatballs, and Cola-Braised Whole Chick

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First time trying army-style hot pot… Is this it?

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[Dunhuang Lao Ma – Sheep Head] New release is live—check it out now!

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Foreign mukbang creators are just so pitiful!

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Country Metamorphosis

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Recording My Birthday: 🎂 Grateful for This Beautiful Encounter, Love 💖

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Thumbs up for Cantonese roast goose!

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Late-night foodies: eating till we’re totally satisfied!

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A group of college students came to my home!

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I’m Going All In for This Delicious Food!

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You’ve probably had plenty of fried chicken, but have you ever tried fried chicken made from ostrich

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Don’t throw away the pork skin you’re not eating—tie it up with string, and when it’s done, you’ve g

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Only today did I realize you can perfectly wrap dumplings with just one chopstick—no torn wrappers,

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