As soon as I cut the fish in half, the customer said they didn’t want it anymore.

[Time-Tested Korean Eel Rice Spot: Still Serving Eel in Three Ways—and Now with Kimchi, Too!]

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Flying Pancake

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[Enjoy an Iraqi Food Night Market for Just $1]

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[Turkish Ice Cream Shop Mass-Produces “Ketdent” Ice Cream]

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[Powerful Uzbek-Style Grilled Skewers]

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The female fan asked Ah Le to cut the fish into a flower, which is a test of the chef's knife skills

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[A Day at Ishida Ichiryu Main Branch: The Ramen King of Kitakyushu in “Meat Siege”】

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Thai Cuisine: Picking Thailand’s “Dark Dish” — Spicy Green Banana Salad — This Flavor Is Just Perfec

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[Japan’s Chinese Cuisine: A Retro Recreation of the Classic Lu Cuisine Dish “San Bu Zhan”]

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A customer came here to ask for a pine nut fish.

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[Japan Okayama: A Quaint Takoyaki Stall by the Roadside]

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A Feast in Brazil’s Churrasco Capital: The National Barbecue Festival in Lagoa Vermelha

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Showing a slice of pickled fish

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Have you mastered the bone-removal technique for Matsuko Fish yet?

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Can you tell the difference between machine scraping and hand scraping?

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Helping a beautiful girl clean a turtle — fans won’t charge her! #Fish-CuttingSkills #KnifeSkills #S

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The fish inside the sluice gate are so big!

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Help customers open a crispy Wan fish slice hot pot

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500-Yen Giant Bento Is a Massive Hit! A Day in the Life at Fukuoka’s Popular Fried Chicken Specialty

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Can you still eat tofu that’s been fired with wood ash? Pair it with a pot of spicy, fragrant Xiao’e

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