Chongqing hot pot vs. Chengdu hot pot—what's your take?

Spicy Oil–Marinated Boneless Pig’s Trotters, Grilled Chili, and Crawfish Mixed Rice Noodles

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One Seat, One Fruit (Part 2) — Lychees: A Refreshing Lychee Feast Made Entirely with Lychees! This F

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Local Foodies Swear by This Chuan Chuan Xiang! Time-Tested Old Brand Gets Rave Reviews from Everyone

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[ONHWA] Spicy pork skin roll chewing sound!❤️ Soft pork skin

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In Chengdu, a dad-and-son duo stir-fries homemade dishes right in their living room with just a smal

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I don’t even know why I’m crying! This hotpot really hit me hard—10 years of painstakingly hand-craf

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Have you ever tried “Yanghe”? This “dark cuisine” is just as notorious as sesbania flowers!

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[Sister Xiaogao] Cutting Watermelon

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They really eat hot pot with their hands.

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Iraqi Old King’s “Legs-Up” Beef: A Totally New Experience! A Meal-Complementing Marvel for Big Eater

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Blooming Season Treat: Taro Lotus Flower — A Late-Summer Pink Delight That’s Numbingly Crunchy When

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This guy gets a wild idea: cooking hot pot in a pig trough! Tearing and blanching the tripe right in

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Turning freshly picked chilies into chili oil is no small feat.

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The garden is almost ready—let’s dig up some sweet, crunchy water chestnuts and toss them with rice

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Seasoning Through the Four Seasons (3): Sichuan Peppercorns — The Soul Mate of Spicy, Numbing Dishes

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Tracing Our Culinary Roots (Part 1) — Chinese Yam and Water Chestnut [Little Brother from Western Yu

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Deep-fried pork skin—let’s whip up a few classic street-style dishes!

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Leshan’s food never disappoints—this fresh-braised beef is a must-try! A giant pot of tender beef an

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One Seat, One Fruit (11) — Pomelo: A Sweet Bite After Autumn Arrives | Brother from Western Yunnan

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The “King of Vegetables”: Artichoke—A Vegetable Everyone Gets Wrong…【Dianxi Little Brother】

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