Today feels a bit extravagant.

Finally, I get to eat meat!

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[70-Year-Old Dad in the Deep Mountains: Meat Roasted in a Jar]

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Grinding soybeans with Grandma to make a handmade tofu skin feast—grilled, boiled, fried, and tossed

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[ONHWA] Raw oysters + fried oysters chewing sound! Such fresh raw seafood

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Can’t afford crab? I splurged 130 yuan on a lamb leg!

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Juicy Scallion-Braised Pork Cutlet—Savor the Meaty Broth Over Rice for an Unbe-leaf-able Flavor! Pai

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Homemade Gansu Tianshui Mala Tang—so fragrant and flavorful! Pile it high with spicy hand-pulled noo

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Seasoning for All Four Seasons (1): Wild Pepperberry — Pick it fresh and use it to braise dried duck

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[1.3 billion eggs produced in a year on the egg liquid production line]

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The noodles have a really great texture! The spicy sausage is so flavorful!

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First, let your mouth go home for the New Year! Late at night, enjoy a deluxe dry- tossed Chongqing

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[Beef Rib Soup Processing Factory] Electronic “Pickled Mustard Greens” That Help You Fall Asleep in

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Zhu Zhu: To repay you, I’ve transformed into this golden, glistening, oozing masterpiece!

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[Direct-Fire Wood-Fired Iraqi Grill: Grilled Fish]

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Jianghu Beef with the Skin On—That Mind-Blowing Texture Hits You Right in the Head! Old Wang’s Langu

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Iraqi flatbread: You can roll anything in it! Chinese hot pot: You can dip anything in it!

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🔥 Crispy Fried Chicken Meets Sticky, Spicy Mala Hot Pot in One Pot!

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Warm up this fall with a spicy, hearty beef soup—tangy, rich, and utterly satisfying! Pair it with s

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The Ancient Greek God of Gastronomy—Strike Down These Wasters!

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Shrimp Slurry Vermicelli Hot Pot

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