If your mind is free of bias, why bother distinguishing between East and West?

Legendary Grilled Bone Marrow That’s So Calorie-Heavenly! Korean Bibimbap Style!

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Are you 18 yet?

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Crabs can actually be eaten? I bought “shrimp monsters” online for 100 yuan and had to yank them out

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Fresh Soy-Sauce Crab! Can this even taste good? [Zhang Xixi]

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Turns out making tofu pudding is super easy—no gypsum or rennet needed, just a handful of soybeans a

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Hearing a chorus of “Ugh…” sounds

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Simple Recipe for Rice Wine & Fermented Glutinous Rice: Perfect Golden Ratio, Super Juicy & Sweet—Ta

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Korean-Style Boneless Pig’s Trotters + Spicy Stir-Fried Pork Belly! And sweet pickled garlic dipped

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Exclusive Crispy Beef Buns: I’ll Share the Recipe—Crispy to Shattering, Thin Skin, Generous Filling,

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Why are Fujian-style small river shrimp pancakes so darn delicious? Here’s the secret recipe I’m abo

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[Chinese Subtitles for Girls] Shuhua, the Little Head Chef! The Best Cooking Secrets – Part 1: Garli

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Pour sweet potato starch into a dish—30 seconds later, it turns into rice noodles! Use them to make

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Only found out today that an oven can do this—so awesome! Whip up four dishes in one go—amazing!

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90-year-old Grandma’s Old-School Recipe: Crispy Hollow Pumpkin Cakes with Big, Puffy Bubbles—Crispy

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Pour watermelon into scorching hot oil—once it’s out of the pan, you’ve got a nearly lost delicacy!

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Crispy Eggplant Rolls Are Surprisingly Delicious—Fresh, Fragrant, Tender, and Perfectly Sweet-and-So

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Only today did I realize how easy it is to peel yams—just use a fork! Quick, effortless, and no itch

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Don’t Just Add Water When Steaming Rice: Here’s a Trick to Make Every Grain Fluffy, Soft, and Sweet!

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[Old Crayon Shin-chan] When Shin-chan and Masao get into a fight, they’re like two enraged beasts, r

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Put an egg in the rice—never expected this clever use!

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