Garlic-Fried Shrimp with Vermicelli That’s All the Rage in Guangdong—Golden & Silver Garlic Recipe R

I’ve got a feeling this homemade soy-sauce chicken is gonna blow up! A guy’s instincts never steer h

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[ONHWA] The chewing sound of raw squid and sea intestines!

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Blink in Nanjing! Check in for a giant meat noodle bowl bigger than your face—noodles and a dish in

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One second in the proctology clinic, the next in a hotpot restaurant—Old Wang’s hotpot feast in Chon

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Iraq’s Old King Uncovered Chengdu’s Tastiest Beef Skewers!

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Big Fish & Meat (8): Frost’s Descent—Fat Crab Roe at Its Peak! Let’s Cook a Spicy, Fragrant Pot of C

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This Is the Real Yunnan: Genuine, Kind, Warm-Hearted, and Bold! [Dianxi Little Brother]

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The lights of ten thousand homes can't compare to the warmth of home. A simple hot pot made with who

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I prepared a 15-kilogram giant turtle—every nourishing ingredient is specially arranged for you!

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Guy’s Secret, One-of-a-Kind Recipe Leaves the God of Cookery Speechless!

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The president actually learned the ultimate secret technique? Fully open the field!! [Japanese offic

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Today, my bros brought over half a pig—let’s just whip up some simple barbecue!

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[Sister Xiao Gao] Hand-Grabbed Rice

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[Red-Braised Lamb] Commercial Recipe, Home-Improved Version! Tastes Exactly Like a Henan Restaurant!

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Holiland: The new product is cracked like this???

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Don’t throw away watermelon rinds anymore! Just boil them in a pot, and once they’re ready, you won’

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Life is nothing but dawn and dusk, three meals and four seasons, simply three dishes and a soup.

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When you poke a crab with chopsticks, its legs don’t fall off and the yellow doesn’t spill—this meth

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It turns out that these parts of the crab cannot be eaten. I will teach you how to eat them correctl

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This technique is truly amazing—65-year-old chef's signature skill: perfectly cooked poached eggs wi

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