In China, I’d switch jobs at least six or seven times a year—sometimes the boss didn’t want me anymo

The Japanese government is handing out money

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Aileima: Amazing! Acrobatic flying hollow cabbage—showing off tricks, a pilot among vegetables.

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Sexy, muscular teen hunk with a perfect six-pack!

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Those 6-to-death, jaw-dropping moves! #240

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Shanghai hotel takeout is here! Sweet-and-sour pork knuckle, juicy pan-fried crab-roe noodles.

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The weather’s still chilly—let’s make old-school Northeastern mala tang! So sticky, so addictive! Pa

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Spring is all about wild vegetables! Try fish mint, bracken, and spring bamboo shoots!

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The Most Demanding Father of Industrial Instant Meals

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Only fresh stir-fried chicken—freshness you can see for yourself

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Stuffed Fish Cake

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Why put chocolate on the outside of a cup?

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A pot of insanely rice-killer braised pork belly—fragrant but not greasy! The savory sauce is perfec

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The joy of a middle-aged man enjoying a barbecue all by himself!

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Thai Cuisine: Spicy Seafood Feast of Giant Shrimp and Crabs—A Clash of Ice and Fire at the Songkran

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Spend 980 RMB for a high-end omakase sushi buffet in Beijing!

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Under 250 RMB for a chill hotpot feast in Chongqing—meat galore! Plus, I even bumped into someone un

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The divine addition to the snack street

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Three flavors, all satisfied at once

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One skewer, and it’s irresistibly fragrant!

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Thai Cuisine: Heading out to sea to chase after squid—fresh, tender, and sweet sashimi, crystal-clea

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