Beginner-Friendly Step-by-Step Guide to Making Fresh-Marinated Bluefin Tuna

Seoul. Gwangjang Snack Chef's Shop ¥195

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Spicy chili-soaked seafood meets braised pig’s trotters served over hot rice!

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The raw-marinating artist ventures deep into the Bajau heartland just to trade for a taste of irresi

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Bought a bluefin tuna weighing over 200 jin—let’s gut it on the spot at the market and sell sashimi.

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Ah Xing treated me and the kid to Chaoshan-style raw marinated seafood today—do you think it’s a bit

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The “Six Divine Masters” of Overseas Mukbang — We’ve Found Why There Are So Few Foreigners!

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Jumping squid, jumping shrimp—choosing just one is tough!

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Personally, I’m currently taking bluefin tuna supplements.

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The “five most extreme mukbangs” in the mukbang world—those people are probably all driving Bentayga

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A Super Beginner’s Guide to Chaoshan Raw-Marinated Delights for Introverts

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Immersive experience: the chef secretly adds food after get off work at night and cooks for himself

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Coconut Lemon Berry Wave Ice

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Today I lost it over this “sea coconut” video hahahahahahaha!

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The Five “Rice-Mixing Immortals” of the Mukbang World—Even Rice Immortals Feel Hopeless After Watchi

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The raw pickled crab is strong, and it is all yellow when it is broken open

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The Melon of My Dreams! A Watermelon-Flavored Summer — Cool, Juicy, and Full of Gratitude

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Five “Salt-Eating Immortals” in the mukbang world—so impressive that even through the screen, it fee

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Breathing oxygen before eating fresh raw seafood, it’s like being back in its place of origin!

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The Raw-Marinated Food Artist’s Trip to Thailand: No Lobster Marination Means Nothing

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1s to 1-hour Tuna Soaking Challenge

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