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Videos

3:00
Why are $9.9 steaks becoming so common? [Food Log]
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4:45
Why don’t cherries spoil for a whole month? [Food Log]
1 View
3:11
When the spiciness makes you cry, what can really take the heat away? [Food Log]
1 View
5:23
A meal for 2,500 yuan—why is Haidilao getting more and more expensive? [Food Chronicles]
1 View
3:22
Why are Northern Chinese noodles chewier than Southern ones? [Food Chronicles]
1 View
3:02
Why is bubble tea getting saltier and saltier? [Food Log]
2 Views
3:24
Why is charcoal grilling tastier than electric grilling? [Food Log]
2 Views
4:22
Is Sam’s Club’s 260-yuan membership fee still worth it? [Food Log]
2 Views
3:15
Why Can Eating Rabbit Meat for a Long Time Lead to “Starvation”? [Food Log]
0 View
3:14
Is it effective to scald bowls and chopsticks with hot water before eating? [Food Log]
3 Views
5:02
Why Are Tourist Attractions Across China Selling Bomb Squid? [Food Log]
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5:11
Should you drink water during meals? Is it really true that soup is better than water? [Food Log]
1 View
3:01
Why is boxed milk in supermarkets mostly 950ml instead of a uniform 1 liter? [Food Log]
1 View
3:42
Why do I feel so thirsty after eating out? Is it because of MSG? [Food Log]
1 View
6:11
Why did ancient disaster relief efforts always involve distributing porridge rather than handing out
1 View
4:11
[Food Log] Why does fried chicken taste best when it’s double-fried?
1 View
2:59
Why does nobody buy Xuegao for just over 10 yuan, while gelato costing dozens of yuan is a massive h
2 Views
3:22
Is Fermented Bean Curd a Cancer-Causing Toxin or “Eastern Cheese”? | Food Chronicles
5 Views
3:56
Can “7-up, 8-down” really cook tripe perfectly? How many seconds is the ideal time for blanching tri
4 Views
4:22
A thankless task: Why does Mixue Ice Cream insist on selling breakfast? | Food Log
4 Views