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New Year Gift Mega Pack

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If you’re blasting the AC every day, whip up some brown sugar, ginger, and jujube rice tea—it’s perf

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Add a splash of white vinegar to soy milk—poof, it turns into tofu when it’s done!

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Can Yibin’s fiery dry-mixed noodles really “ignite”? Spicy Sichuan-style oil-based noodles with frag

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Apocalyptic Wasteland Cuisine: Kazakhstan’s Individual Soldier Ration.

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At first they said it was ten eggs, but the boss just smirked—nothing can stump her! One bite and it

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Cheesy Mini Hot Pot in an Air-Conditioned Room—A Soft, Indulgent Foodie Mukbang!

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You’ve all eaten honey dates—but do you know how they’re actually made?

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Breakfast in Xining for 48.5 RMB: 7 steamed buns, a bowl of yak beef noodle soup, and hand-pulled no

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Fat Sheep Fanhaozǐ | Hairy Crab | Dad’s Secret Recipe | Foodie Mukbang: Soft & Sumptuous Delights

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Changsha’s Ultimate Late-Night Eats: Plump, Rich Lobster and Crab with a Seriously Addictive Spicy-S

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Took the kids from Chengdu to Leshan for a full day of eating—ended the night with an 118-yuan “qiuj

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What are the benefits of pouring boiling water over eggs? 92-year-old grandma drinks it five times a

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[New Way to Make Stretchy You Tiao] Latest Recipe for This Street-Food Sensation—Crispy, Flaky, and

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Homemade Strawberry Wine: Rich Red Color, Simple Recipe, Intense Aroma—No Additives, Lasts a Year Wi

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Chicken legs rolled up and sold hot off the grill for 18 yuan each—this snack’s taking the food stre

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Why are Fujian-style Five-Spice Rolls So Delicious? Here’s the Secret Recipe They Never Share: Fluff

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Hong Kong’s Top Giant Abalone—A Rare Seafood That’ll Steal Your Heart in One Bite!

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Two handsome guys from Jiangxi dive into super-spicy food—eating like there’s no tomorrow and chatti

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Super delicious shredded king oyster mushrooms: a simple no-boil, no-fry recipe that’s perfectly dry

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