#น้ำขิงใบเตย น้ำสมุนไพรไทย เผ็ดร้อนเบาๆ หอมใบเตยอ่อนๆ อร่อย ชื่นใจมากๆ

You can always trust China's night markets—never, ever doubt the skills of those night-market stall

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Genetically modified soybeans and non-GMO soybeans are vastly different—here's a comprehensive expla

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#Tear-it-apart Grilled Chicken Neck Bingbing, you’d better “garlic” this little stash of your own mo

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Steam century eggs in a pot, and when they're done, they'll be the star dish at the New Year's Eve d

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[Making 1,000 kg of Uzbek National Pilaf] Chinese-subbed hypnotic electronic "electronic pickles"

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Want to know if a pomegranate is sweet or not? Just take one look here, and you'll get it right ever

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It turns out peeling mantis shrimp is so easy—just use a pair of chopsticks! Simple and super practi

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Homemade apple chips: simple to make, sweet-sour and crispy—way tastier than store-bought!

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I just found out today that you can actually make tofu using a meat grinder—this is the first time I

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Tofu transformed into “bird eggs”—one bite, one delight! Did imitating this signature dish end in di

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The method shared by netizens really works! Using this technique to pick durians guarantees thin she

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First time watching F1 in the Middle East—Vip tickets! Who did I run into?

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So cute macarons—nom nom nom nom nom!

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Only today did I find out—removing shrimp veins and brains, one shrimp per second, no tools required

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Foreign street food

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Which is better, a casserole pot or an enamel pot? Turns out the differences are huge—don’t make the

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Good news for grass jelly lovers—no need to fear even the fiercest "autumn tiger" heat!

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Thai Cuisine: Have you ever tried handmade squid strips by the seaside—made from dried squid, shredd

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Why does green bean soup turn red when cooked? A restaurant chef shares a trick with me—cook it for

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Li Zhuang's sliced pork costs seven or eight yuan per slice—how much of that is due to the chef's su

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