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Hot pot is just too hot!

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

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[Detailed Recipe for Preserved Mustard Greens] Traditional pickling method is simple and easy to lea

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Three bucks and you still want to eat this?

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Head Chef Wins a Medal for Sneaking a Taste of Scraps—Time to Treat Himself After Work with a Specia

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[Sticky Rice Pancakes with Fermented Rice] Simple fermented breakfast recipe—soft, fluffy, and sweet

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Two must-try noodle bowls that Xiamen locals can’t live without: rich and savory satay noodles, and

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Feet

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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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Head Chef & Butcher Unveil the Secrets: “Breaking Down a Domestic Pig” — Packed with Pro Tips!

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Here’s the pre-made iron-plate beef just like Mi Village—exactly what you’ve been asking for!

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Summer AC, Coke, & Hot Pot—Game Over! Foodie Mukbang: Soft & Sumptuous Delights

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Late-night skewers—dieting can wait till tomorrow!

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

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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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In Shanghai, you can feast on top-tier small seafood with a dazzling array of ingredients and endles

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Hot pot tastes best this way! Tear and blanch the whole layer-by-layer tripe—it’s spicy, numbing, fr

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Dinner’s light: Rich creamy laksa, veggies, and shrimp pancakes — a soft, indulgent foodie mukbang!

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The Difference Between Drinking Soju in China and South Korea

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[Simple Date Cake in a Rice Cooker] Easy to make while scrolling on your phone—boosts energy and nou

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