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

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Late-night skewers—dieting can wait till tomorrow!

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

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

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

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[Scallion Oil Puff Pastry] Flaky, soft layers with rich scallion aroma—no more waiting in line at th

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Xinjiang Cangzi Meat: Rustic cooking with just salt as seasoning. Axing eats yogurt without sugar—an

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

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Slimy Pink Mice Meets Spicy Sauce Stir-Fried Beef Slices

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One person enjoys a 230-yuan meal for four: tender, melt-in-your-mouth lamb stewed in a Shaanbei iro

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

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[Soy-Vinegar-Marinated Duck Feet] Tangy, spicy, and chewy—perfect as an addictive snack! Try this re

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Head Chef Hands in His Homework: “Qiaotou San Nen” — Three Ingredients Cooked Together for a Dish Th

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Deep in the mountains, you’ve gotta eat 5 jin of chili like this to really get your kicks—this flavo

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Sour Soup Wild Fruit & Beef Fat Double-Flavor Hot Pot

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The ultimate show-off-style jianbing—had to wait two days just to sink my teeth into it, and it’s st

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Fill up for breakfast: Ultra-luxury cheung fun, chicken-broth noodles, and chicken blood soup! A foo

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