ปลากดผัดฉ่า : โอชากัญ20

Challenging Henan’s black water preserved eggs—what else do you want me to take on?

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Stuff eggs into chili peppers, and once cooked, it becomes a signature dish you’d find in a restaura

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Hulatang: The Eternal God in Henan People’s Hearts—Here’s the Right Way to Make It!

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Steam the green beans in a pot—every time they’re served, the plate is always cleared!

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Using a steam oven to cook is so convenient—4 dishes and a soup all ready in one go, saving time, ef

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Japan’s year-end bonuses have been handed out—time for some revenge spending!

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Why should you never use oil directly when making caramel sauce?

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Homemade bubble pancakes: No flour on your hands the whole way—just stir and you’re done! Every one

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[Beef Rib Soup Processing Factory] Electronic “Pickled Mustard Greens” That Help You Fall Asleep in

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[Live Footage: A Canola Oil Factory in Action]

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The Gold Content of a Bucket of Hong Kong-Style Milk Tea

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Xiao Han at Haidilao: Seems like he’s “toying” with noodles, but really he’s “toying” with foreigner

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Italians stumbled upon Teacher Huang’s baked cold pasta—haha哈哈哈!

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The first barbecue of winter—life isn’t just about poetry and faraway places; it’s also about skewer

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[Street-Side Whole-Roll Grilled Pork Belly — Sizzling with Juicy Fat, Perfect for Wrapping in a Bun

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[Documentary of a Factory Mass-Producing Layered Cakes]

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Why is restaurant garlic sauce so fragrant? The secret’s right here—this homemade recipe will blow y

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Tokyo Akasaka Healthy BBQ: A Feast of Grass-Fed Beef Cuts

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First-Person Shopping Tour of a Costco Business Supermarket (Part 1)

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Beef and Potato Delight

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