mukbang đồ ăn ngon phần 29 #amthuc #monngon

Fresh lotus leaves are actually this delicious—I’m not letting this secret stay just between Yunnan

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Who came up with this way of eating? I owe her one—this flavor is mind-blowing!

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[Boki Chinese Subs] Moon Bok-hee’s Bread Gathering Time — Real, Unfiltered Sound

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Street Pudding Challenge: Free pudding if you can stick a fork straight into it!

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Make Do with It: Onsen Egg from Xiamen Xunkao

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Chaozhou-Shantou Food Overload: I Ate at Nearly 30 Places in Just 5 Days—Who Gets It?

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How many Häagen-Dazs can you get for one “ice cream assassin”? I actually found Zhong Xue Gao at a C

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Foods you’ve always craved but ended up being a total letdown once you actually tried them #BraisedS

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“This is why not a single inch of China’s territory can be lost!”

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To be honest, it was pretty predictable that some snacks would lose their hype…

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The coconut chicken cooked in this Motuo stone pot I snagged for 1,800 bucks really stands out—it’s

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Homemade Fruit Popsicles! So cool, refreshing, and super easy to make—this summer, you’ve gotta try

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Vol.02: Uncommented Food-Making Series + Work Background Music for a Soothing Bedtime Experience

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Summer Savior: Water-Doused Noodles with Savory Sauce

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A big reason I stay in this small county town is probably because every meal here just feels so darn

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That’s right—you didn’t misread! We are the much-anticipated “Night Q&A Rice Service” show (Sister J

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The world's most perfect steak? $249 for ultra-rare, top-grade Japanese Wagyu beef.

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What do you think of our lamb rice noodle soup?

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Chef’s Restaurant Hunt | When a Chinese Cuisine Specialist Meets Hangzhou Louwailou!

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Why Can’t You Eat Crabs Once They’re Dead?

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