NASI AYAM HAINAN ala GIOK LIAN restaurant kalah coiiii

I’m a spicy-eating trainee with 2.5 weeks of practice under my belt—love numbing spice, fiery heat,

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Yunnan folks “live and breathe mushrooms”—just grow your own this winter! | Brother from Western Yun

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Grinding soybeans with Grandma to make a handmade tofu skin feast—grilled, boiled, fried, and tossed

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Seasoning Through the Four Seasons (3): Sichuan Peppercorns — The Soul Mate of Spicy, Numbing Dishes

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Ice Cream Challenge — My Lips Are All Numb from Kissing!

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Yunnan Shiping’s well-water tofu: Crispy, golden crust with a juicy, burst-in-your-mouth filling | B

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[Ultimate Guide to Making La Ba Garlic: Tangy, Crunchy, and Refreshing—Vividly Green Like Jade!]

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Who on earth came up with this? It’s seriously insane!

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Yunnan’s century-old walnut trees are perfect for cooking porridge, platters, and cold dishes!

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Yunnan pickled vegetable paste mixed with seasonings makes the perfect dipping sauce—rich, flavorful

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[Dianxi Vlog] Why Does Lamb Taste So Amazing at My Grandma’s House?

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Yunnan Cured Pork Ribs: A Delicious Dish Discovered While Preserving Ingredients

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Blooming Season Treat: Taro Lotus Flower — A Late-Summer Pink Delight That’s Numbingly Crunchy When

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Every single bite is filled with Mom’s love.

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What did you guys eat for New Year’s Eve dinner? We had “big luck and prosperity,” a cozy family reu

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Zha: The Finest Flavor That Captures Spring in a Bite

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Braised Big Carp: A Dish to Sell in Town

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Seasoning for All Four Seasons (1): Wild Pepperberry — Pick it fresh and use it to braise dried duck

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Ice Cream That Looks Unaffordable | Chocolate & Brownie, Matcha & Cherry

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Today’s dose of happiness comes from convenience store snacks!

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