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Japanese people love “burning knives” too! “Spicy Peanuts” from the TV series “Old Liquor Shop” — th

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Between Fenjiu and Moutai, which one is really China’s national liquor?

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Who understands the magic of this bowl of noodles? Add your homemade meat sausage and dig in for a s

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Tired of shrimp and crab? Today I’m using the thank-you gift my cousin sent to whip up a Beggar’s Ch

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Fruit Ice Cream | Seriously SOOOO Delicious! Netizens Totally Didn’t Lie to Me!

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Lingering on the road of love with no true love in sight, my bestie’s all about scallops—but forgets

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Eating it this way’ll have anyone breaking a sweat!

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[The Making of Japanese Prison Food, Part 2]

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Foreign in-laws can’t stop munching on duck necks and sesame balls—neighbors are dying of envy!

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Hey yo, a roujiamo’s gotta be all meat!

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Suspended in suspense, the gourmet feast finally arrives!

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What’s the difference between Thai-style raw marinated seafood and Chaoshan-style raw marinated seaf

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Here’s the secret to tender, juicy beef that’s never dry—tender meat, fragrant rice: a lazy recipe f

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Brewed beer at home all last summer—it wasn’t exactly a success. After some winter tinkering, I made

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Do you love spinning hot pots? Love them so much!

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The Right Way to Deal with Stomach Pain—Come Learn It Now!

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You’ve probably had plenty of fried chicken, but have you ever tried fried chicken made from ostrich

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Taking DJI out to eat—let’s see how the boss reacts!

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A whole box packed with 50 pieces of tableware for just 200 yuan—opening it up was such a delightful

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Recreating White People’s Moldy Food, Episode 2: “Maybe It’s Toffee”

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