MAKAN KUE LEBARAN 2022

[A Day at Ishida Ichiryu Main Branch: The Ramen King of Kitakyushu in “Meat Siege”】

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Only today did I realize how easy it is to make tofu at home—just a handful of soybeans yields 3 lbs

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Since you suspect it’s fake eating, here’s the extended version!

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[Don’t Koreans Eat Pork Ribs? ~ The Fresh Pork Disassembly Factory]

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Indonesian Individual Ration

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Starving for a day to feast at a 4-star hotel in Caoxian: a ¥74 all-you-can-eat buffet with hundreds

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[Not in Van] Late-Night Busan-Style Pork Soup Rice | Vancouver

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

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[Turns Out There Really Are Shrimp in Shrimp Crackers! Unveiling the Secrets of a Japanese Shrimp Cr

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Crunch! Happiness kicks off.

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Are the snacks bloggers hype really as delicious as they say?!

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How wild is eating abroad? Freshly caught sea urchins are cracked open and devoured raw—truly eye-op

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#Claypot Potato Noodles | Rich, Flavorful Broth + Bouncy, Chewy Noodles — One slurp leads to another

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Shanxi Farmhouse–Style Homemade Chives Flower Sauce

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Can’t afford crab? I splurged 130 yuan on a lamb leg!

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A roujiamo stand can actually rake in 3,000 yuan in a single night—how much could I make if I rented

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Have you tried this tender, chewy grilled gluten yet?

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[Deep-Fried Dough Sticks] Step-by-Step, Super-Tutorial for Beginners—We’ll Teach You Till You Master

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Throw glutinous rice into a high-speed blender, blend it up, and out comes sweet, chewy, fragrant ta

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Challenge: Eating Water Chestnuts Raw!

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