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Eat, eat!
So delicious! Authentic Tianjin cuisine—thanks for watching, everyone!
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It’s been almost a week.
The underside kick is probably the hardest part to eat.
Even if I have to sell the pot and the iron, I still want to have a meal of meat.
It’s getting hot—make some mung bean soup at home! But it always turns reddish. No need to add lemon
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Perfectly recreated, authentically delicious nine-turn red braised pork intestines!
Remember this recipe: a versatile Sprite-based brine that makes anything you pickle taste delicious.