EKSPERIMEN: ES KRISTAL

Plain and Unadorned Pizza

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Remember this recipe: a versatile Sprite-based brine that makes anything you pickle taste delicious.

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What’s it like when my mom and I swap meals?

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They say even if you come to Chongqing just to put up with a bit of hassle, you still have to try th

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What’s Stanford’s $10自助食堂 like || The beloved Chinese chef edition || All-you-can-eat sweet-and-sour

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Eat, eat!

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So delicious! Authentic Tianjin cuisine—thanks for watching, everyone!

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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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The underside kick is probably the hardest part to eat.

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Unconditional support for our Chinese grandma! “Culinary Skills” “Chef King Battle” “Gourmet Food”

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Even if I have to sell the pot and the iron, I still want to have a meal of meat.

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Those big-bottle drinks with packaging so ugly you can’t even look at it, but the taste instantly br

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Japanese dumpling set meal

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Off work—just the old man running his little Japanese-style Western-style diner, with pork cutlets a

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[Top-Bowl Cake] The vendor has been selling top-bowl cake for decades, yet a single piece still does

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Perfectly recreated, authentically delicious nine-turn red braised pork intestines!

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Street-side skewers—grilled again and again, the more you eat, the hungrier you get.

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Ever since I learned this method, we’ve stopped making steamed buns at home—this dish is much simple

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Foreign netizen: You call this rice?

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Professional fish filleting takes no more than 10 minutes—chances are you can’t even manage it in an

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