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This big bro’s at it again, trying to mess with me! This time he’s taking on the 8-liang extra-spicy

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Only today did I learn a little trick for peeling shrimp: just pinch gently, and the shell comes off

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Time to chow down on some meat!

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Convenience Store Food Is Back!

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[Nado Official | Chinese Subs] Tasting KFC’s New Menu Item “Fried Chicken Skin” — Waited 2 Hours Jus

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Elvis: How to Achieve Caviar Freedom for Just 5 Yuan!

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Three Fried Chicken Styles in One Big Gathering—Which One Do You Love?

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Chongqing’s Pork Prodigy! Shatters Your Limits of What You Thought About Pork!

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Stuff glutinous rice into a pumpkin—soft, chewy, and irresistibly sweet. Once you taste it, you’ll c

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Here comes the super cool fruit showdown!

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A Lump of Flour

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Live pearl eggs really are delicious!

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【yunocy】Tried ordering real Chinese food for the first time! I’m starving!

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[Little Shi’s Fierce Milk] Her Face Is So Green With Jealousy!

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Here’s the Mxice Lemonade Tutorial!

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Grilled Tomato Beef Bibimbap — Make Do With What You’ve Got!

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What does a Vietnamese giant centipede—priced at 2,000 yuan per jin—actually taste like?

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[Little Shi’s Cute But Fierce] Only Eats Two Little Popsicles!

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How to Roast a Baby Lamb Tutorial

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I’m so happy with how the oil-splashed noodles turned out today—they’re fragrant, spicy, and delicio

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