I drowned eating this.

This guy’s secret-recipe Sichuan-style chili-pepper chicken is spicy, numbing, fresh, and fragrant—c

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This is the real deal: authentic Sichuan cured pork. One piece of cured pork is practically half a p

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You’ve all had pork liver—how about “pot-ash pork liver”? Crispy on the outside, tender on the insid

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Guangxi’s tiniest burger shop has just one table—and the boss’s wife married him “on the side” becau

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【Food】Made mochi balls tastier than Sam's

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【SULGI】Today is the day to order fried chicken takeout | Foodie Daily

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【SULGI】Spicy seafood platter | Hot and popular | Foodie Daily

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[Food]How to make tomato omelette

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Can you really eat soft-shelled turtles this way? Coated in yellow mud and roasted over a brazier—it

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At fans’ request, this guy takes on the “intestine sashimi” challenge—so authentic, one bite and you

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The young hero outsmarts everyone to snag a 5-pound rooster, then whips up a pot of devil-chili hotp

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Chongqing’s “most honest BBQ”: huge skewers for just 4 yuan each, but one shop only sells 4 kinds of

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People who love to eat Doraemon are silent...

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Mukbang | Roasted Sausages

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How to Make a Delicate Blossom-shape Boiled Cabbage Cuisine

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I finally found out what Spirited Away's dad eats.

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Food making- The 99th way to eat marshmallow

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[Food]How to make a milktea with osmanthus and oolong

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Mayonnaise is all oil—no wonder it tastes so good….

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Challenging myself to make century eggs with a 1-jin ostrich egg—when the shell cracked open, even t

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