I won't allow anyone to not know how to use a wok!

What man can't cook?

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Heal South America’s hungry souls with the delicious flavors of the East!

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Big Fish & Meat (8): Frost’s Descent—Fat Crab Roe at Its Peak! Let’s Cook a Spicy, Fragrant Pot of C

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I made 200 lbs of hotpot base just for this one meal—wonder if I’ll even use it all this year!

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What’s it like taking a guy from Guangdong to try Northeastern iron pot stew?

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The roses are in bloom—let’s pick a whole basketful and make fresh flower cakes!

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On a scorching hot day, whip up some tangy and spicy Yunnan-style mixed rice noodles—it’s so appetit

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In this freezing cold, let’s make a spicy Ningxia “la hu hu” hot pot! The aromas of the dipping vegg

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Taro—how do you like to eat it?

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Only today did I realize that natural plants can dye rice in all sorts of vibrant colors—it’s truly

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What man can't cook? (Pickled Pepper Chicken Noodles)

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Grinding soybeans with Grandma to make a handmade tofu skin feast—grilled, boiled, fried, and tossed

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Venezuela 🇻🇪💪 Ham Bread 🍞🌭

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I heard only people from Guangdong dare to eat this?

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Chow Down on “Spring” — Sour Wild Greens

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Zero-Fail Braised Fish Tutorial!

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Basking in the glow of life’s fleeting moments, sipping wine as time slips by—here’s the lamb head a

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This is the BEST way to cook winter melon—so fresh, fragrant, tender, and juicy that both old and yo

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Fresh fish plunges into boiling fire—take one bite and you’ve swallowed the whole world.

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Accidentally created a “Flame Mountain”—this lamb leg today is seriously next-level!

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