Why do restaurants have so many hidden charges nowadays? I’m really impressed!

Too Hard to Handle #255

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Too Hard to Handle #540

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Too Hard to Handle #258

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Too Hard to Handle #98

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Too Hard to Handle #596

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Too Hard to Handle #211

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Tough to Handle #01

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I wash my face vs. Dad washes his face

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A sushi master teaches you how to make the perfect salmon roll: insider tips from a sushi restaurant

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Too Hard to Handle #231

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Too Hard to Handle #589

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What a wild novel author!! Everyone’s in such great spirits!

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Laid Back at Home — Phone Forced Offline, Part 3

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If you don’t trust Lao A, surely you can trust Brother Nei, right?

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I thought 9-to-5 was the work hours for bank tellers—little did I know it’s just the operating hours

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I’m in Zhengzhou and I’m freaking out—this time the heavens have gone absolutely berserk!

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How can Saizeriya, the Shaxian of Western cuisine, be so cheap? [Food Record x Hot Man]

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Is there anyone around you who has trouble eating?

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The first lesson of setting up a stall: accept being flirted with by customers

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Bro, isn’t this a bit too hasty…?

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