【Xiao Li is Changing 1】The latest video is now available—come check it out!

Pour the rice into the electric griddle, and in an instant it transforms into a mouthwatering treat—

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Northeast China’s Rural Take on “Hawaiian Ice Cream”

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It’s slaughter season for Tibetan herders—today they’re butchering their very first yak!

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Challenge: Pushing Spiciness to the Limit!

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First time making chicken nuggets—ended up overfrying them!

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“Eat rice often, see noodles often.”

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Challenge: Gummy Candy… or Is It Real?

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I don’t get why your iron wok sticks—mine feels smoother and smoother with every use, like a non-sti

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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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Even a 15kg fathead fish is just one of the three dishes at New Year’s Eve dinner~

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Flower Season Delights (12): “Flower Season Feasts—Romance Is Priceless” | Yunnan Locals’ Romance: E

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The boiled beef lungs that big brother didn’t want turned out so delicious!

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Chongqing Hot Pot: If It Ain’t Spicy, It Ain’t Fun—You’ll Be Dizzy After Just One Bite!

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Watch the match, then grab some fried chicken!

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Brothers and sisters on Bilibili, I’ve finally made it! Today I cooked a midnight feast for 1,200 pe

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Braised Big Carp: A Dish to Sell in Town

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Does your family serve this dish on New Year’s Eve? These few New Year’s dishes today are a total hi

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Renovating the courtyard—time to whip up a feast for the family and friends who came to help!

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Hua Nong Brothers: Braised Chicken with Freshly Dug Bamboo Shoots — Fresh Ingredients + Top-Notch Co

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Can you still eat tofu that’s been fired with wood ash? Pair it with a pot of spicy, fragrant Xiao’e

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