Why is it so hard to find authentic Cantonese white-cut chicken elsewhere?

Why do foreigners say Korean instant noodles taste better than Chinese instant noodles?

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Juicy, Crispy Cantonese Roast Goose That’ll Melt in Your Mouth in One Bite!

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Steam the chicken legs in a pot, and once they're done, you'll have the classic mouthwatering dish:

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[Guangzhou cpmini] The fairy coser I met at the CP exhibition in Guangzhou for the first time

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Haha, here we go~

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Is it true that South Koreans eat more meat per person than we do?

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Why don’t Western countries stir-fry food the way China does?

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Why Can’t You Eat Crabs Once They’re Dead?

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Will burying baijiu in the soil make it smell better?

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Why Doesn’t the Bamboo in Bamboo Rice Burn?

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Is there really century-old brine? Won’t it go bad?

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Why Are Chicken Frames So Popular in Northeast China?

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Why Does Coke Taste Worse These Days?

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If meat suddenly became really unappetizing, would people still eat it to get their nutrients?

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What's the difference between regular tofu and soft/silken tofu?

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Why can soybeans be used to extract oil, but when ground into soy milk there is no oil at all?

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Why Can’t Lamb Soup with Bread Go Beyond Xi’an?

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Why do Southerners eat lamb with the skin on, while Northerners don’t?

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Do ordinary people today really eat better than King Zhou of the Zhou dynasty?

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Why is there so much oil floating in Sichuan cuisine, yet Sichuan people aren't fat?

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