Northeast Sister Yu Makes Northeastern Soybean Paste

The fourth episode of Country Transformation is here!

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Make Sichuan-style fermented fish—spicy, flavorful, and the perfect accompaniment to rice.

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One melon, three ways to enjoy it—crafted using time-honored methods that preserve the winter melon’

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Xiangfu TV: Three big packs of grilled sausages sizzling in one pot—everyone’s piling in, and the wh

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Shanghai hotel takeout is here! Sweet-and-sour pork knuckle, juicy pan-fried crab-roe noodles.

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It turns out Sister Yu has a black brother, and he even plans to stay for a few days—how is Lao Kui

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Summer Delight! Iced Bean Curd

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Kids from Northeast China have loved this since they were little.

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Dun Fish Head

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Late at night, with a bit to eat and drink—who could resist?

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I never thought snails were edible—have you ever tried them?

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Old Yang’s Four Classic Masterpieces That Made Him Famous: Renzhonghuang, Aged Pork, Toad Burger, an

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I only eat one teeny-tiny bowl of turkey noodles!

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A tiny gourd builds a warm home

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The Golden Ringed Tiger Wasp, one of the five most poisonous bees in the world, was tracked by a dro

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Today I’m having rice tossed with lard.

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Dishes made with soy sauce brewed from soybeans at home just taste so fragrant.

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A Real Day in the Life of a Mountain Runner on Changbai Mountain. (The video’s too long, so it’s spl

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Pig-trough crayfish, the best ever. 30 jin of crayfish—just a simple, hearty meal.

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Don’t let those beef bones with little meat fool you—man, they’re so delicious!

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