What do you think is better: the knife itself, or the knife skills?

Northeast Sister Yu Makes Northeastern Soybean Paste

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Fat Sheep Fanhaozǐ | Hairy Crab | Dad’s Secret Recipe | Foodie Mukbang: Soft & Sumptuous Delights

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[Detailed Tutorial] Shiny, Chewy Stir-Fried Green Beans with Noodles: A Step-by-Step Guide Even Begi

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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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Young guy dives into the river to scoop up 20 lbs of snails, then whips up a sizzling stir-fry to sa

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Japanese Cuisine - How to Make Salmon (from Kyushu) Sashimi

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[Star Xing’s Food Hunt] Yunnan Charcoal-Grilled Eggplant with Chilies — Star Xing Gets Blown Away by

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Hua Nong Brothers: This “thing” won’t stop bugging me while I’m trying to sleep—can’t keep going lik

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Hua Nong Brothers: We grabbed some field snails and wild pepper, stir-fried them together—it tastes

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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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Hua Nong Brothers: Slaughter the snakehead fish and loach to make pickled cabbage fish—it’s so delic

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Tender beef tendon that snaps at the slightest chop, perfect with white rice—soft and delicious wide

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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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It’s that time of year again for lamb spine hotpot and shabu-shabu—grab a whole lamb and dig in!

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So this is how restaurants slice chicken gizzards—no wonder they’re so crispy and flavorful! The tec

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Creative cutting of lotus root

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I heard only people from Guangdong dare to eat this?

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Taller than a person—after digging more than 2 meters deep, we finally unearthed it. Even if it was

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Crossing mountains, rivers, and seas—honoring both food and love: Today, we’re braising a whole pig

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Thai Cuisine: Unique Shrimp Dish — Volcano Flame Shrimp with a Rich, Smoky Flavor and a Truly Ritual

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