Is mutton cooked in ice really tastier than conventionally hot-pot cooked mutton?

Turns out the netizens weren’t lying—this is seriously delicious!

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One Dish, One Fruit (8) — Summer Special: Sweet and Sour Bayberries [Dianxi Little Brother]

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The garden is almost ready—let’s dig up some sweet, crunchy water chestnuts and toss them with rice

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Taste a Bite of a Fossil Specimen

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Turning chicken eggs and duck eggs into century eggs—each one's color is like opening a blind box, w

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[Hidden Whole Chicken] First, it takes 21 days just to make the cooking vessel—from digging the clay

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After enjoying this year’s zongzi, may all the good things keep coming your way! [Dianxi Little Brot

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Seasonal Seasonings (8): Chinese Pickled Garlic — The Supporting Player with the Most Bold Flavor [D

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Golden Tremella — The “Queen of Fungi” Golden Tremella [Dianxi Little Brother]

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If “Fatty Grilled Beef Intestines” Had Ranking Tiers, You’d See the Fattiest Beef Intestines Ever at

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I eat one frog with every bite! So delicious!

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Yunnan Cuisine Cooked in Banana Leaves: Wrapped and Grilled

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Sour Papaya: The King of Tart Fruits in My Heart

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Is it true that making a bowl of the legendary freshwater shark fin requires hundreds of fish heads?

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One Seat, One Fruit (6) — The Tamarind with the Least Water: Sourer Than a Lemon! Grandma Peels and

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Soft, chewy, sweet, and fragrant flower tangyuan or savory, spicy, and mouthwatering meat tangyuan—w

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Homemade Roasted Coffee Beans — My Family Says It Tastes Like Chinese Medicine? | Brother from Weste

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Ultra-Detailed Rice Cooker Cake Tutorial—No More Failures!

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Little Flower Glutinous Corn—The Year-Round Happiness of Yunnan People | Brother from Western Yunnan

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The “King of Vegetables”: Artichoke—A Vegetable Everyone Gets Wrong…【Dianxi Little Brother】

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