Old Wang: I want to eat 10 liang!

Milk or water

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I'm in Wuhan, and since I didn't make a reservation in advance, I "snagged" half a sheep from someon

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Water or oil

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Deep-fried pork skin—let’s whip up a few classic street-style dishes!

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One Dish, One Fruit (Episode 18) — The Bittersweet and Spicy Flavors of Plums [Dianxi Little Brother

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[Sour Bamboo Shoots] The Stinky Soul of Luo Si Rice Noodles Is Made Like This!

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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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Tracing Our Culinary Roots (Part 1) — Chinese Yam and Water Chestnut [Little Brother from Western Yu

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A Unique Incense and Sweetness from Dali: Milk Fan Shaqima

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Flower Season Delights (9) — Preserving Spring by Pickling an Entire Mountain of Golden Blossoms int

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Yunnan Cuisine Cooked in Banana Leaves: Wrapped and Grilled

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

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

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Ham: The Soul of Yunnan Cuisine

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

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Of course, you’ve gotta pound rice cakes for the New Year—steaming, boiling, frying, or roasting—it’

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Dai-Style Beef Meatballs: A Delicacy Hammered to Perfection

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[Brother Dianxi] Makes a “Fried Chicken Mille-Crêpe Cake” with Pumpkin—The Dog Devours It in Just Tw

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One Dish, One Fruit (13): Lemon—The Pioneer of Using Fruit in Cooking, a Zesty Burst That Sparks You

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