Shandong’s “early-morning liquor stall” at the traditional market—run by an 18-year-old girl, with m

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huwaibinmeishi

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Disyorkan untuk anda

Semua
Anime

6:47

Shandong’s “early-morning liquor stall” features decor in a style from 200 years ago, and a 71-year-

huwaibinmeishi

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8:27

[ONHWA] Raw beef + spicy raw crab chewing sound! This combination is really delicious!

onhwa_official

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6:22

[ONHWA] The sound of chewing fresh bamboo shoots!

onhwa_official

376 Views

4:53

Peppa Pig

wuyanmeiwym

130 Views

8:32

[ONHWA] The chewing sound of raw seafood! Sea cucumber, octopus, sea pineapple

onhwa_official

187 Views

8:19

[ONHWA] Kimchi + boiled beef tendon chewing sound!

onhwa_official

753 Views

2:21

“Meeting in the belly”

gu____ishika

61 Views

5:31

Are even French fries becoming involuted these days???

shangbanzudebiandang

14 Views

5:59

I drowned eating this...

shangbanzudebiandang

20 Views

3:30

The boneless chicken legs are so fragrant and delicious!

zaixiaoyimo_02

752 Views

6:44

Fish Fries

shaxinchengfenjiang

78 Views

3:16

Hebei's signature bold-flavored breakfast: "Cangzhou Sheep Intestines"! Eating a serving in the morn

huwaibinmeishi

1 View

5:36

Qingdao roadside "construction-site stir-fry stall": the big brother has been a chef for 18 years—da

huwaibinmeishi

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0:46

Slightly tipsy osmanthus rice wine by the roadside! 4 slices for just 10 yuan—so fragrant with osman

xiangcaididiya

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4:41

Whoever invented this way of eating must be a genius, right?!

Xiaomanjiadewanfan

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6:00

Shandong's bustling market "early-morning liquor stall": Sister Yang serves up hot-spiced lamb face

huwaibinmeishi

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0:38

Heze Juye roadside stall pickled fish, 12 yuan per catty, this method is not seen by outsiders

zhese_02_02

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2:35

Shandong Qufu Confucius' hometown "Saw Mo Smoked Tofu", 1 yuan and 3 yuan, the uncle's ancestral smo

huwaibinmeishi

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2:23

Shandong Qufu Nishan, Confucius' hometown: "Strong-flavored delicacies," sawdust-smoked tofu for jus

huwaibinmeishi

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0:52

Shandong Big Steamed Bun—What's going on? Why does the dough feel a bit too hot to handle today?

ganganshaoliuli

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