Sealed with fresh cow dung: the ancient Dai brewing method! The name may sound crude, but the taste

"Food". Eating show of various raw seafood.

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Secretly frying some chicken legs, not far from graduation

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[Korean Marinated Crab] Marinated crab loves rice, abalone and salmon and can’t stop eating!

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Want to have this meal? Become a "surgeon" first.

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Pork Stomach Chicken Rice Noodles—A Warm Winter Stew After Hard Work [Dianxi Little Brother]

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

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Pu’er tea is so delicious! (All the tips—just follow along and enjoy!)

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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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A Unique Way to Enjoy Pork Intestines: Tofu Blood Sausage

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One Seat, One Fruit (32): Green Apples — That Childhood Flavor: Tart, Sweet, Refreshing, and Juicy!

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Hot Fried Chicken! I'm Really Hungry!

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

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

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One Seat, One Fruit (40): Jabuticaba – A Forest Black Pearl That Burst with Juicy Flavor in Every Bi

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Harvest Delights in Rural Yunnan: A Culinary Feast of Autumn Bounty! 🍂🌾【Dianxixiaoge】

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

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#LotusStarchLoveMayBeFar, but Our Bond Remains~~ #WatchUntilTheEnd

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The Perfect Combination of Rice Cake and Wide Noodles with Cheese

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Ham: The Soul of Yunnan Cuisine

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