Old Dough

A disappearing art

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High-pressure rice

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Lard, oil residue, braised meat, and steamed buns.

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Thanks for the name: Ou Ya Bao, it is here again today. A lump of flour with a very high water conte

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Bobo Chicken

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Flavored Xinjiang Big Plate Chicken, Nang-bread and Belt Noodles!

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Rainy days go better with jungling, don't they?

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Nothing a roast suckling pig can't fix—crispy skin, tender meat, and an unforgettable aftertaste!

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[ONHWA] Raw oyster chewing sound! Oyster season is back!

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Let’s get some lamb intestines—whose absolute favorite will it be?

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Oxtail marrow is so freaking delicious! The pork skin rolls are soft, chewy, and just melt in your m

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Noodles in the North vs. Noodles in the South

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I heard only people from Guangdong dare to eat this?

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Hiroshi Nohara wants to have a bite of "Chinese cold noodles" every time he travels around Japan! It

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What if you couldn’t resist and bought yourself a sausage grill…?

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[Food][DIY]Delicious dessert: strawberry crepe cake

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Fat Brother Returns (Part 4 - Return)

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I made 200 lbs of hotpot base just for this one meal—wonder if I’ll even use it all this year!

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Are You Afraid of the Giant Octopus?

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One person enjoys a 230-yuan meal for four: tender, melt-in-your-mouth lamb stewed in a Shaanbei iro

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