Global Cuisine: Turkey’s Street-Side Specialty Grilled Potatoes

[Time-Tested Korean Eel Rice Spot: Still Serving Eel in Three Ways—and Now with Kimchi, Too!]

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Spent 200 RMB to Make 120 Cheese Sweet Potato Bites!

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Thai Cuisine: The Ultimate Way to Enjoy Halal Thai Seafood—Fresh, Marinated, and Cold-Seasoned Delig

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“Eat rice often, see noodles often.”

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Thai Cuisine: Once You Try This Thai Raw-Marinated Crab with Paste, You’ll Be Hooked—Just Like Duria

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DIY zongzi mold: 30 seconds per zongzi, perfectly shaped and leak-proof every time—easy for beginner

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No wonder restaurant pan-fried buns taste so amazing—this is the secret: golden brown on the outside

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Smooth as Silk

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Only found out today: You can make tofu from peanuts—no gypsum or brine needed! 1 jin of peanuts yie

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Stuff the meat filling straight into a whole cabbage—once it’s out of the pot, it’s a signature dish

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Is Qianlong Cabbage Really a Cold Dish? See How a Five-Star Chef Earning ¥20,000/Month Makes It!

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Masked guy makes various homemade delicacies outdoors with his dog.

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Challenge yourself to "open up" the Spanish tapas street with your mouth!

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Crack an egg into the flour, and once it’s cooked, you’ve got a delicious dish that’ll have everyone

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This tofu recipe is all the rage—restaurants charge 38 yuan a serving, but it costs less than 5 yuan

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How did I only just discover this way to eat it? These chewy, stretchy blue mochi are insanely delic

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Cut the dough with scissors—surprisingly delicious! No need to pull or roll it; you can blanch, boil

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Vol.02: Uncommented Food-Making Series + Work Background Music for a Soothing Bedtime Experience

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The original-flavored Jiuzhuan Big Intestine leaves an endlessly lingering aftertaste~

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Throw the noodles into scalding hot oil—once they’re out of the pan, you’ve got a classic dish! I’m

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