Secret-recipe Sichuan-style lamb hand-pulled rice from a mountain hermit—each bite of lamb paired wi

Braving 30°C to打卡Chongqing Old Hot Pot! The freshly butchered tripe and homemade sweet potato noodle

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How to eat sea anemone?

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Today I’m having tossed noodles with toppings—spicy and irresistible; need I even say how awesome th

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[Steamed Chicken in Saltwater] A steamy chicken dish we make twice a week at home—simple, tender, an

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Quick stir-fry of yellow beef—so spicy! Perfect for a rice bowl—it’s pure bliss! Pairs perfectly wit

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A collection of pre-made dish rice videos—five dishes in one meal with zero effort. Not exactly budg

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This is the real deal: authentic Sichuan cured pork. One piece of cured pork is practically half a p

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[Luxury Five-Kernel Mooncakes in a Frying Pan] No Oven, No Syrup—Easy, Delicious, and Not Greasy!

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[Homemade Fresh & Fragrant Chili Sauce] Master this lazy chili sauce—my family hasn’t bought Lao Gan

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Sizzling Charcoal-Grilled Fish on a Chongqing Street — Then a Storm Hits Mid-Meal!

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This is the ultimate way to enjoy shrimp: throw some coarse salt into a bamboo tube and steam it—so

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You’ve all had pork liver—how about “pot-ash pork liver”? Crispy on the outside, tender on the insid

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[Soft & Sticky Sweet Potato Chips] Air-Fried vs. 3-Time Steamed & Sun-Dried: Which Kind Do You Prefe

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Hua Nong Brothers: Time to catch the fish we’ve been raising for a year—let’s see how they taste! Th

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Yunnan’s “BBQ Boss” Sells Beef Brisket Noodles—Customers Complain There’s Too Much Meat: A Bowl Has

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[Sister Xiao Gao] Zijujuan

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In this freezing cold, let’s make a spicy Ningxia “la hu hu” hot pot! The aromas of the dipping vegg

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Recreating the Iron-Grilled Squid from Snack Streets: Two Homemade Sauces for a Low-Calorie Feast!

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Hua Nong Brothers: Pick some Chinese mulberries, make Chinese mulberry mooncakes, and check on the l

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Just sharing—this hot pot is my life! I seriously love it so much!

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