Why does someone always buy the last piece at our place? That’s because the last piece might hold a

Today, a new Cantonese cuisine master from Shunde, Guangdong, who was born in the 2000s, came and pe

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Ah Xing treated me and the kid to Chaoshan-style raw marinated seafood today—do you think it’s a bit

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Lam Chi Chung | This episode: preparing competition-level Cantonese cuisine for a friend.

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Eating pig blood in rural areas of northern and southern China

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Rabbits are so cute—why are they baring their teeth?

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Miko-kun’s Stunning Birthday Dinner at a Cantonese Restaurant—The More You Enjoy It, the Better It G

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Japan’s largest monster oyster transforms into Cantonese-style golden oysters—plump, juicy, and burs

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You ask me how hard it is to roast a chicken? It’s just that I’ve been roasting it from summer all t

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It totally hooked me for two minutes—the insulin master’s juicy, bursting-bun series.

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Oppa thought Chinese food couldn’t be spicier than Korean, but he was left speechless by the heat of

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Top-Tier Chaozhou Raw-Marinated Feast! 10 Dishes for Under ¥500—Delicious, Affordable, and Absolutel

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Oppa said, “How can there be such spicy hot pot in the world? I’ve never eaten anything like it befo

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Guangdong taxi drivers’ secret hangout: claypot rice cooked in an electric rice cooker, 15 RMB per p

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Are Guangdong’s duck necks really the most flavorful?

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[Tata] Maid café vlog! This maid café in the city center is so cozy, so much fun, and just amazing—d

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I don't know what the conditions are at my brother's house. He spent an hour's wages on a meal. Barb

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Even the “solo king” is doing better now—meals are getting pricier by the day. A single fast-food me

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Early in the morning, a handsome guy came up to me, saying he wanted to “take me on” and teach me a

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Fast food in Guangdong is getting pricier and pricier—just a simple roast meat rice dish can now cos

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This approach saves resources and helps others—two birds with one stone. Thanks to our Shenzhen fans

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