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If you’re blasting the AC every day, whip up some brown sugar, ginger, and jujube rice tea—it’s perf

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Fat Sheep Fanhaozǐ | Hairy Crab | Dad’s Secret Recipe | Foodie Mukbang: Soft & Sumptuous Delights

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You’ve all eaten honey dates—but do you know how they’re actually made?

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Sui Bian Yi’s Deep Dive | Spicy Beef Noodle Showdown, Episode 4

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[New Way to Make Stretchy You Tiao] Latest Recipe for This Street-Food Sensation—Crispy, Flaky, and

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Handmade, Milky-Smelling Melon Seeds Are Seriously Fragrant!

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Apocalyptic Wasteland Cuisine: Kazakhstan’s Individual Soldier Ration.

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Add a splash of white vinegar to soy milk—poof, it turns into tofu when it’s done!

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68.8 Buys 3 Cheap Bibimbap Varieties!

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[Osmanthus Rice Cake] Fermented with pure rice wine — a Southern specialty dessert with rich rice ar

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Are you still satisfied with today’s internet mouthpiece?

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Immersive Voice-Controlled Food Eating Experience

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What are the benefits of pouring boiling water over eggs? 92-year-old grandma drinks it five times a

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Super delicious shredded king oyster mushrooms: a simple no-boil, no-fry recipe that’s perfectly dry

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Cheesy Mini Hot Pot in an Air-Conditioned Room—A Soft, Indulgent Foodie Mukbang!

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Slimy Pink Mice Meets Spicy Sauce Stir-Fried Beef Slices

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[Live Cooking] EP0027 Rwanda Wild Spicy · JJJJJJ-Level · Gigantic Giant Shrimp

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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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“Never underestimate the power of street food stalls.”

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Only found out today: Even enamel pots need to be “seasoned” before use! So many people don’t know t

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