Trying Shenzhen’s “Diwa-style” hot pot—and they actually made me their son for the night?

One Dish, One Fruit (Episode 18) — The Bittersweet and Spicy Flavors of Plums [Dianxi Little Brother

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The “King of Vegetables”: Artichoke—A Vegetable Everyone Gets Wrong…【Dianxi Little Brother】

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[Sour Bamboo Shoots] The Stinky Soul of Luo Si Rice Noodles Is Made Like This!

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Ham: The Soul of Yunnan Cuisine

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The garden is almost ready—let’s dig up some sweet, crunchy water chestnuts and toss them with rice

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Seasonal Seasonings (8): Chinese Pickled Garlic — The Supporting Player with the Most Bold Flavor [D

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One Seat, One Fruit (16): Wax Apples — “Mineral Water” That Grows on Trees | Brother from Western Yu

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One Seat, One Fruit (25): Star Fruit—A Treasure Fruit Containing a Five-Pointed Star Inside [Dianxi

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Turning chicken eggs and duck eggs into century eggs—each one's color is like opening a blind box, w

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Sour Papaya: The King of Tart Fruits in My Heart

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One Seat, One Fruit (32): Green Apples — That Childhood Flavor: Tart, Sweet, Refreshing, and Juicy!

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One Seat, One Fruit (Part 2) — Lychees: A Refreshing Lychee Feast Made Entirely with Lychees! This F

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Deep-fried pork skin—let’s whip up a few classic street-style dishes!

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Harvest season is so tough—time for a proper feast! [Dianxi Little Brother]

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Blooming Season Treat: Taro Lotus Flower — A Late-Summer Pink Delight That’s Numbingly Crunchy When

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Of course, you’ve gotta pound rice cakes for the New Year—steaming, boiling, frying, or roasting—it’

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Dancing to the music in Shenzhen

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Pick some rouge berries, then turn them into jam or popsicles—both are super tangy, refreshing, and

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Tracing Our Culinary Roots (Part 1) — Chinese Yam and Water Chestnut [Little Brother from Western Yu

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Shenzhen school uniform high school students’ garlic-mashing dance

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