Head Chef Shows You the Full Process of Making “Sugar Color” — Plus Tips for Tanghulu, Frosting, and

Now this is how a buffet should be! Just 69 per person!

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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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[Yam Video] A Ton of Crawfish Suddenly Falls From the Sky—Guy Grills ‘Em on Charcoal, Eats Every Las

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Head Chef Reveals the “Wuxia-Style” Way to Make Sticky-Sugar Potatoes: Sweet, Fragrant, and Irresist

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The weather’s still chilly—time for a steaming bowl of casserole-style potato noodles! Spicy, numbin

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On a scorching hot day, let’s whip up some tangy, spicy seafood in sauce! Pair it with chilled fern

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

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It’s getting cold—time for some seriously spicy blood-and-offal hot pot! So addictive with rice—and

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Sizzling, Crispy Stone-Grilled Beef Intestine Platter—Crispy on the Outside, Tender Inside, So Damn

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With one cut, that’s the amount of food that Master Kong produces in a year!

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The Ultimate Fried Skewers—Perfect for a Late-Night Snack!

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Brewing wine on a cold night, steaming whitebait—this is an evening filled with fragrance.

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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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Simple five-flower pork kimchi bibimbap that’ll make you cry from how delicious it is! Pairs perfect

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Chengdu street vendor “built 8 prime storefronts in 10 years” — nailed it with just one dish: fatty

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Young guy dives into the river to scoop up 20 lbs of snails, then whips up a sizzling stir-fry to sa

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Eat 20 durians in one sitting! Malaysian durian buffet!

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I’ve eaten century eggs before, but this is my first time seeing roasted century eggs—no idea what t

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Spicy and flavorful bullfrog hot pot—fresh bullfrogs come back to life, hopping right on the table!

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