Heavily Stirred Northeastern Soybean Paste

Kids in Northeast China must eat canned yellow peaches when they have headaches or fevers.

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Yoga Girl

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Look at the Northeast-style big wontons my grandma makes—they feel more substantial than the small w

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Shu

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I never expected my maternal grandfather could still make sesame oil; the traditional method really

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The pig head stew made by fooling my grandma with two pig heads is too good, QQ and bouncy

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In Northeast China, there’s a city where you can eat all the seafood and strawberries you want: Dand

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Northeastern soybean paste

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The weather’s still chilly—let’s make old-school Northeastern mala tang! So sticky, so addictive! Pa

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Challenging Northeastern stinky fish—what else do you want me to try?

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My grandma’s spicy oil cold skin rolls are so fragrant—truly the best!

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When Northeasterners Try Scallion for the First Time! Why Is It So Delicious? Crisp, Fresh, and Swee

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My grandpa makes the crispiest youtiao ever—this time, it's truly number one!

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Pickling vegetables

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Sour cabbage with big bones just tastes best when slow-cooked in a big iron pot in the countryside!

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This is really an old-fashioned hot pot. The meat rolls are shaved by myself. It smells so good. Hah

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Handmade starch

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Make tofu on the 25th

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The internal structure of a traditional Northeast Chinese heated bed

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Every year in late autumn, it is time to remove the kang in Northeast China.

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