This may be my poverty speaking but have you tried “off cut” recipes? I had a bunch of chicken feet growing up in Hubei and I insist it’s the most underrated part of the chicken. If you cook it right. I can’t imagine it’s in high demand in the west and therefore expensive. My grandmother’s stir fried giblets are also to die for.

As a Chinese from China, that channel has been very accurate but I’ve noticed with a slight southern bias. E.g. with se stir frys he cooks each ingredient to about 90% of the way done, takes it out, repeat until the end and then combines them for like 45 seconds to finish

Which does end up with a less greasy end product but I generally see 小炒 where I’m from which is throwing ingredients into the same wok at different times, from things that require the longest time to cook to those that require the least.

Ironically I once made an Italian (like authentic northern Italian recipe, may have been CIA, not gabagool Yankee Italian) mushroom soup for my family in Wuhan and they thought it was too oily.

Wuhanese people have deep fried dough (油条） for breakfast

I got called a white tankie once for offering critical support of China but also it’s the same position my grandparents had on modern China and one of them literally participated in the Long March.

I’m also 100% Chinese.

Winter kills more fascists.

Isn’t it due to difficulty of using the old script for Mongolian? Not even Mongolia uses it, right?

My grandfather was took over a small city as the highest ranking Communist party member (that is to say mid level) in the city after the nats abandoned everything and retreated to Taiwan.

He said housing etc were provided and there was a dole of food

Cracked Alumni are mostly thoroughly enjoyable.

TRAINS TRAINS TRAINS TRAINS TRAINS TRAINS TRAINS TRAINS TRAINS TRAINS

Idk but I hear a spectre is haunting Europe.