Today, a Cantonese chef who previously worked at a high-end restaurant came to the shop for a trial

🍗 Cola Chicken Wings, Scalded Rice, Gate Nail Meat Patties, Grilled Sausages, and Pan-Fried Buns!

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Raw mangoes aren’t just for eating—they can be tossed into a cold salad or stir-fried with beef in Y

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First snow calls for a steaming pot of Chongqing Chicken Stew—so麻辣 it’ll blow your socks off! Pair i

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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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Juicy Scallion-Braised Pork Cutlet—Savor the Meaty Broth Over Rice for an Unbe-leaf-able Flavor! Pai

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🧀 Cheese eel rice and cheese sausage meet cola chicken wings and fried chicken skewers!

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Taizhou Dad’s Home-Style Cooking: Braised Pork Ribs That Go Perfectly with Rice! Served with Grilled

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[Guangdong Knowledge] Should young people buy a house as soon as possible? Looking at my salary, I c

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Warm up this fall with a spicy, hearty beef soup—tangy, rich, and utterly satisfying! Pair it with s

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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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Salted Water Beef!

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Miko-kun’s Stunning Birthday Dinner at a Cantonese Restaurant—The More You Enjoy It, the Better It G

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Grinding soybeans with Grandma to make a handmade tofu skin feast—grilled, boiled, fried, and tossed

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Late-night hunger? Whip up some pickled-pepper beef rice noodles—tangy, spicy, and totally satisfyin

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On a scorching hot day, whip up some tangy and spicy Yunnan-style mixed rice noodles—it’s so appetit

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This is the REAL deal when it comes to hotpot rabbit! Tender and smooth on the tongue, perfectly spi

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Died at light speed—order up!

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Seasoning for All Four Seasons (1): Wild Pepperberry — Pick it fresh and use it to braise dried duck

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Taro—how do you like to eat it?

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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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