The now-unavailable Koufu Chicken! Let Brother Le help you rediscover the classic Cantonese flavors

The correct way to make seaweed egg drop soup

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Can you really eat soda like this?

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“How romantic is Quebec City in winter?”

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A foodie’s enlightenment: everything in sight is edible—grilled fish? Grilled crocodile!!!

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It’s a Nightmare Yet a Must Cook Dish for Every Chef

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Uncle Long and Little Yu

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The chef who applied for a job found something was wrong with the oil and taught his boss how to beh

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This cake has a distinctly romantic flair.

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Chef: Are you the divine chef, Little Fukui?

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I suggest underachievers go to vocational school and come out two years later to wreak havoc on soci

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Who will win, foreign Michelin chefs versus Chinese chefs?

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680 yuan for a bowl of congee? I’m calling the police!

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The chef accidentally discovered the best pork and used it to make soup, winning the first place in

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Fried Eggs with Tomato

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A dish that awakens every Cantonese person's memories: the melancholic char siu rice

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Can't even stir-fry a simple green vegetable properly, yet you call yourself a chef? Do you think al

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Soy-ginger stir-fried chicken—so fragrant and delicious you’ll lick your fingers!

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A Hong Kong-style braised beef brisket pot, as famous as dry-fried beef rice noodles—here’s the full

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I'd say most Cantonese people haven't tried it—does anyone disagree? Traditional dry-fried beef nood

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One of the best traditional white-cut chicken, with raw bones and cooked meat, and even ginger dippi

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