If I had known that I could make ice cream with just a mineral water bottle, I would have become a r

🥘 Braised Pork Belly Rice Meets Runny-Yolk Eggs, Lion’s Head Meatballs, and Cola-Braised Whole Chick

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【Boki Chinese Subtitles】Today: Spicy Seafood Ramen, Sweet and Sour Pork, Sichuan-Style Sweet and Sou

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This new method is really great. It turns out that you can make fried eggs with just a small spoonfu

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Authentic crispy sugar cake: I’ll share the perfect ratio and techniques to make every piece hollow,

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10 pounds of meat for 680, hot pot for 437, drinks for 150. The attitude of the table next to me has

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Homemade, all-handmade sweet potato noodles and wide rice noodles—chewy, smooth, and bouncy. Simple

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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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Have you ever tried “Yanghe”? This “dark cuisine” is just as notorious as sesbania flowers!

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Turning chicken eggs and duck eggs into century eggs—each one's color is like opening a blind box, w

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Today I made a pot of colorful steamed buns—just as beautiful as flowers! My 91-year-old grandma was

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She was so good at it. She took advantage of his excitement, shyness, blushing, shyness, nervousness

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New Year’s is just around the corner! Here’s a simple recipe for Fujian-style chicken feet that’s su

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Only today did I realize how easy it is to make tofu pudding! Once you learn this new method, you’ll

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If you sweat a lot in hot weather, try these juicy dumplings with a crisp, refreshing filling that c

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Taro roots are tossed into scorching hot oil, and once they’re out of the pan, you’ve got a nearly l

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Today I made a pot of tiger-skin tangyuan—so vibrant and delicious!

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A whole crispy duck smothered in 2 jin of taro paste—this dish could bankrupt the vendor!

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One bite of oil, two bites of greasiness—by the third bite, you’re spitting everywhere!

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To make pork liver delicious, these 3 steps are crucial. Master this recipe, and it’ll taste even be

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Throw corn into a high-speed blender, blend it up, and when it’s done, it turns into mochi—soft, che

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