I just found out today that there is a little switch on the chicken feet. Just break it and you can

Stuffing pork into chili peppers creates a classic dish once it's served—this method is truly delici

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The handsome guy ordered a plate of "Little Pig Under the Blanket" moldy tofu, and after mixing it u

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There are 3 parts of crayfish you must never eat—they're dirty, smelly, and harbor lots of parasites

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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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Only today did I realize that no matter what kind of fish you're cooking, as long as you remove thes

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Who invented this? It tastes really good.

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Cucumbers can be eaten this way too—each piece is crystal-clear, tangy, sweet, and incredibly appeti

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Tornado omelette delicious and easy to make

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Peeling mangoes is actually so easy—no messy hands, no juice running down! This new method is truly

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Making Souffle Omelette

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How do you make chewy and bouncy meatballs? Master this perfect ratio recipe, and every meatball wil

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The most detailed recipe for fish balls—complete with precise ingredient ratios—results in fish ball

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Want to know if a watermelon is sweet? Just take one look here—no need to guess!

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Home-brewed wine: simple recipe, golden ratio, rich wine aroma with no additives—super detailed tuto

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There's a little switch on the corn cob—just give the scissors a gentle twist, and the kernels come

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These parts of crabs shouldn't be eaten—let me show you step by step how to eat them properly, witho

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Turn leftover preserved eggs into colorful two-tone preserved egg sausage—beautiful and delicious!

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Should you use hot or cold water for steamed egg custard? How long should you steam it? Turns out th

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Only today did I find out that you shouldn't eat these 3 parts of crayfish—they're dirty and smelly.

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You can make honey-glazed char siu pork right in a rice cooker—this method is awesome!

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