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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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Who on earth came up with this? The taste is seriously amazing!! 1
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Oh my god! Who hasn't tried this? Super simple and super delicious fried instant noodles ~ Even the
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A 92-year-old grandma's traditional recipe—this old-school eggplant dish is truly amazing, passed do
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How to preserve fresh shrimp? An old fisherman taught me a trick—keep them fresh for three months!
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You don't even need to buy bamboo leaves if you wrap zongzi this way!
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The weather is getting hotter, so let's make some mung bean jelly to enjoy.
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When boiling frozen tangyuan, should you use cold water or boiling water?
Find this little switch on the chestnut, press it gently, and the shell comes off easily—quick and i
Why Fujian-style wontons taste so delicious? Here's my secret recipe, passed down only to a select f
No need to buy the air-dried chicken priced at 55 yuan per jin—here’s the secret recipe for a mildly
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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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The must-make finale dish for the Year of the Rabbit: Jade Rabbit Welcomes Spring, symbolizing grand
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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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My neighbor earns 1 million yuan a year with this—spiced pork commercial recipe, shared for free; on
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This is the best way to cook chicken legs—roll them up for a crispy exterior and tender, juicy inter
The handsome guy ordered a plate of "Little Pig Under the Blanket" moldy tofu, and after mixing it u
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Sprouting peanuts saves you money—peanut sprouts that cost 30 yuan per jin can be easily grown at ho
Recently, this way of making milk has become popular.
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Want to know if the peaches are sweet? Just take a look here—pick one, and you'll get it right every
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