It turns out that if you want to make a good Roujiamo, there are many skills and techniques. Learn t

Why does the liangpi you steam always turn out mushy and shapeless, let alone chewy and translucent?

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A Warm-Hearted Autumn/Winter Snack Feast Wrapped in Pork Intestines and Sauerkraut? | Must-Eat Check

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I never steam steamed buns with my flour—here’s a super-easy recipe that’s simpler than making baozi

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If you spot these tiny bean sprouts during the New Year, don’t hold back—turn them into a fragrant,

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Homemade Pineapple Chips: Tangy, Sweet, and Chewy—All You Need Is Pineapple! Super Easy to Make in J

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Blanch green beans in boiling water, and they’ll sprout in just one day!

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Don’t use your iron skillet straight out of the box—here’s the right way to season it! Just a few si

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This cake makes a good-looking bird food

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Here’s the secret to tender, juicy beef that’s never dry—tender meat, fragrant rice: a lazy recipe f

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You can tell if a watermelon is ripe just by looking here—no need to tap or knock. This old farmer’s

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Seriously, this is really not spicy

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Only today did I realize you can perfectly wrap dumplings with just one chopstick—no torn wrappers,

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When buying star anise, tell the “straight angle” from the “hooked angle” to avoid toxic star anise—

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Don’t just toss the eggplant straight into the pan—add this extra step to keep it oil-free, prevent

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Breakfast in Xining for 48.5 RMB: 7 steamed buns, a bowl of yak beef noodle soup, and hand-pulled no

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How to Make Delicious Celery Dumpling Filling? Here’s a Trick: No Blanching, No Squeezing—Flavorful,

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Make sausages with corn husks—easy, fast, and super practical!

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This is the BEST way to cook glutinous rice—soft, chewy, and irresistibly bouncy. You could eat it 5

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Don’t just toss the pork fat straight into the pan when rendering lard—here’s a trick to make it sup

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Why Is Fujian-Style Beef Soup So Delicious? Here’s an Insider’s Secret Recipe—Master It and You Can

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