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

How to Roast a Baby Lamb Tutorial

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

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

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Drop the pork belly into the hot oil—once it’s out of the pan, it’s already a delicious dish!

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

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

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

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Cut the dough with scissors—surprisingly delicious! No need to pull or roll it; you can blanch, boil

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Can Yibin’s fiery dry-mixed noodles really “ignite”? Spicy Sichuan-style oil-based noodles with frag

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

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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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No matter what kind of bamboo shoots you’re buying, just remember these 4 tips—and you’ll never have

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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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Fujian Horse Cake That Tastes Better Than Cake: Here’s the Secret Recipe They Never Share—No Eggs Ne

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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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Eggs and pickled cabbage are a match made in heaven—this cooking method is totally new to me! Perfec

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