Braised duck necks are not selling well anymore. Is it because we young people don’t like them anymo

You'd definitely say that making it yourself is expensive and troublesome.

Xiaoyaolingweijie

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Only found out today that you shouldn't eat these parts of crabs—dirty, bitter, and full of bacteria

Xiaoyaolingweijie

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Sprouting peanuts saves you money—peanut sprouts that cost 25 yuan per jin can be easily grown at ho

Xiaoyaolingweijie

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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.

Xiaoyaolingweijie

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Throw the pork ribs into the high-speed blender—once it's done, the dish is richly fragrant and incr

Xiaoyaolingweijie

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A 90-year-old grandma's pickle cucumber recipe, treasured for 30 years—crisp, refreshing, appetite-s

Xiaoyaolingweijie

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How can you prevent dragon fruit from discoloring? Don't fall for the scams anymore—this is the real

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

Xiaoyaolingweijie

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You don't even need to buy bamboo leaves if you wrap zongzi this way!

Xiaoyaolingweijie

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Yam and mandarin oranges are such a perfect match! The hotel sells it for 39 yuan per serving, but i

Xiaoyaolingweijie

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It's amazing—just blanch green beans with boiling water, and they'll sprout in a day, growing straig

Xiaoyaolingweijie

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Silken Tofu with Beef Slices

sanshengcaiう

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Who on earth came up with this? The taste is seriously amazing!! 1

naiyoucaomeijiangzhu

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An air fryer can bake just about anything—today I’m sharing 6 delicious air-fried recipes that are s

Xiaoyaolingweijie

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Three simple mouse-catching tips that really work!

bushudage

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"So what if it's wasted??"

bobbie_valentine_05

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I really regret not discovering this sooner—turns out there are so many clever little tricks for usi

Xiaoyaolingweijie

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How do you remove the inner membrane from Dandong large chestnuts? I've got a secret trick!

Xiaoyaolingweijie

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The [Zhou Hei Ya secret recipe] is worth a million, fragrant, spicy and dark, and comes with lotus r

shangbanzudebiandang

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This technique is truly amazing—65-year-old chef's signature skill: perfectly cooked poached eggs wi

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