So this is how restaurants slice lotus root into thin strands—no wonder they're so delicate and deli

What can you eat for breakfast in Korea? After living here for a year and a half, I finally had brea

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Pour watermelon into scorching hot oil—once it’s out of the pan, you’ve got a nearly lost delicacy!

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I’m “handing” you the New Year’s Eve dinner right through the screen!

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Make a Gorgeous Yogurt Fruit Pudding Cake with Just Yogurt and Fruit!

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Wrap wontons with a single stick—two seconds per piece, fast and neat!

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A must-prepare dish for New Year guests at my home: cold dressed bitter chrysanthemum — crisp, refre

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You can tell if a watermelon is sweet just by taking a look here—1. Look, 2. Feel, 3. Tap, and you'l

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A Nerd’s Prayer

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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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When buying crayfish, should you choose the green-shell or red-shell variety? Turns out the differen

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This way of cooking bok choy is so delicious—you could eat it 7 times a week and never get tired of

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How to steam vegetable steamed buns without discoloration? Sharing my experience after failing eight

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To make perfect green rice balls, remember these 2 key tips: they won’t collapse or discolor, and th

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Only today did I realize watermelons can be cut this way—no messy hands, no juice running everywhere

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Don’t toss those leftover apricots—learn how to turn them into apricot slices that sell for 29 yuan

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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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This new method is really great. It turns out that you can make fried eggs with just a small spoonfu

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Remember not to wash mulberries directly with water, as this is equivalent to eating insect eggs. He

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Ever since I learned this method, we’ve stopped making steamed buns at home—this dish is much simple

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A must-eat Mid-Autumn treat: golden crust wrapped around tender tofu and three eggs—fold it up, roll

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