How to make scratched liangfen: With the recent hot weather, let's whip up a special snack—scratched

Xiao Bei came over to my place and specifically asked for youpo noodles—she’s eating them so delicio

0 View

#SpicyStrips Have you ever experienced something so forgetful—was it just imagination, or could it a

35 Views

Pink and Tender Snowflake Beef

11 Views

What are the benefits of boiling eggs with shepherd’s purse? Folk wisdom calls it a “miracle cure.”

48 Views

Turn sweet potatoes into chewy, bouncy balls—this whole pot won’t even be enough!

59 Views

Shrimp Slurry Vermicelli Hot Pot

45 Views

Deep-Fried Peanuts: Don’t Just Throw ‘Em Straight in the Pan—Add 2 Extra Steps for Crispy, Fragrant

70 Views

If you’ve never tried this dish, you’re missing out! Xiamen’s famous Ginger-Infused Duck: a bowl of

39 Views

No wonder restaurant grilled fish tastes so amazing—this is the secret! Spicy, numbing, fresh, and f

14 Views

Only found out today: You can make tofu from peanuts—no gypsum or brine needed! 1 jin of peanuts yie

23 Views

Turns out frying peanuts is this easy—no pan-frying, no deep-frying, and every peanut comes out crys

22 Views

Why is Fujian-style pork jerky so delicious? Here’s the secret recipe they never share—master it and

31 Views

“Eat rice often, see noodles often.”

19 Views

[Star Xing’s Food Hunt] Yunnan Charcoal-Grilled Eggplant with Chilies — Star Xing Gets Blown Away by

44 Views

Stop boiling pork liver in soup! Learn this method instead—spicy, flavorful, and just as delicious a

24 Views

How to Make Aiyu Jelly?

205 Views

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

23 Views

Stop using a spoon for egg dumplings—just use a frying pan! This step-by-step guide shows you how to

49 Views

This is how you season the filling for cabbage buns to make them irresistibly fragrant—each bite is

131 Views

A top chef earning 400K a year tosses eggs into scorching hot oil—and it instantly becomes their sig

56 Views