What should you do when opening jackfruit makes your hands and knife sticky? Here's a great method t

That little sister really doesn’t know good stuff—she just threw away such a great ham! But when you

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[Food]Fried banana, simple but tasty

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The big chunks of rock sugar are too hard to break apart—learn this clever little trick to easily cr

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Immersive hot spring experience

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[ONHWA] The sound of chewing raw beef liver! Take a big bite!

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Among all the fruits, I admire this one the most! It is really a treasure all over.

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It turns out that this is how bamboo shoots are peeled outside. No wonder it is peeled quickly and w

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[ONHWA] Raw liver and beef bone marrow chewing sound!

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There’s no such thing as a useless weed in the countryside—everything can be put to good use. Have y

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[ONHWA] The chewing sound of steamed oysters and red scallops! Seasonal seafood is always so delicio

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

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Authentic crispy sugar cake: I’ll share the perfect ratio and techniques to make every piece hollow,

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Turns out you can enjoy watermelon in this way—it’s much tastier than eating it plain.

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This zucchini dish has gone viral! It’s sold for 38 yuan a portion at restaurants, but it costs less

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Homemade maltose: sweet, pure, and not sticky to your teeth. All handmade with no additives—learn ho

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

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Winter melon that costs only 2 mao per jin can be transformed into sweet-and-sour strips in just a f

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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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Don’t just stir-fry eggs anymore! Here’s a way to make them you’ve never tried before: just pour the

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