Today, a Cantonese chef who just left a high-end restaurant came to the shop. Let's see how he uses

Braised Pork with Octopus—So Damn Rice-Clashing! Pairs Perfectly with Stir-Fried Water Spinach—Pure

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Salted Water Beef!

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Making of a jiucy Chasyu in 27 days

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The Golden Legend. Monthly Sales of 20000 of Maw Chicken

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Young guy dives into the river to scoop up 20 lbs of snails, then whips up a sizzling stir-fry to sa

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Three simple dishes and a soup, plain tea and modest meals. It’s the everyday warmth of life that tr

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Press the tofu in a pressure cooker—never expected it to taste this amazing: so fresh, savory, and d

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One sip and it’s a calorie bomb!

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Hot pot tastes best this way! Tear and blanch the whole layer-by-layer tripe—it’s spicy, numbing, fr

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[Recreating Huang Jihuang’s Three-Sauce Braised Pot] Decoding the Recipe for That Thick, Stretchy Sa

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Salmon can be cooked this way? Grilled on a stone slab for a tender, flavorful bite with an endlessl

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This is the REAL deal when it comes to hotpot rabbit! Tender and smooth on the tongue, perfectly spi

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Braised Pork with Vinegar-Sautéed Bean Sprouts Over Rice—So Damn Delicious!

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

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Super delicious shredded king oyster mushrooms: a simple no-boil, no-fry recipe that’s perfectly dry

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If you’re blasting the AC every day, whip up some brown sugar, ginger, and jujube rice tea—it’s perf

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This tofu recipe is all the rage—restaurants charge 38 yuan a serving, but it costs less than 5 yuan

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

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