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

Who invented this? It tastes really good.

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The Golden Legend. Monthly Sales of 20000 of Maw Chicken

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Collect This Lamb Guide, Unlock the Ancient and Modern Ways!

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This dish truly tests the fundamental skills of Cantonese chefs—stir-fried Chinese broccoli. Two mas

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Spicy hot pot

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Master Yang, just admit it—out of the entire back kitchen, you're the only one who can't cook!

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Making of a jiucy Chasyu in 27 days

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Throw potatoes into the meat grinder, grind them up, and you’ll have a street-food snack that’s inst

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No wonder restaurant braised pork knuckles taste so amazing—turns out the method is unique, making t

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Happy New Year! Here's the tutorial for spicy soup beef patties!

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Throw the tofu into the meat grinder, and it’ll turn into a delicious dish once it’s out of the pot—

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

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Welcome to my magical little kitchen!

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The most detailed recipe for fish balls—complete with precise ingredient ratios—results in fish ball

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Why does green bean soup turn red when cooked? A restaurant chef shares a trick with me—cook it for

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Salt-baked sea bass 🌊

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Have a fat-loss meal with just a small square of rice and a tiny grilled sausage!

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Stop using a spoon to make egg dumplings—here's a new method that lets you make one in just 8 second

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You can make honey-glazed char siu pork right in a rice cooker—this method is awesome!

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🧀 Cheese eel rice and cheese sausage meet cola chicken wings and fried chicken skewers!

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