Clearly explain to the apprentices the details of heating the pot, using the pot, and cooking techni

Scrambled Eggs with Tomatoes: Remember This One Key Trick, and It’ll Always Taste Amazing!

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Today I made a pot of fruit crystal zongzi—my 90-year-old grandma was blown away, raving that it’s j

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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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Only today did I realize that natural plants can dye rice in all sorts of vibrant colors—it’s truly

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Only today did I realize you can actually make mooncakes with just rice—and they’re even tastier tha

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How to bone fish fillets

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Taro—how do you like to eat it?

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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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On a scorching hot day, whip up some tangy and spicy Yunnan-style mixed rice noodles—it’s so appetit

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Why are Fujian-style Five-Spice Rolls So Delicious? Here’s the Secret Recipe They Never Share: Fluff

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Making homemade bacon is a breeze: just mix, steam, and you’ve got something irresistibly fragrant,

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A Unique Way to Enjoy Pork Intestines: Tofu Blood Sausage

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Hua Nong Brothers: Slaughter the snakehead fish and loach to make pickled cabbage fish—it’s so delic

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After losing his memory, the top killer turned into a five-star chef in seconds. His knife skills ch

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These taro balls are so fragrant—silky, chewy, and irresistibly delicious. The savory broth is packe

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Should You Use Cold or Hot Water to Boil Dumplings? How Long Should You Cook Them? The Secret’s All

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In this freezing cold, let’s make a spicy Ningxia “la hu hu” hot pot! The aromas of the dipping vegg

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Chow Down on “Spring” — Sour Wild Greens

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Zero-Fail Braised Fish Tutorial!

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Beginner’s Guide: One Dish of Mushrooms Stir-Fried with Meat, One Dish of Scrambled Eggs with Tomato

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