The Hong Kong-style tea restaurant's scrambled eggs, watched by a million people—did I actually hold

Are you a Cantonese who "steams" fish? Who says Cantonese cuisine only knows how to steam fish in 20

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A Classic French Tomato Mustard Tart

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

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Classmate: Wow, this is a state banquet!

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

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Here’s the secret to tender, juicy beef that’s never dry—tender meat, fragrant rice: a lazy recipe f

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Ganlu Temple Mitsuri eating broadcast

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

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Home-style cooking is just unbeatable!

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Three meals a day, four seasons, the daily necessities of life, the jar meat made before the New Yea

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Drop the pork belly into the hot oil—once it’s out of the pan, it’s already a delicious dish!

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Don’t throw away the pork skin you’re not eating—tie it up with string, and when it’s done, you’ve g

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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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The Wicked Bread! Sweet, Smooth and Flowing. Paradise on Earth

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In fall, you gotta eat more winter melon! Ever since I learned this recipe, my family devours 2 whol

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These huge, fragrant secret-recipe chicken legs are just so addictive—so. freaking. delicious!

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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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You’re serving so much beef with egg—yet you’re still such a nice person!

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Learn in 1 minute: Rich yet not greasy—big-bite pork knuckle rice bowl!

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