No bragging, but the grilled fish I make is famously delicious in my WeChat Moments—these three poin

At the end of the year, I’m curing bacon and sausages, making jarred preserved meat, and finishing i

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Grilling Fish with Volcanic Mud, Su Pei Style

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New Year’s is just around the corner! Here’s a simple recipe for Fujian-style chicken feet that’s su

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Homemade, all-handmade sweet potato noodles and wide rice noodles—chewy, smooth, and bouncy. Simple

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Chefs all know that, to speed up service, restaurants sometimes fry fish directly in the pan for eff

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Quail prepared this way has crispy skin and tender meat—it’s even more delicious than crispy baby pi

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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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The nearly lost “water-fried eggs”—cooked with no oil at all—are incredibly fresh, fragrant, and sil

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Today I made a pot of tiger-skin tangyuan—so vibrant and delicious!

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Identify sweet, crisp apples in a second—get it right every time! All those apples you picked before

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Making Japanese tofu is actually so easy! No need for gypsum or brine—once you learn it, you’ll neve

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This chicken dish is simply amazing—once it’s served, the aroma fills the entire house!

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No matter what kind of fish, just remove these 6 parts and it won’t taste fishy no matter how you co

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Challenge: Whatever Little Pot Makes, I’ll Eat!

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“Meeting in the belly”

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30-Year-Old Commercial Braised Pork Recipe from a Family-Run Shop—Free Today! Perfect Ratios for Fra

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Stuff pork into garlic sprouts—once it’s out of the pan, you’ve got a nearly lost culinary treasure.

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Don’t throw away leftover green beans anymore! Learn how to turn them into dried green beans selling

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How to store leftover fresh peas? Here’s a simple trick: they’ll stay fresh for a year—just grab as

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How to make delicious Yu Xiang Pork Strips? Watch a hotel chef’s technique—this exclusive recipe is

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