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

Grilling Fish with Volcanic Mud, Su Pei Style

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Yam and minced meat steamed egg is best when steamed—richly flavorful, tender, and packed with nutri

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

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

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

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

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

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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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Pour rice into a high-speed blender, and out comes refreshing liangpi—no need to wash or knead the d

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One Video Explains It All: Ginger-Scalded Milk, Double-Skin Milk, and Ice-Crusted Yogurt

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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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No wonder hotel-style spare ribs are so delicious—turns out the technique is super simple! Master it

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No need to buy cake—just 5 eggs are all you need! No water, no oil—simple and sweet!

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Pour eggs into a sizzling hot pan, and you’ll have a century-old classic dish ready in no time—sweet

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How to pickle garlic in Sprite and sweet-and-sour sauce: Master this trick for irresistibly flavorfu

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