The must-make finale dish for the Year of the Rabbit: Jade Rabbit Welcomes Spring, symbolizing grand

I love eating this boiled sliced pork with chili sauce—it’s got both meat and vegetables, all cooked

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Pig God’s Double-Fried Delights

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Food is the most beautiful reason to reunite—helping a friend orchestrate a meticulously planned pro

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Let’s make a bowl of super-saucy, sticky fried-egg-noodle sauce—loaded with rich, savory sauce! Pair

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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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1s–1h Squid-Frying Challenge

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Fujian Horse Cake That Tastes Better Than Cake: Here’s the Secret Recipe They Never Share—No Eggs Ne

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Homemade sesame oil is *so* different from store-bought—here’s the exact ratio and recipe to make yo

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Washing snails with plain water is like eating dirt! Here's the right way to wash them, so all the d

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The recipe secretly shared with me by my 92-year-old grandma—old generations really knew how to eat,

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Stop using a spoon to make egg dumplings! Here’s a quick method—just a frying pan is all you need. I

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There’s no such thing as a useless weed in the countryside—everything can be put to good use. Have y

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Truffles: Yunnan’s “Pig-Hunted Fungus,” the World’s “King of Delicacies” | Brother from Western Yunn

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A top chef earning 400K a year tosses eggs into scorching hot oil—and it instantly becomes their sig

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This new method is really great. It turns out that you can make fried eggs with just a small spoonfu

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Pouring a watermelon into scorching hot oil—and out comes a classic dish! I’m seeing this cooking me

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Should you use hot or cold water for steamed egg custard? How long should you steam it? Turns out th

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A must-prepare dish for New Year guests at my home: cold dressed bitter chrysanthemum — crisp, refre

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You can tell if a watermelon is sweet just by taking a look here—1. Look, 2. Feel, 3. Tap, and you'l

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Does your non-stick pan get stickier the more you use it? It turns out you’re seasoning it wrong! Le

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