A 92-year-old grandma's traditional recipe—this old-school eggplant dish is truly amazing, passed do

Wishing everyone a happy Lantern Festival!

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Making bean-flour rice puffs with homemade maltose

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Fifteen divine ways to cook pork, and the last one has been enjoyed by a billion people

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You absolutely have to try the donkey roll!

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Who could resist this batch of dark-chocolate snow fudge? It’s packed with rich, intense chocolate f

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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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Should you scramble the eggs first or fry the rice first when making fried rice? So many people get

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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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Wrap wontons with a single stick—two seconds per piece, fast and neat!

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The pinnacle of zongzi! Seven salted egg yolks and two jin of meat—would you still call this a salte

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How to steam vegetable steamed buns without discoloration? Sharing my experience after failing eight

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Is a free order okay? Uh… no.

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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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Simple Snow Skin Mooncake Recipe: Just Use Glutinous Rice Flour! Soft, chewy, and juicy with every b

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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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The handsome guy ordered a plate of "Little Pig Under the Blanket" moldy tofu, and after mixing it u

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When buying crayfish, should you choose the green-shell or red-shell variety? Turns out the differen

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

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This way of poaching eggs is amazing: no messy bits, no foam, and every egg comes out perfectly roun

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