No need to buy the air-dried chicken priced at 55 yuan per jin—here’s the secret recipe for a mildly

A friend came by to try the crispy roast suckling pig, and Chef Liang personally roasted an entire o

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Longxi cured pork slices up so smoothly—old folks love it! A hot steamed bun stuffed with piping-hot

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Remember not to wash mulberries directly with water, as this is equivalent to eating insect eggs. He

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A bottle of booze, a pack of meat snacks—three-nothing products, my absolute favorite!

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The most detailed recipe for fish balls—complete with precise ingredient ratios—results in fish ball

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Who on earth came up with this way of eating chicken breast? It’s insanely delicious!!

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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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Stop consuming harmful food colorings! Here's how to make vegetable and fruit powders using veggies—

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

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I brought some cured pork to visit my little cousin and also got to experience the misty rain of Jia

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Eat this in spring and lose 3 lbs in a week: tender, crisp, and refreshingly juicy—each bite is crys

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Childhood memories: Here’s how to make Chinese-style fried chicken

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Homemade Potato Noodles: A Big Pot from Just 3 Potatoes—Smooth, Chewy, and Totally Addictive with a

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The big chunks of rock sugar are too hard to break apart—learn this clever little trick to easily cr

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In spring, I crave these pan-fried buns the most—they require no yeast proofing or rolling. You can

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Homemade Pineapple Chips: Tangy, Sweet, and Chewy—All You Need Is Pineapple! Super Easy to Make in J

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Soaked chicken feet in the marinade overnight—never expected them to be this delicious! Commercial r

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Make Malatang at Home with Just a Bowl of Flour and a Bowl of Brown Sugar!

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This is the best way to make air-dried chicken: the meat is firm, perfectly salty and flavorful, and

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