How to preserve fresh shrimp? An old fisherman taught me a trick—keep them fresh for three months!

At a luxury hotel, bitter melon costs 68 yuan per serving. This is the best bitter melon I’ve ever t

75 Views

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

145 Views

Do you really know how to make boiled shrimp? It turns out there's more to it than meets the eye.

1 View

Homemade ice cream: easy, reliable, richly milky with no icy bits—tastes just as good as Häagen-Dazs

30 Views

This method for frying fish is seriously delicious—no batter, no eggs needed! By the time it’s done,

43 Views

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

400 Views

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

117 Views

Learn this trick, and you’ll never get ripped off when eating shrimp at a restaurant again: spot wit

14 Views

To tell if a watermelon is ripe, just take one look here—spot on every time. This veteran farmer’s t

391 Views

Layered Grilled Meat Pie

14 Views

The pink ice cream made by stir-frying the peach-flavored Fanta

8.5K Views

Authentic crispy sugar cake: I’ll share the perfect ratio and techniques to make every piece hollow,

101 Views

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

30 Views

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

37 Views

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

72 Views

A Classic French Tomato Mustard Tart

29 Views

Don’t just eat zucchini plain—steam it to create a “blooming wealth” dish that symbolizes both fortu

35 Views

Food making- Homemade peach melba's absolutely outrageous

111 Views

Shanyao’s original “Overlord Bids Farewell to Chicken”: Spicy chili oil–marinated free-range chicken

80 Views

Stuff leftover rice into chicken wings, and once they’re out of the pot, they instantly become a fes

23 Views