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

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

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Wrap green beans in dough, and once they’re out of the pan, you’ve got a signature dish! This method

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

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[Food][DIY]How to fry eggs with tofu at home

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

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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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Today I made a pot of colorful steamed buns—just as beautiful as flowers! My 91-year-old grandma was

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

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Master this dough-rising technique and your steamed buns will be big and white!

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Eating Show | Today I'll Have Litchis And Kiwis

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No wonder those 5-yuan glutinous rice cakes at the school gate are so popular! So I spent over 20 yu

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

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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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A pot of colorful dumplings as beautiful as flowers—stunning to look at and delicious to eat!

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

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This guy makes his own iron-plate rice noodles with giant clams, slathered in a secret spicy-savory

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Food making- Homemade peach melba's absolutely outrageous

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

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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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