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

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

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

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

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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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Butter is the cooking oil of the pastoral areas—only one pound can be rendered from forty to fifty p

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Food making- Homemade peach melba's absolutely outrageous

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

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The nearly lost “water-fried eggs”—cooked with no oil at all—are incredibly fresh, fragrant, and sil

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Today I made a pot of tiger-skin tangyuan—so vibrant and delicious!

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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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Stuff pork into garlic sprouts—once it’s out of the pan, you’ve got a nearly lost culinary treasure.

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Throw corn into a high-speed blender, blend it up, and when it’s done, it turns into mochi—soft, che

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This zucchini recipe has been all the rage lately: it’s sold for 49 yuan a plate at restaurants, but

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

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No need to buy cake—just 5 eggs are all you need! No water, no oil—simple and sweet!

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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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