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

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

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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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Food making- Homemade peach melba's absolutely outrageous

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

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Can You Really Eat Your Fill and Eat Well by Scavenging Leftovers in Beverly Hills, America’s Toppin

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

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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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Identify sweet, crisp apples in a second—get it right every time! All those apples you picked before

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30-Year-Old Commercial Braised Pork Recipe from a Family-Run Shop—Free Today! Perfect Ratios for Fra

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No need to buy that air-dried fish selling for 55 yuan per half-kilogram! Here’s the secret recipe:

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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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Making Japanese tofu is actually so easy! No need for gypsum or brine—once you learn it, you’ll neve

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

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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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DIY zongzi mold: 30 seconds per zongzi, perfectly shaped and leak-proof every time—easy for beginner

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

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