When boiling frozen tangyuan, should you use cold water or boiling water?

Wishing everyone a happy Lantern Festival!

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Let's Make Some Piggy Chocolate Glutinous Rice Balls Today

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With just a frying pan, you can finally enjoy taiyaki to your heart’s content!!

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Watching others cook makes it all seem so easy—why can’t I do it…? A silly, half‑baked stir‑fry of K

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Food is the most beautiful reason to reunite—helping a friend orchestrate a meticulously planned pro

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A top chef earning 400K a year tosses eggs into scorching hot oil—and it instantly becomes their sig

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A must-prepare dish for New Year guests at my home: cold dressed bitter chrysanthemum — crisp, refre

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When buying crayfish, should you choose the green-shell or red-shell variety? Turns out the differen

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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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This zucchini dish has gone viral! It’s sold for 38 yuan a portion at restaurants, but it costs less

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Homemade maltose: sweet, pure, and not sticky to your teeth. All handmade with no additives—learn ho

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Should you use hot or cold water for steamed egg custard? How long should you steam it? Turns out th

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This way of poaching eggs is amazing: no messy bits, no foam, and every egg comes out perfectly roun

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There’s no such thing as a useless weed in the countryside—everything can be put to good use. Have y

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Don’t just stir-fry eggs anymore! Here’s a way to make them you’ve never tried before: just pour the

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That’s right! Winter melon that costs just 20 cents per jin can be turned into mooncakes—crystal-cle

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1 bowl of soybeans + 3 bowls of water: Make homemade tofu skin at home—simple, safe, and free of add

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

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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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Making bean-flour rice puffs with homemade maltose

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