Only today did I find out that you shouldn't eat these 3 parts of crayfish—they're dirty and smelly.

I truly admire the wisdom of our ancestors—just a handful of millet and ginger can solve countless p

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The recipe secretly shared with me by my 92-year-old grandma—old generations really knew how to eat,

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

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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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Only today did I realize that steamed buns and flower-shaped rolls can be made so beautifully, and t

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This technique is truly amazing—65-year-old chef's signature skill: perfectly cooked poached eggs wi

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Sprouting peanuts saves you money—peanut sprouts that cost 30 yuan per jin can be easily grown at ho

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How do you make chewy and bouncy meatballs? Master this perfect ratio recipe, and every meatball wil

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Today I learned that peeling mango is so simple, without dirtying your hands or leaking juice, it is

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You don't even need to buy bamboo leaves if you wrap zongzi this way!

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The Source of All "Hungers," Chocolate! #4

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Why Fujian-style wontons taste so delicious? Here's my secret recipe, passed down only to a select f

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This new method is really great. It turns out that you can make fried eggs with just a small spoonfu

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You can tell if a watermelon is sweet just by taking a look here—1. Look, 2. Feel, 3. Tap, and you'l

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A 92-year-old grandma's traditional recipe—this old-school eggplant dish is truly amazing, passed do

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Only today did I realize watermelons can be cut this way—no messy hands, no juice running everywhere

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Stuffing pork into chili peppers creates a classic dish once it's served—this method is truly delici

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I just found out today that jackfruit can be peeled like this. It's so beautiful, each one is clean

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How to steam vegetable steamed buns without discoloration? Sharing my experience after failing eight

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

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