This is the right way to peel a mangosteen—no messy hands, no juice running out, and it looks as bea

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

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No need to buy the air-dried chicken priced at 55 yuan per jin—here’s the secret recipe for a mildly

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This is the best way to cook chicken legs—roll them up for a crispy exterior and tender, juicy inter

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My neighbor earns 1 million yuan a year with this—spiced pork commercial recipe, shared for free; on

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

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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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Only today did I realize how easy it is to remove the eyes from a peeled pineapple—just one straw do

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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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Oh my god! Yang Yang found two crazy guys to play supporting roles in his new drama!

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Die laughing! Compared to this variety show, Reba's happiness is too obvious! Haha...

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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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Beast Claw Socks

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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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Are the brother and sister good-looking?

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The must-make finale dish for the Year of the Rabbit: Jade Rabbit Welcomes Spring, symbolizing grand

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There are 3 parts of crayfish you must never eat—they're dirty, smelly, and harbor lots of parasites

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

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

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