Teaching you how to make crispy pork belly in an air fryer—crispy skin and flavorful meat

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

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

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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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Chive dumplings without chives—what an amazing taste!

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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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It turns out you can make tiger-skin chicken feet using an air fryer—no deep-frying required! This n

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

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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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No need to worry about peeling corn, just poke and turn the scissors and the corn kernels will fall

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

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The weather is getting hotter, so let's make some mung bean jelly to enjoy.

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Who on earth came up with this? The taste is seriously amazing!! 1

naiyoucaomeijiangzhu

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

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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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What should you do when opening jackfruit makes your hands and knife sticky? Here's a great method t

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