You'd definitely say that making it yourself is expensive and troublesome.

When it comes to wontons, I only trust Fujian-style—so fresh, fragrant, and delightfully chewy! Here

Xiaoyaolingweijie

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

Xiaoyaolingweijie

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

Xiaoyaolingweijie

257 Views

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

ruby_cake

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

Xiaoyaolingweijie

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There is a small switch on the pomegranate. Tap it lightly with a spoon and all the pomegranate seed

Xiaoyaolingweijie

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

Xiaoyaolingweijie

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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

Xiaoyaolingweijie

701 Views

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

Xiaoyaolingweijie

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I just found out today that there is a little switch on the chicken feet. Just break it and you can

Xiaoyaolingweijie

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

Xiaoyaolingweijie

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

Xiaoyaolingweijie

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

Xiaoyaolingweijie

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This is the correct way to open luncheon meat. It is simple and convenient. No wonder I couldn’t ope

Xiaoyaolingweijie

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What is it like to eat a whole 320-pound yak? High-end ingredients often only require the simplest c

gu____ishika

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

Xiaoyaolingweijie

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Throw the chestnuts into the air fryer, everyone laughs, and peels easily

Xiaoyaolingweijie

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

Xiaoyaolingweijie

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

Xiaoyaolingweijie

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I just realized that it is so simple to cook poached eggs. They are not loose and have no white foam

Xiaoyaolingweijie

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