The old-school method is truly impressive—peeling bamboo shoots in just 5 seconds, simple, convenien

Xinjiang. Alizati Pilaf Chef's Visit ¥124

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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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Make a bowl of sticky, saucy poached-egg braised noodles—so fragrant! Pair it with a juicy Orlean-st

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Today I made a pot of colorful steamed buns—just as beautiful as flowers! My 91-year-old grandma was

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Homemade, all-handmade sweet potato noodles and wide rice noodles—chewy, smooth, and bouncy. Simple

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Only today did I realize how easy it is to make tofu pudding! Once you learn this new method, you’ll

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Chives cooked this way are so delicious! They look as beautiful as flowers when served, each one fre

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If you sweat a lot in hot weather, try these juicy dumplings with a crisp, refreshing filling that c

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It’s so satisfying to eat Xiaolongbao like this!

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Today I made a pot of tiger-skin tangyuan—so vibrant and delicious!

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Taro roots are tossed into scorching hot oil, and once they’re out of the pan, you’ve got a nearly l

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To make pork liver delicious, these 3 steps are crucial. Master this recipe, and it’ll taste even be

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Big octopus with wasabi is so addictive!

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Homemade ice cream: easy, reliable, richly milky with no icy bits—tastes just as good as Häagen-Dazs

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Throw corn into a high-speed blender, blend it up, and when it’s done, it turns into mochi—soft, che

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No need to buy that air-dried fish selling for 55 yuan per half-kilogram! Here’s the secret recipe:

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No matter what kind of fish, just remove these 6 parts and it won’t taste fishy no matter how you co

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No wonder the braised spare ribs outside taste so amazing—turns out the recipe is super simple! Shar

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Cooking with a compact steam-oven combo is so convenient! You can whip up a whole meal in just 30 mi

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This zucchini recipe has been all the rage lately: it’s sold for 49 yuan a plate at restaurants, but

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