Out of every 20,000 people, 18,000 love eating "Di San Xian"! How can you make it without frying, wi

Have you ever heard of pulling dragon tendons? Today, I'm going to take on the challenge and also us

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Salted Water Beef!

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Braised Pork with Vinegar-Sautéed Bean Sprouts Over Rice—So Damn Delicious!

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Please don't trust me anymore about this cake.

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Chinese desert- Chilled Mango Sago Cream with Pomelo

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Young guy dives into the river to scoop up 20 lbs of snails, then whips up a sizzling stir-fry to sa

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Today’s meal: Crispy, healthy green veggies!

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Seasoning for All Four Seasons (1): Wild Pepperberry — Pick it fresh and use it to braise dried duck

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When Beijing roast duck and Sichuan maocai meet in a big iron pot in Northeast China, it is really d

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Japanese Cuisine - How to Make Salmon (from Kyushu) Sashimi

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No wonder restaurant grilled fish tastes so amazing—this is the secret! Spicy, numbing, fresh, and f

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Fantastic way of eating instant noodles, delicious as Michelin!

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Home-style cooking is just unbeatable!

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Stewed Beef Marrow Bone, Tasty But Not Greasy

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One Seat, One Fruit (32): Green Apples — That Childhood Flavor: Tart, Sweet, Refreshing, and Juicy!

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Hua Nong Brothers: We grabbed some field snails and wild pepper, stir-fried them together—it tastes

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Only found out today: You can make tofu from peanuts—no gypsum or brine needed! 1 jin of peanuts yie

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After 3 days and 3 nights of hard work, I blew out a lot of carbohydrate bombs!

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In fall, you gotta eat more winter melon! Ever since I learned this recipe, my family devours 2 whol

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Turns out cracking a coconut is this easy—just find this little “switch,” and it’s as simple as slic

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