What do you think is better: the knife itself, or the knife skills?

Elvis Presley: A Divine Way to Eat Potatoes—Chewy, Sweet-and-Sour, and Bursting with Juice!

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Sesame-Salt Crispy Chicken Wings 🔥 The Yummiest & Easiest Way to Make Chicken Wings!

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Big Fish & Meat (8): Frost’s Descent—Fat Crab Roe at Its Peak! Let’s Cook a Spicy, Fragrant Pot of C

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Elvis: The ultimate ritual of eating watermelon—this is how you really enjoy it!

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Dali Carved Plum: A dish that makes your mouth water just thinking about it—especially the sweet, te

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Creative cutting of lotus root

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Basking in the glow of life’s fleeting moments, sipping wine as time slips by—here’s the lamb head a

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[Food]Sanhe soup: Cutting the ox blood tofu into the shape of flower

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The Chinese are accused of cutting vegetables incorrectly! Chinese chefs are expressing their dissat

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Only today did I find out you can make gummy candies with oranges—so chewy, bouncy, and perfectly sw

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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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When it’s hot, I seriously love cooking like this—no stove, no油烟!

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Northeast Sister Yu Makes Northeastern Soybean Paste

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[Detailed Tutorial] Shiny, Chewy Stir-Fried Green Beans with Noodles: A Step-by-Step Guide Even Begi

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So this is how restaurants slice chicken gizzards—no wonder they’re so crispy and flavorful! The tec

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[Osmanthus Rice Cake] Fermented with pure rice wine — a Southern specialty dessert with rich rice ar

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In this freezing cold, let’s make a spicy Ningxia “la hu hu” hot pot! The aromas of the dipping vegg

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

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I heard only people from Guangdong dare to eat this?

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Today, this boss chartered an entire boat—how thrilling is that, huh?

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