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"So what if it's wasted??"
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Which dipping sauce do you love?
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How can you prevent dragon fruit from discoloring? Don't fall for the scams anymore—this is the real
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Only today did I find out that you shouldn't eat these 3 parts of crayfish—they're dirty and smelly.
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Throw the pork ribs into the high-speed blender—once it's done, the dish is richly fragrant and incr
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Only found out today that you shouldn't eat these parts of crabs—dirty, bitter, and full of bacteria
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A 90-year-old grandma's pickle cucumber recipe, treasured for 30 years—crisp, refreshing, appetite-s
Should you use hot or cold water for steamed egg custard? How long should you steam it? Turns out th
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Yam and mandarin oranges are such a perfect match! The hotel sells it for 39 yuan per serving, but i
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You don't even need to buy bamboo leaves if you wrap zongzi this way!
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It's amazing—just blanch green beans with boiling water, and they'll sprout in a day, growing straig
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Crispy noodles made this way are simple and delicious
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Give me more of this delicious fish roe—I love it!
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Silken Tofu with Beef Slices
Here we go again—time for some liver! It's so addictive when paired with vinegar!
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This technique is truly amazing—65-year-old chef's signature skill: perfectly cooked poached eggs wi
How do you make chewy and bouncy meatballs? Master this perfect ratio recipe, and every meatball wil
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An air fryer can bake just about anything—today I’m sharing 6 delicious air-fried recipes that are s
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Secretly eating a bowl of noodles late at night
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Super Spicy Challenge Compilation!
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