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How do you make chewy and bouncy meatballs? Master this perfect ratio recipe, and every meatball wil
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The most detailed recipe for fish balls—complete with precise ingredient ratios—results in fish ball
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Steam the chicken legs in a pot, and once they're done, you'll have the classic mouthwatering dish:
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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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An air fryer can bake just about anything—today I’m sharing 6 delicious air-fried recipes that are s
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How do you remove the inner membrane from Dandong large chestnuts? I've got a secret trick!
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Remember not to wash mulberries directly with water, as this is equivalent to eating insect eggs. He
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It turns out cutting a pineapple is so easy—no need to scoop out the eyes or peel it, quick and effo
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Are the recipes in One Piece cooking book really delicious? Let's try it!
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Only today did I find out that you can actually use an oven to replicate the authentic charcoaled la
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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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The more people know, the more convenience stores will close down!
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Cucumbers can be eaten this way too—each piece is crystal-clear, tangy, sweet, and incredibly appeti
This is the correct way to eat crabs. Don’t make the mistake after reading this.
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So this is how restaurants slice lotus root into thin strands—no wonder they're so delicate and deli
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This is the best way to cook chicken legs—roll them up for a crispy exterior and tender, juicy inter
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Should you use hot or cold water for steamed egg custard? How long should you steam it? Turns out th
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A 90-year-old grandma's pickle cucumber recipe, treasured for 30 years—crisp, refreshing, appetite-s
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These parts of crabs shouldn't be eaten—let me show you step by step how to eat them properly, witho
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This new method is really great. It turns out that you can make fried eggs with just a small spoonfu
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