Which is better, a casserole pot or an enamel pot? Turns out the differences are huge—don’t make the

How do you remove the inner membrane from Dandong large chestnuts? I've got a secret trick!

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The lights of ten thousand homes can't compare to the warmth of home. A simple hot pot made with who

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What's for Ah Niu to Eat Today? - Tea Eggs

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I prepared a 15-kilogram giant turtle—every nourishing ingredient is specially arranged for you!

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Crispy duck rice with minced pork, sea sausage, preserved vegetables, pork ribs and taro paste

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The difference between the Yunnan, Guizhou, Sichuan, and Chongqing versions and the Guangdong versio

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I've been eating watermelon for 30 years and I only use these 3 ways to cut it. They don't dirty you

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[ONHWA] Lobster sashimi, the chewing sound of soy sauce lobster!

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Cucumbers can be eaten this way too—each piece is crystal-clear, tangy, sweet, and incredibly appeti

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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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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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Want to know if a watermelon is sweet? Just take one look here—no need to guess!

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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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How can there be a meal where every dish is incomprehensible yet shocking?

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Peeling mangoes is actually so easy—no messy hands, no juice running down! This new method is truly

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You can tell if a watermelon is sweet just by taking a look here—1. Look, 2. Feel, 3. Tap, and you'l

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This is the right way to peel a mangosteen—no messy hands, no juice running out, and it looks as bea

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Life is nothing but dawn and dusk, three meals and four seasons, simply three dishes and a soup.

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There's a little switch on the corn cob—just give the scissors a gentle twist, and the kernels come

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No need to buy crispy sausages—make them at home! I’ll share the exact proportions and recipe with y

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