You can make honey-glazed char siu without an oven—once it’s ready, the aroma will fill your whole h

There's a little switch on the pomegranate—just give it a gentle tap, and the seeds pop right out au

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

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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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Who came up with this? It's seriously, seriously delicious! Dad absolutely has to learn these seven

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Home-brewed wine: simple recipe, golden ratio, rich wine aroma with no additives—super detailed tuto

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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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How can you prevent dragon fruit from discoloring? Don't fall for the scams anymore—this is the real

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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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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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Perfect reproduction! Conan's "Delicious Ramen"

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It turns out that these parts of the crab cannot be eaten. I will teach you how to eat them correctl

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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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🧀 Cheese eel rice and cheese sausage meet cola chicken wings and fried chicken skewers!

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Wrap wontons with a single stick—two seconds per piece, fast and neat!

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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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How to make bouncy chicken meatballs? Sharing my experience after six failed attempts—follow these s

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Sprouting peanuts saves you money—peanut sprouts that cost 25 yuan per jin can be easily grown at ho

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How to preserve fresh shrimp? An old fisherman taught me a trick—keep them fresh for three months!

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