I never imagined that rolling red dates with a rolling pin would have such amazing benefits!

Throw the tofu into the meat grinder, and it’ll turn into a delicious dish once it’s out of the pot—

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Homemade, authentically sliced filet mignon steak: I'll teach you the secret to making it tender and

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When washing grapes, never just use salt directly—here's a trick to wash them thoroughly so you can

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How can green onions be stored for a long time? A veteran chef taught me a classic method that keeps

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Why does green bean soup turn red when cooked? A restaurant chef shares a trick with me—cook it for

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Homemade apple chips: simple to make, sweet-sour and crispy—way tastier than store-bought!

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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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When you poke a crab with chopsticks, its legs don’t fall off and the yellow doesn’t spill—this meth

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So this is how restaurants slice pig liver—no wonder it comes out so crispy and tender!

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I’m so tired of hearing people say “delicious”! But mom’s steamed pork ribs with garlic and pumpkin?

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Stop wrapping dumplings one by one—here’s a lazy person’s trick to wrap 15 at a time, simple and fas

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Why did I only just discover this divine way to eat bananas? It's even more delicious than ice cream

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

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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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I really regret not discovering this sooner—turns out there are so many clever little tricks for usi

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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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Today I learned that peeling mango is so simple, without dirtying your hands or leaking juice, it is

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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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Why is beef soup made by Fujian people so delicious? Here’s an insider’s secret recipe for tender me

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