26 Views PremiumDec 16, 2025
No matter what kind of fish, don’t rush to cook it—add one extra step to keep the fish from sticking
266 Views
Why are Fujian-style Five-Spice Rolls So Delicious? Here’s the Secret Recipe They Never Share: Fluff
59 Views
Cut the dough with scissors—surprisingly delicious! No need to pull or roll it; you can blanch, boil
39 Views
[Food]Eating rice cake and sweet marshmallow
66.4K Views
This way of cooking bok choy is so delicious—you could eat it 7 times a week and never get tired of
905 Views
DIY zongzi mold: 30 seconds per zongzi, perfectly shaped and leak-proof every time—easy for beginner
84 Views
It turns out that this is how the lettuce is cut in the restaurant. No wonder it is cut so quickly a
210 Views
Friends, have you ever tried kudzu root? It brings back childhood memories! Today I’m sharing three
0 View
A top chef earning 400K a year tosses eggs into scorching hot oil—and it instantly becomes their sig
775 Views
Should you scramble the eggs first or fry the rice first when making fried rice? So many people get
1.9K Views
Watermelon "Ice-lolly"
724 Views
[Food]Eating Pororo candies
11.9K Views
What's your plan for Halloween? I will pig-out with this handsome!
37.0K Views
[chewing] Matcha crepe roll+Daifuku+Macaron No Voice
20.5K Views
Turns out cracking a coconut is this easy—just find this little “switch,” and it’s as simple as slic
114 Views
[Food]Eating a variety of yellow foods
4.5K Views
What’s it like to DIY white chocolate at a pet food store in Australia?
18 Views
Salmon Filleting
14 Views
Today I made a pot of colorful steamed buns—just as beautiful as flowers! My 91-year-old grandma was
70 Views
Today I made a pot of fruit crystal zongzi—my 90-year-old grandma was blown away, raving that it’s j
124 Views