Throw soybeans into a high-speed blender, and you’ve got silky soft tofu in no time! Master this new

High-end restaurant onions sell for 58 yuan each—these are the tastiest onions I’ve ever eaten, and

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Want to know if the crabs are plump and fatty? Just take a quick look here—pick one, and you're guar

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This is what a real duck neck should look like—bright red, not darkened. Master this recipe, and you

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I just found out today that you can actually make tofu using a meat grinder—this is the first time I

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TᖇᗩᑎᔕᖴEᖇ ᔕTᑌᗪEᑎT ᕼIᗪEᔕ GOᗪ ᔕTᖇEᑎGTᕼ Ep 1-12

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Here’s the trick to perfectly poached eggs: Cook them this way for no foam, easy shaping, and perfec

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The tofu pudding in Guiyang made my cerebellum shrink...

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Grilled Rainbow Trout + Beef Burger

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An Amazing Way to Cook Instant Noodles

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

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Only today did I find out: when steaming sweet potatoes, you can't just put them straight into the p

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Replica of Shin-chan's Sukiyaki

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Put sugarcane into a high-speed blender, and out comes authentic, handmade brown sugar—this trick is

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Lock in this recipe: homemade ice cream with a crispy shell—sweet, creamy, and completely free of ic

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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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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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Washing snails with plain water is like eating dirt! Here's the right way to wash them, so all the d

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Have you ever tried soaking dough in water like this?

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[Food]Macau chef teaches you how to make Turnip Cake

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Stop rolling dumpling wrappers one by one—here's a new method for you! Just use a single mineral wat

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