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

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

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Only today did I realize that no matter what kind of fish you're cooking, as long as you remove thes

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We probably won't get blacklisted by Haidilao... right?

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Grilled Rainbow Trout + Beef Burger

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

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

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

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

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Recreate Crayon Shin-chan's favorite beef hot pot, with raw eggs as dipping sauce? Is it really deli

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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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Turn leftover preserved eggs into colorful two-tone preserved egg sausage—beautiful and delicious!

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You can make honey-glazed char siu pork right in a rice cooker—this method is awesome!

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