When steaming crabs, don’t just toss them straight into the pot! Here’s a trick to keep their legs i

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

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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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Simple and delicious recipe for crispy pork belly—here’s the secret recipe! Master it, and you can e

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

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No wonder restaurant braised pork knuckles taste so amazing—turns out the method is unique, making t

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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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It turns out making chocolate at home is so easy—once you learn how, you’ll never buy it again! It’s

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It turns out this is how you make delicious char siu!

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Steam century eggs in a pot, and when they're done, they'll be the star dish at the New Year's Eve d

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

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

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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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Teach you the correct way to eat crabs with bare hands

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Homemade Osmanthus Glutinous Rice Wine: A Simple Trick to Keep It from Turning Sour or Growing Mold—

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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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Only found out today that you shouldn't eat these parts of crabs—dirty, bitter, and full of bacteria

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After long-term use, your cooking pot becomes dirty and sticky. Here's the simplest way to deal with

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