Year after year, there’s always plenty of festive food—this peacock-display steamed fish is a showst

Make homemade tofu pudding—just stick to this ratio, and it’ll turn out perfectly every time.

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New Year’s is just around the corner! Here’s a simple recipe for Fujian-style chicken feet that’s su

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Remember not to wash mulberries directly with water, as this is equivalent to eating insect eggs. He

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Should You Use Cold or Hot Water to Boil Dumplings? How Long Should You Cook Them? The Secret’s All

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How to preserve fresh shrimp? An old fisherman taught me a trick—keep them fresh for three months!

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This way of cooking bok choy is so delicious—you could eat it 7 times a week and never get tired of

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Turns out making tofu pudding is super easy—no gypsum or rennet needed, just a handful of soybeans a

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Homemade Luncheon Meat: No Additives, Just Mix & Steam—Yumminess That Beats Store-Bought Ham!

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Pouring a watermelon into scorching hot oil—and out comes a classic dish! I’m seeing this cooking me

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Eat this in spring and lose 3 lbs in a week: tender, crisp, and refreshingly juicy—each bite is crys

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Don’t just stir-fry eggs anymore! Here’s a way to make them you’ve never tried before: just pour the

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Same shrimp paste—go for yellow or white? Thanks to a kind fisherman’s tip, I’ll never buy the wrong

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Don’t Just Add Water When Steaming Rice: Here’s a Trick to Make Every Grain Fluffy, Soft, and Sweet!

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Should you scramble the eggs first or fry the rice first when making fried rice? So many people get

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Don’t always steam or braise your perch. Here’s a new way to cook it that’s neither fishy nor dry, a

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I totally regret not discovering this kitchen must-have sooner—it’s both a pot and a plate, and it’s

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Make ice cream with just a coconut—rich coconut flavor, silky smooth, and totally free of icy bits!

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Chocolate Strawberry Bomb

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The family’s favorite side dish—costs less than 5 yuan, and I wouldn’t trade it for meat! Super easy

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When buying star anise, tell the “straight angle” from the “hooked angle” to avoid toxic star anise—

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