Today I made a batch of daisy-flower steamed buns—they won’t lose their color after cooking!

Learn to make the New Year’s Eve dish “Fortune Shines Bright” at home—just use okra for a stunning a

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

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

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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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Turns out opening a coconut is this easy—just find this little switch and pop it open effortlessly!

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

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Being spoiled by two big brothers is one thing, but being spoiled by two dads too? So. Freaking. Luc

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Thai Cuisine: The Luxurious Lobster & Seafood Tom Yum Noodles Hidden in a Residential Building That

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This is insane!

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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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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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How much does Yu Rao dislike Huanbi? You might have overlooked this detail!

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

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[Wang Po] The most mind-bending, jaw-dropping horror thriller of 2020—my brain is about to explode!

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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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