Today I made a pot of rainbow steamed buns for my 89-year-old grandma, and she kept praising them, s

Today's foodie broadcast: Pink luring party!

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Mu Zhiqing finally noticed the scars on Ji Rufeng’s wrist.

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Should you use hot or cold water for steamed egg custard? How long should you steam it? Turns out th

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A must-prepare dish for New Year guests at my home: cold dressed bitter chrysanthemum — crisp, refre

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The recipe secretly shared with me by my 92-year-old grandma—old generations really knew how to eat,

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How can you prevent dragon fruit from discoloring? Don't fall for the scams anymore—this is the real

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Fujian Horse Cake That Tastes Better Than Cake: Here’s the Secret Recipe They Never Share—No Eggs Ne

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There’s no such thing as a useless weed in the countryside—everything can be put to good use. Have y

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

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Homemade sesame oil is *so* different from store-bought—here’s the exact ratio and recipe to make yo

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It’s amazing—natural plants can create colorful, chewy, fragrant, and sweet rice dumplings!

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It’s called “Pork Liver Zha,” but it doesn’t contain a single piece of liver—bright red, spicy, and

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Buy half a pig’s head for 90 yuan and whip up a banquet-worthy dish: “Good Fortune on Your Head” — b

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50cm Giant Octopus Feet into [Octopus Balls] Grilled while Eating

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Today I made a pot of colorful wonton dumplings for my 89-year-old grandma, and she kept raving abou

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My grass carp is never braised—here’s a lazy recipe that skips frying and pan-frying, and once you t

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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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A top chef earning 400K a year tosses eggs into scorching hot oil—and it instantly becomes their sig

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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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