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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Head Chef Reveals: The Black Goat’s Anatomy and How to Cook Each Cut

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Juicy, Big Steamed Buns with Thin Dough & Generous Filling—Carb Heaven for Noodle Lovers | Exploring

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How to Make Snowflake Crisp

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Jae Yeol tries blue pororo

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An veteran chef teaches you to fry steak

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Only today did I realize how easy it is to make tofu at home—just a handful of soybeans yields 3 lbs

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

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Five Feet of Hot Oil Splashing! Korean Fried Cheese Ball Almost Fried Kitchen

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

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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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It turns out that this bowl of noodles in "Demon Slayer" was made by stepping on it!

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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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【Food】Make chewy mochi in red bean soup in 5 minutes.

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The nearly lost “water-fried eggs”—cooked with no oil at all—are incredibly fresh, fragrant, and sil

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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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Identify sweet, crisp apples in a second—get it right every time! All those apples you picked before

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