Showing off my Mid-Autumn feast: 10 dishes done with ease—meat and veggies, all packed with nutrient

That little sister really doesn’t know good stuff—she just threw away such a great ham! But when you

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The big chunks of rock sugar are too hard to break apart—learn this clever little trick to easily cr

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The end of raw pickling is the universe, bluefin still has to eat fish meat

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Episode 119 of “Four Dishes and a Soup” Recipes: Sweet-and-Sour Fish, Crock-Pot Fermented-Bean-Style

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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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This zucchini dish has gone viral! It’s sold for 38 yuan a portion at restaurants, but it costs less

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I didn’t finish the cauliflower, so I dried it in the sun—and it turned out to be surprisingly delic

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【Shrimp with Garlic Vermicelli, Back-Slit Style】Delicious and easy to make! The golden-and-silver ga

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How to steam vegetable steamed buns without discoloration? Sharing my experience after failing eight

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Authentic crispy sugar cake: I’ll share the perfect ratio and techniques to make every piece hollow,

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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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Wrap wontons with a single stick—two seconds per piece, fast and neat!

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When buying crayfish, should you choose the green-shell or red-shell variety? Turns out the differen

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Making bean-flour rice puffs with homemade maltose

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Stop using a spoon to make egg dumplings! Here’s a quick method—just a frying pan is all you need. I

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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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This new method is really great. It turns out that you can make fried eggs with just a small spoonfu

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66 Jin of beef shank—just keep it simple and enjoy some hearty beef!

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Homemade ice cream: easy, reliable, richly milky with no icy bits—tastes just as good as Häagen-Dazs

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