One little tap—and it’s amazing!

A few stalks of greens have already become something I can’t afford.

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Let’s get some lamb intestines—whose absolute favorite will it be?

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[Da Leizi, the Non-Spicy One] New release is live—check it out now!

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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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Challenge: Chocolate… or the real deal?

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Eating Giant Squid Hot Pot

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Don’t toss those leftover apricots—learn how to turn them into apricot slices that sell for 29 yuan

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Homemade steamed pork powder—10x more flavorful than store-bought! Easy two-step recipe that’s done

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Check out how a top chef with a 390K annual salary makes crayfish—the hotel’s secret recipe delivers

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Challenge: Left or Right!

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So this is how restaurants slice chicken gizzards—no wonder they’re so crispy and flavorful! The tec

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Store leftover tomatoes like this and they’ll stay fresh for a whole year—super easy!

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This is exactly how I want to make mugwort qingtuan: soft, chewy, and perfectly stretchy!

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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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How to Make Crab Meat Hot Pot at Home: Secret Sauce for a Fresh, Flavorful, and Delicious Dish

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I don’t get why your iron wok sticks—mine feels smoother and smoother with every use, like a non-sti

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Homemade soy sauce with zero additives—only 3 yuan to make a big jar that stays fresh for a year!

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Blow onions with a fan—it’s surprisingly magical, and so many people don’t even know about this tric

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A lazybones’ three meals a day: No cooking required, done in just 5 minutes!

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Why are Fujian-style small river shrimp pancakes so darn delicious? Here’s the secret recipe I’m abo

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