Throw a pumpkin into the high-speed blender, and it turns into a classic dish in no time—crispy on t

A friend came by to try the crispy roast suckling pig, and Chef Liang personally roasted an entire o

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Is a free order okay? Uh… no.

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A Nerd’s Prayer

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Make a Gorgeous Yogurt Fruit Pudding Cake with Just Yogurt and Fruit!

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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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Remember not to wash mulberries directly with water, as this is equivalent to eating insect eggs. He

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How to cook razor clams so they’re sand-free? Here’s the right way: razor clams with eggs—deliciousl

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This way of cooking bok choy is so delicious—you could eat it 7 times a week and never get tired of

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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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Should you scramble the eggs first or fry the rice first when making fried rice? So many people get

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[Homemade Braised Pork with Preserved Mustard Greens, Restaurant-Quality]

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Chinese Pastries: Lotus Petal Pastry

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To make perfect green rice balls, remember these 2 key tips: they won’t collapse or discolor, and th

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Ever since I learned this method, we’ve stopped making steamed buns at home—this dish is much simple

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Homemade Fruit Fat-Blasting Tea: Delicious, Oil-Cutting, and Slimming—Cool, Refreshing, and a Summer

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In fall, you gotta eat more winter melon! Ever since I learned this recipe, my family devours 2 whol

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Simple Snow Skin Mooncake Recipe: Just Use Glutinous Rice Flour! Soft, chewy, and juicy with every b

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Cool, refreshing soft-skinned mung bean cakes—make them at home with just 250 grams of mung beans an

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Thousand-Layer Chive Pancake

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If you pick a watermelon like this, you’ve struck “gold.”

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