DIY zongzi mold: 30 seconds per zongzi, perfectly shaped and leak-proof every time—easy for beginner

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Sprouting peanuts saves you money—peanut sprouts that cost 25 yuan per jin can be easily grown at ho

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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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How to grill shrimp deliciously: an immersive, one-take tutorial—from preparation to threading and g

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Pour watermelon into scorching hot oil—once it’s out of the pan, you’ve got a nearly lost delicacy!

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

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Only today did I realize watermelons can be cut this way—no messy hands, no juice running everywhere

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

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

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

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LAMO, Can't Finish It

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2-Minute Cooking | Perfectly Tasty Century Egg and Tofu |

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Peeling mangoes is actually so easy—no messy hands, no juice running down! This new method is truly

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These taro balls are so fragrant—silky, chewy, and irresistibly delicious. The savory broth is packe

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