They say this is the braised beef noodle soup everyone dreams of—chunky, hearty beef and authentic i

Have you ever eaten a tattooed eel?

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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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Challenging five extra-spicy snacks!

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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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The feeling of chomping down on meat is just so satisfying—documenting real life.

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

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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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One yuan for a bowl of ghost pepper noodles and Cao’s scalded rice—so incredibly satisfying!

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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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A must-eat Mid-Autumn treat: golden crust wrapped around tender tofu and three eggs—fold it up, roll

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I've been eating watermelon for 30 years and I only use these 3 ways to cut it. They don't dirty you

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One Seat, One Fruit (32): Green Apples — That Childhood Flavor: Tart, Sweet, Refreshing, and Juicy!

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

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

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

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