Pour rice into a high-speed blender, and out comes refreshing liangpi—no need to wash or knead the d

Hand the delicious food right out of the screen!

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

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I spent a thousand on coconut snails, and I never expected they’d turn out this delicious

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

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Fifteen divine ways to cook pork, and the last one has been enjoyed by a billion people

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

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Teach you how to make rice wine at home, the golden ratio, juicy and sweet, 5 kilograms of glutinous

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

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Is a free order okay? Uh… no.

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Free recipe for lemon chicken feet worth 3,000 yuan—perfect proportions for an irresistibly tangy an

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No matter what kind of fish, just remove these 6 parts and it won’t taste fishy no matter how you co

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A 92-year-old grandma's traditional recipe—this old-school eggplant dish is truly amazing, passed do

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

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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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This is the correct way to eat crabs. Don’t make the mistake after reading this.

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Blanch green beans in boiling water, and they’ll sprout in just one day!

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