Apology Statement: We’re truly sorry for taking up public resources. The reason we hadn’t shared the

The correct way to make seaweed egg drop soup

3 Views

The secret recipe for [Soy Sauce Chicken], priced at 85 yuan per piece—learn the trick and I’ll shar

40 Views

Making of a jiucy Chasyu in 27 days

40 Views

Miko-kun’s Stunning Birthday Dinner at a Cantonese Restaurant—The More You Enjoy It, the Better It G

52 Views

Salt-baked sea bass 🌊

29 Views

Can't even stir-fry a simple green vegetable properly, yet you call yourself a chef? Do you think al

6 Views

Why Is Huaiyang Cuisine the Star of State Banquets?

0 View

Today, our restaurant welcomed a high-end Cantonese chef who just joined us. On his very first day,

2 Views

After decades of cooking painstakingly prepared, elaborate dishes, you still can’t beat a single ric

1 View

Ginger-and-Shallot Stir-Fried Orchid Crab: Don’t worry if you couldn’t get crab in the first half of

3 Views

A Hong Kong-style braised beef brisket pot, as famous as dry-fried beef rice noodles—here’s the full

1 View

Soy-ginger stir-fried chicken—so fragrant and delicious you’ll lick your fingers!

0 View

How to make super-delicious fried noodles? Follow Brother Le’s simple recipe—so easy you could eat i

12 Views

"Short Stick and Long Stick"

0 View

Here’s another top-tier, gorgeous chicken! Traditional culinary wisdom—cooked in just three cups of

3 Views

A dish that awakens every Cantonese person's memories: the melancholic char siu rice

1 View

The traditional salt-baked chicken that has racked up over 3,000 comments is here! It’s a one-time-o

2 Views

I have three thoughts about this dish: … Is there anyone who makes it really well? Let’s chat about

0 View

The differences between rural feasts in the north and south are just too huge.

0 View

The temperature suddenly dropped again! Hurry up and grab a steaming bowl of clear-soup mutton!

4 Views