Laman zh____ongxue-

Videos

1:01
Why do we use duck eggs instead of chicken eggs for salted duck eggs?
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0:59
Why Can’t You Eat Crabs Once They’re Dead?
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1:04
Do people really not eat organ meat overseas?
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1:15
How do food factories prevent employees from sneaking food?
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1:12
Is there really century-old brine? Won’t it go bad?
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1:03
Why has yellow wine, once wildly popular in ancient times, fallen out of favor today?
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1:10
Why has sour fish soup, once wildly popular across the country, fallen out of favor?
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1:02
Why don’t Western countries stir-fry food the way China does?
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1:07
Why do foreigners say Korean instant noodles taste better than Chinese instant noodles?
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1:03
Are beekeepers making fake honey by pouring sugar water into beehives?
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1:04
Potatoes contain starch, so why don’t they taste sweet? Also, can potatoes be used to make sugar?
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0:52
Why do cows eat grass yet still grow such muscular bodies?
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1:00
Why do bugs also grow in vinegar?
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1:05
Black truffles are so expensive, so why do Yunnan locals feed them to pigs?
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1:06
Why is there so much oil floating in Sichuan cuisine, yet Sichuan people aren't fat?
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1:00
What's the difference between regular tofu and soft/silken tofu?
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1:07
Why do herders on the grasslands prefer boiling mutton over roasting it?
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1:12
Why do people eat salmon raw? Can't we just cook it and eat it?
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0:58
Why do customers have to season the mutton soup themselves in Northeast China?
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0:59
Why is it so hard to find authentic Cantonese white-cut chicken elsewhere?
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