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An epic boost to spice tolerance—let's whip up some seriously spicy Xinjiang-style stir-fried rice n
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Saying goodbye to the version of myself that stayed on campus—today, I’m having another bowl of “you
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The extra meal I added myself is just great.
Cool and refreshing summer treat [Tiramisu]—no oven or gelatin needed, just stir it up and you're do
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The little secret of online beggars eating for free—Brother Feng wouldn't tell just anyone
Do you know why the rim of a cocktail glass is dipped in salt? Let me reveal the truth with a glass
I've been to all the other floors of Building 8, and this is the last one! The only beauty salon on
Neapolitan pizza with an ultra-thin crust and incredibly fluffy edges—can be cut straight with sciss
We really used all sorts of tools to make these camel feet! Multi-flavored camel feet!
What instant noodles are suitable for someone earning 2,000 yuan a month?
Internet-famous shake-shake [juicy cheesecake]—so bouncy and fluffy, with cheese oozing out everywhe
The difference between the Yunnan, Guizhou, Sichuan, and Chongqing versions and the Guangdong versio
We're all rice, so why does self-heating rice cook so much faster?!
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How do people in Northeast China's countryside entertain guests? It's full of warm, down-to-earth ch
What's it like to have a roommate who loves cooking?
#Double-Piece Sandwich Just bought a fake tongue to tease Binbin and see his reaction... #Couple's D
This time, Burger King invited an international chef but didn't let him get involved in making burge
Simple ingredients, brief steps—can you easily achieve fried chicken freedom?
Revealing the costs: How much can you earn selling fatty intestine wrapped in scallions for 335 yuan
The April Top 100 Food Review: The Red and Black List is finally here...