11 Views PremiumMay 9, 2022
We’re making hand-pulled noodles—so chewy and satisfying to slurp!
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[Iranian Stew in Small Clay Pots: A 150-Year-Old Family Recipe—Come Try This Chunky, Hearty Stew!]
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Peel 100,000 mandarin juice vesicles by hand in a challenge against MC Longyin Fang’s mandarins!
At first, they just said it was a cooking competition...
This year, my sisters have been having brothers one after another—time to whip up a hearty postpartu
I’m a spicy-eating trainee with 2.5 weeks of practice under my belt—love numbing spice, fiery heat,
Braised Big Carp: A Dish to Sell in Town
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[Ultimate Guide to Making La Ba Garlic: Tangy, Crunchy, and Refreshing—Vividly Green Like Jade!]
Feels good to watch, right? I sure felt good chopping it up!
[Well-Deserved “Lazy Person’s Side Dish” — Braised Chili Peppers] My family can’t get enough of this
The God of Cookery Fried Rice: Once Sold for 5,000 Hong Kong Dollars a Plate to Stanley Ho—This Is H
Ice Cream Challenge — My Lips Are All Numb from Kissing!
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A simple, science-backed explanation: Why does braised pork turn so tough after cooking?
Today’s dose of happiness comes from convenience store snacks!
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“Pay 500 yuan to hire someone to cook—Lianzhou, Qingyuan!”
I Stormed Into a Xinjiang Sanatorium Just to Taste Authentic 【Xinjiang Snacks】!
Turns out cracking a coconut is this easy—just find this little “switch,” and it’s as simple as slic
Spent 3 days making this, and it’s actually a royal tribute!
Grinding soybeans with Grandma to make a handmade tofu skin feast—grilled, boiled, fried, and tossed
[College Student Career Guide] Fried Eggplant Boxes! The recipe worth thousands in tuition just drop