bakwan sayur

Challenging Henan’s black water preserved eggs—what else do you want me to take on?

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DIY zongzi mold: 30 seconds per zongzi, perfectly shaped and leak-proof every time—easy for beginner

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Dora B-Mon

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This insanely delicious Xinjiang grilled lamb ribs are surprisingly easy to make—crispy on the outsi

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Last stash from before—my final trip back to Old Kitchen for a simple treat: some snow frog!

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66 Jin of beef shank—just keep it simple and enjoy some hearty beef!

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[Nado Official CC] Bridal Shower: Macarons That Make You Gain Weight—Natto’s So Happy!

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Starving for a day to feast at a 4-star hotel in Caoxian: a ¥74 all-you-can-eat buffet with hundreds

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A pot of colorful dumplings as beautiful as flowers—stunning to look at and delicious to eat!

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How Many Crab-Bean Buns Can My Mom Make with 10 Jin of River Crabs?

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Crunch! Happiness kicks off.

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Since you suspect it’s fake eating, here’s the extended version!

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China’s biggest seafood market: blue swimming crabs for just 25 yuan per jin—so cheap!

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Are oranges male or female? Turns out we’ve been getting it wrong this whole time—only *this kind* o

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[Turns Out There Really Are Shrimp in Shrimp Crackers! Unveiling the Secrets of a Japanese Shrimp Cr

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Challenging the Zombie Tuna—What else do you want me to take on?

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Today’s meal was amazing—those mille-crêpes are just so good, I’m obsessed! So delicious!

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DIY All-Purpose Lao Gan Ma Sauce — Unlock a Whole New World of Flavor Combinations!

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[Don’t Koreans Eat Pork Ribs? ~ The Fresh Pork Disassembly Factory]

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Challenge: Eating Water Chestnuts Raw!

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