The little egg rice is so cute that I can’t bear to eat it

Only today did I realize you can actually make mooncakes with just rice—and they’re even tastier tha

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Today I made a pot of fruit crystal zongzi—my 90-year-old grandma was blown away, raving that it’s j

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Venezuela 🇻🇪💪 Ham Bread 🍞🌭

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This Is the Right Way to Clean Pork Stomach!

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An egg roll with molten filling made on a griddle that’s been cleaned with ice cubes just doesn’t ha

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Super delicious shredded king oyster mushrooms: a simple no-boil, no-fry recipe that’s perfectly dry

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If you’re blasting the AC every day, whip up some brown sugar, ginger, and jujube rice tea—it’s perf

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Homemade All-Purpose Peanut Butter: Super Simple to Make, Richly Aromatic—As Long as You’ve Got Pean

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No need to buy sauerkraut—here’s how to make it at home! Perfect golden ratio ensures it stays mold-

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The star dish of the New Year’s Eve dinner: “Get Rich Overnight” — vividly green, fresh, fragrant, c

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No wonder restaurant lemon chicken feet taste so good—there’s a secret trick behind it: tangy, spicy

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Turn sweet potatoes into chewy, bouncy balls—this whole pot won’t even be enough!

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I’ve never seen anyone crack eggs right into a radish before!

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These taro balls are so fragrant—silky, chewy, and irresistibly delicious. The savory broth is packe

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The super-popular fresh meat pies from the night market stay soft even when they’ve cooled down!

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Only today did I learn: If you remove these 5 parts from grass carp, it’ll never smell fishy—once it

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Why is ginger-soy duck from Fujian so darn delicious? Here’s the secret recipe they never share—mast

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Homemade Luncheon Meat: No Additives, Just Mix & Steam—Yumminess That Beats Store-Bought Ham!

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Big Fish & Meat (8): Frost’s Descent—Fat Crab Roe at Its Peak! Let’s Cook a Spicy, Fragrant Pot of C

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Homemade sesame oil is *so* different from store-bought—here’s the exact ratio and recipe to make yo

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