Put the dragon fruit into the rice and crush it. It is a new way to eat rice that has been very popu

Has all the snail rice noodle I’ve eaten over the years been fake all along?!

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So this is how ramen is made in restaurants—no wonder it’s so thin, long, and never breaks! The tech

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[ONHWA] The sound of chewing fresh bamboo shoots!

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This is how you season the filling for cabbage buns to make them irresistibly fragrant—each bite is

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Stir-fried clams: Never blanch them first! A veteran fisherman taught me this trick to purge sand th

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A top chef earning 400K a year tosses eggs into scorching hot oil—and it instantly becomes their sig

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This old-school pork recipe is the best—just whack it with a stick, and you’ve got a longevity soup

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[ONHWA] Dongpo pork + Xiaolongbao chewing sound!

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Shrimp Slurry Vermicelli Hot Pot

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Elvis: How to Achieve Caviar Freedom for Just 5 Yuan!

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Cooking Juicy Striped Beef Skewers in a Relaxing Country Life — Luba Fro

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All our lives boil down to just three meals a day—so love life and savor every bite!

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Pink and Tender Snowflake Beef

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I never steam steamed buns with my flour—here’s a super-easy recipe that’s simpler than making baozi

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Basic Supplies for a Post-Apocalyptic Wasteland: White Bread

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Turns out frying peanuts is this easy—no pan-frying, no deep-frying, and every peanut comes out crys

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No wonder restaurant grilled fish tastes so amazing—this is the secret! Spicy, numbing, fresh, and f

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This heavenly way to eat eggs is *so* perfect for summer!

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It’s insanely spicy lately! This mind-blowing boiled frog in Chongqing has me jumping up and down fr

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Who knew that just boiling glutinous rice balls in a pot would turn them into those 28-yuan-per-box

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