Thumb Fried Buns

Elvis Presley: A Divine Way to Eat Potatoes—Chewy, Sweet-and-Sour, and Bursting with Juice!

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Huge engineering challenge: Can you create an exquisite spread using just one whole camel skin?

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Young guy dives into the river to scoop up 20 lbs of snails, then whips up a sizzling stir-fry to sa

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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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One sip and it’s a calorie bomb!

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If you’ve never tried this dish, you’re missing out! Xiamen’s famous Ginger-Infused Duck: a bowl of

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Only found out today: You can make tofu from peanuts—no gypsum or brine needed! 1 jin of peanuts yie

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Don’t throw away leftover rice like this at home anymore—here’s how to turn it into an insanely deli

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The New Year is coming soon, make a pot of hot dumplings for your family, with thin skin and big fil

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Hua Nong Brothers: Slaughter the snakehead fish and loach to make pickled cabbage fish—it’s so delic

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In fall, you gotta eat more winter melon! Ever since I learned this recipe, my family devours 2 whol

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Stuff the meat filling straight into a whole cabbage—once it’s out of the pot, it’s a signature dish

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Can You Eat Sprouted Potatoes? These Foods Double Their Nutrition When They Sprout!

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This way of poaching eggs is amazing: no messy bits, no foam, and every egg comes out perfectly roun

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Homemade Chocolate Ice Cream: No Eggs, No Heavy Cream—Silky Smooth with Zero Ice Crystals!

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No need to buy that ¥50/lb dried fish—here’s the secret recipe: spicy, savory, and irresistibly flav

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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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On a rainy day, I made a whole pot of thumb-sized pan-fried buns for the family—they smell amazing!

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Hot pot tastes best this way! Tear and blanch the whole layer-by-layer tripe—it’s spicy, numbing, fr

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Promise me you’ll try this recipe—it’s seriously, insanely delicious!

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