Make the watermelon and cabbage look so good that you can't eat them #cold dish plating decoration s

A table full of signature dishes = an early-starting Golden Week!

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So this is how restaurants slice chicken gizzards—no wonder they’re so crispy and flavorful! The tec

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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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Dinner of the Rich in America's Slums~

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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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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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Japanese Cuisine - How to Make Salmon (from Kyushu) Sashimi

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Soft Lotus Root Salad

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Even a little bit of cash gets bragged about nonstop...

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The Chinese are accused of cutting vegetables incorrectly! Chinese chefs are expressing their dissat

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Grinding soybeans with Grandma to make a handmade tofu skin feast—grilled, boiled, fried, and tossed

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Set up a fire, roast chicken

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[Tomato Meat Sauce Rice Noodles] No need to stir-fry frozen tomatoes—just turn them straight into sa

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This is the REAL deal when it comes to hotpot rabbit! Tender and smooth on the tongue, perfectly spi

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The best fat-reducing meals

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Creative cutting of lotus root

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One Seat, One Fruit (37): Sour Papaya—Yunnanites’ Taste of Hometown Nostalgia | Brother from Western

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This is how to cut vegetables beautifully and simply

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Have a fat-loss meal with just a small square of rice and a tiny grilled sausage!

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First meal back in Chongqing after a long night: Spicy-hot hot pot at its finest!

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