After more than 50 years of research on fried tempura, what can I do?

How "trendy" are the conches escorted to the table by the chef?

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8 jin of king crab, 4 jin of blue swimming crab—taste eight flavors in one go!

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Make [Tempura Don] from 9 Shrimps. This Is All You Want from Tempura

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Not having opened a breakfast shop in my lifetime is my biggest regret.

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In Northeast China, there’s a city where you can eat all the seafood and strawberries you want: Dand

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Spicy octopus is so delicious! Indulging in spicy strips and skewers is such a blast!

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Jianghu Beef with the Skin On—That Mind-Blowing Texture Hits You Right in the Head! Old Wang’s Langu

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Pigs are advancing! Pigs are advancing! ! !

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Special Challenge! Tempura Lobster Recipe

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A massage in Japan made me cry

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Is this bone setting or me being squeezed and kneaded like plasticine?

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30 years of expertise: master 7 types of dumplings in no time!

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The Rice Sage's Fantasy

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Making a pot of authentic Shanghai-style braised pork—so fragrant you’ll be dazed by the meaty broth

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It’s not that you can’t afford Yimi Tanghulu, but Yimi starch sausage is more cost-effective!

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First, let your mouth go home for the New Year! Late at night, enjoy a deluxe dry- tossed Chongqing

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Everything can be made into tempura, everything can be fr-fri-fried

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Warm up with a steaming little pot of rice noodles on a snowy day—paired with juicy oil-skin baozi!

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Celebrating the move with braised pig trotters and beef tendon—spicy, flavorful, and perfect with ri

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That darned curiosity…

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