I just realized that it is so simple to cook poached eggs. They are not loose and have no white foam

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A must-prepare dish for New Year guests at my home: cold dressed bitter chrysanthemum — crisp, refre

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Making bean-flour rice puffs with homemade maltose

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A Nerd’s Prayer

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I spent a thousand on coconut snails, and I never expected they’d turn out this delicious

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A friend came by to try the crispy roast suckling pig, and Chef Liang personally roasted an entire o

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Peeling mangoes is actually so easy—no messy hands, no juice running down! This new method is truly

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Pour watermelon into scorching hot oil—once it’s out of the pan, you’ve got a nearly lost delicacy!

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Make a Gorgeous Yogurt Fruit Pudding Cake with Just Yogurt and Fruit!

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Is a free order okay? Uh… no.

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You can tell if a watermelon is sweet just by taking a look here—1. Look, 2. Feel, 3. Tap, and you'l

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[Food]Customer ordered a huge & round fried egg

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Fifteen divine ways to cook pork, and the last one has been enjoyed by a billion people

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Should you use hot or cold water for steamed egg custard? How long should you steam it? Turns out th

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This new method is really great. It turns out that you can make fried eggs with just a small spoonfu

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Remember not to wash mulberries directly with water, as this is equivalent to eating insect eggs. He

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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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A 92-year-old grandma's traditional recipe—this old-school eggplant dish is truly amazing, passed do

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To make perfect green rice balls, remember these 2 key tips: they won’t collapse or discolor, and th

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A must-eat Mid-Autumn treat: golden crust wrapped around tender tofu and three eggs—fold it up, roll

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