56 Views PremiumOct 4, 2025
It’s Not Just Chili Oil
0 View
Making maltose at home
1.6K Views
Authentic crispy sugar cake: I’ll share the perfect ratio and techniques to make every piece hollow,
116 Views
New Year’s is just around the corner! Here’s a simple recipe for Fujian-style chicken feet that’s su
46 Views
To Spend Seven Days Making Maltose from Wheat Malt
593 Views
If you sweat a lot in hot weather, try these juicy dumplings with a crisp, refreshing filling that c
114 Views
Today I made a pot of colorful steamed buns—just as beautiful as flowers! My 91-year-old grandma was
63 Views
Today I made a pot of tiger-skin tangyuan—so vibrant and delicious!
71 Views
Only today did I realize how easy it is to make tofu pudding! Once you learn this new method, you’ll
33 Views
Turns out, using sago to wrap zongzi makes them even softer, chewier, and sweeter than those made wi
22 Views
Taro roots are tossed into scorching hot oil, and once they’re out of the pan, you’ve got a nearly l
29 Views
The nearly lost “water-fried eggs”—cooked with no oil at all—are incredibly fresh, fragrant, and sil
460 Views
What are the benefits of boiling eggs with mugwort leaves? It’s considered a “miracle cure” in folk
9 Views
No wonder hotel-style spare ribs are so delicious—turns out the technique is super simple! Master it
211 Views
Throw corn into a high-speed blender, blend it up, and when it’s done, it turns into mochi—soft, che
35 Views
Turns out you can make bubble tea with dragon fruit—each pearl is crystal-clear and absolutely gorge
73 Views
You can have salted egg yolks ready in just two days—creamy, sandy, and oozing with oil. Perfect for
65 Views
This way of cooking taro is so delicious—crystal-clear, beautiful to look at, and incredibly tasty.
31 Views
Only today did I learn that you can make tofu jelly with mung beans—chewy, smooth, and perfect for b
84 Views
No matter what kind of fish, just remove these 6 parts and it won’t taste fishy no matter how you co
356 Views