In 1985, for the first time in front of foreigners from various countries, I made my signature soy-s

No wonder this recipe is lost!

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Why Is Huaiyang Cuisine the Star of State Banquets?

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Not a single move is superfluous! A Chinese chef specializing in Cantonese cuisine masterfully prepa

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Soy-Glazed Chicken

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You think slicing and stir-frying pork liver is as easy as pie? Think again—it’s actually super tric

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Why has this dim sum, which was extremely popular 40 years ago, become lost now?

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Can't even stir-fry a simple green vegetable properly, yet you call yourself a chef? Do you think al

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The fish I hate the most is crispy grass carp—it’s rock-hard, bone-dry, and doesn’t even taste like

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Do you really know how to make boiled shrimp? It turns out there's more to it than meets the eye.

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