Today, a Cantonese chef who just left a high-end restaurant came to the shop. Let's see how he uses

Juicy Scallion-Braised Pork Cutlet—Savor the Meaty Broth Over Rice for an Unbe-leaf-able Flavor! Pai

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🍗 Cola Chicken Wings, Scalded Rice, Gate Nail Meat Patties, Grilled Sausages, and Pan-Fried Buns!

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What are the differences between Domino's Pizza in the U.S. and the U.K.?

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Taizhou Dad’s Home-Style Cooking: Braised Pork Ribs That Go Perfectly with Rice! Served with Grilled

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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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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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Don’t throw away the pork skin you’re not eating—tie it up with string, and when it’s done, you’ve g

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Juicy, Crispy Cantonese Roast Goose That’ll Melt in Your Mouth in One Bite!

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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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[Recreating Huang Jihuang’s Three-Sauce Braised Pot] Decoding the Recipe for That Thick, Stretchy Sa

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Only found out today: You can make tofu from peanuts—no gypsum or brine needed! 1 jin of peanuts yie

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Don’t boil fresh corn anymore—here’s a totally new way to cook it that’s crispy, fragrant, and super

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[Volcano Steak Rice Bowl] Turns Out Steak and Chinese Spicy Pepper Sauce Are the Ultimate Match! So

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Braised Pork with Vinegar-Sautéed Bean Sprouts Over Rice—So Damn Delicious!

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The ultimate way to make Guangdong-style poached chicken: crispy skin, tender meat, and fragrant bon

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Stop boiling pork liver in soup! Learn this method instead—spicy, flavorful, and just as delicious a

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My grass carp is never braised—here’s a lazy recipe that skips frying and pan-frying, and once you t

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Pour eggs into scalding boiling water—once it’s out of the pot, you’ve got a nearly lost classic Chi

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Don’t just toss the eggplant straight into the pan—add this extra step to keep it oil-free, prevent

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Those soft and chewy pork knuckles—I’m digging in first to show my respect!

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