Today, a Cantonese chef who previously worked at a high-end restaurant came to the shop for a trial

The Golden Legend. Monthly Sales of 20000 of Maw Chicken

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Like rubies sparkling atop the clouds—gorgeous to look at: Pomegranate Cream Cake

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Venezuela 🇻🇪💪 Ham Bread 🍞🌭

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Let’s make a bowl of Chongqing Xiaomian—it’s so satisfyingly spicy and numbing! Pair it with homemad

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Only today did I realize that natural plants can dye rice in all sorts of vibrant colors—it’s truly

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Grinding soybeans with Grandma to make a handmade tofu skin feast—grilled, boiled, fried, and tossed

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Home-style cooking is just unbeatable!

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Hua Nong Brothers: Slaughter the snakehead fish and loach to make pickled cabbage fish—it’s so delic

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Of course, you’ve gotta pound rice cakes for the New Year—steaming, boiling, frying, or roasting—it’

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This meal is mind-blowingly delicious!

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[Detailed Tutorial] Shiny, Chewy Stir-Fried Green Beans with Noodles: A Step-by-Step Guide Even Begi

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Taro—how do you like to eat it?

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So this is how restaurants slice chicken gizzards—no wonder they’re so crispy and flavorful! The tec

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[Tomato Meat Sauce Rice Noodles] No need to stir-fry frozen tomatoes—just turn them straight into sa

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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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This is the REAL deal when it comes to hotpot rabbit! Tender and smooth on the tongue, perfectly spi

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A Unique Way to Enjoy Pork Intestines: Tofu Blood Sausage

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On a scorching hot day, let’s whip up some tangy, spicy seafood in sauce! Pair it with chilled fern

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Chow Down on “Spring” — Sour Wild Greens

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I heard only people from Guangdong dare to eat this?

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