I’m sharing my recipe without holding back—check out how I make cucumbers; repeat customers love it!

Nangge has cracked the super-popular Wang Chicken recipe—this incredibly delicious red-oil tossed ch

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Washing snails with plain water is like eating dirt! Here's the right way to wash them, so all the d

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Stop wrapping dumplings one by one—here’s a lazy person’s trick to wrap 15 at a time, simple and fas

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You can make honey-glazed char siu pork right in a rice cooker—this method is awesome!

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Grilled Rainbow Trout + Beef Burger

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Put sugarcane into a high-speed blender, and out comes authentic, handmade brown sugar—this trick is

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This is what a real duck neck should look like—bright red, not darkened. Master this recipe, and you

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High-end restaurant onions sell for 58 yuan each—these are the tastiest onions I’ve ever eaten, and

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Lock in this recipe: homemade ice cream with a crispy shell—sweet, creamy, and completely free of ic

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The most detailed recipe for fish balls—complete with precise ingredient ratios—results in fish ball

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Rice grains dropped into scalding hot oil instantly pop into popcorn upon removal from the pan.

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Why is beef soup made by Fujian people so delicious? Here’s an insider’s secret recipe for tender me

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Homemade, authentically sliced filet mignon steak: I'll teach you the secret to making it tender and

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Stop consuming harmful food colorings! Here's how to make vegetable and fruit powders using veggies—

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Throw the tofu into the meat grinder, and it’ll turn into a delicious dish once it’s out of the pot—

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Steam century eggs in a pot, and when they're done, they'll be the star dish at the New Year's Eve d

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The big chunks of rock sugar are too hard to break apart—learn this clever little trick to easily cr

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Stop rolling dumpling wrappers one by one—here's a new method for you! Just use a single mineral wat

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The 2 dirtiest parts of abalone are packed with filth and heavy metals—stop eating them the wrong wa

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Use a spoon to debone chicken feet—simple, convenient, and quick!

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