Find this little switch on the chestnut, press it gently, and the shell comes off easily—quick and i

How do you make chewy and bouncy meatballs? Master this perfect ratio recipe, and every meatball wil

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No need to buy the air-dried chicken priced at 55 yuan per jin—here’s the secret recipe for a mildly

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[ONHWA] The chewing sound of mackerel sashimi! Raw mackerel

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[ONHWA] The chewing sound of grass carp sashimi!

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How to make bouncy chicken meatballs? Sharing my experience after six failed attempts—follow these s

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I’ve priced this dish at 3 million!

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Why are there so many weird restaurants in Shanghai? Chinese Banmai cuisine for 2300 yuan per person

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I just found out today that you can make mooncakes with fruit—no need to knead dough, just fruits ar

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Only today did I realize how easy it is to remove the eyes from a peeled pineapple—just one straw do

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Should you use hot or cold water for steamed egg custard? How long should you steam it? Turns out th

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It turns out you can make tiger-skin chicken feet using an air fryer—no deep-frying required! This n

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A 92-year-old grandma's traditional recipe—this old-school eggplant dish is truly amazing, passed do

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As expected, it truly lives up to its secret recipe—this Northeastern guy who runs a barbecue restau

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You can tell if a watermelon is sweet just by taking a look here—1. Look, 2. Feel, 3. Tap, and you'l

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Chive dumplings without chives—what an amazing taste!

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I just realized that it is so simple to cook poached eggs. They are not loose and have no white foam

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Which one do you think is more cruel?

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No bragging, but the grilled fish I make is famously delicious in my WeChat Moments—these three poin

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[ONHWA] The chewing sound of grilled beef intestines!

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Today I learned that peeling mango is so simple, without dirtying your hands or leaking juice, it is

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