A Qing Dynasty food blogger from 300 years ago teaches you how to make Minister's Tofu—hurry up and

The noodles have a really great texture! The spicy sausage is so flavorful!

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The prince did not invite us to dinner, but to show his respect. He ordered all kinds of delicacies

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Turns out there’s a clever trick to peeling chestnuts—try stewing them with chicken for an irresisti

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In my mom’s eyes, her daughter—the million-fan vlogger—is apparently not even as important as mahjon

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Turns out making tofu pudding is super easy—no gypsum or rennet needed, just a handful of soybeans a

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Warm up this fall with a spicy, hearty beef soup—tangy, rich, and utterly satisfying! Pair it with s

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🍚 I’m going to take on the Rice God challenge too!

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"Battle with love" Use love as camp to tease your head sweetly

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Cooking a deer leg?

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Big steak in Tom and Jerry

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Spend 500 yuan to make the biggest Snickers bar on the Internet!

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[1.3 billion eggs produced in a year on the egg liquid production line]

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This is exactly how I want to make mugwort qingtuan: soft, chewy, and perfectly stretchy!

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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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Hami melons can be sold like this!

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Squeeze Donut

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Don’t throw away jackfruit seeds anymore! Here are two ways to cook them—just as fluffy, sweet, and

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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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Petite Girl's Breakfast

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A lazybones’ three meals a day: No cooking required, done in just 5 minutes!

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