You'd definitely say that making it yourself is expensive and troublesome.

Only found out today that you shouldn't eat these parts of crabs—dirty, bitter, and full of bacteria

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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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Only today did I realize that steamed buns and flower-shaped rolls can be made so beautifully, and t

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

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This technique is truly amazing—65-year-old chef's signature skill: perfectly cooked poached eggs wi

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Sprouting peanuts saves you money—peanut sprouts that cost 30 yuan per jin can be easily grown at ho

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How to preserve fresh shrimp? An old fisherman taught me a trick—keep them fresh for three months!

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Only today did I realize watermelons can be cut this way—no messy hands, no juice running everywhere

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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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What is it like to eat a whole 320-pound yak? High-end ingredients often only require the simplest c

gu____ishika

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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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There is a small switch on the pomegranate. Tap it lightly with a spoon and all the pomegranate seed

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When boiling frozen tangyuan, should you use cold water or boiling water?

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Aniu’s sister is here at the store!

panggexiaomaibub

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Why Fujian-style wontons taste so delicious? Here's my secret recipe, passed down only to a select f

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You don't even need to buy bamboo leaves if you wrap zongzi this way!

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The recipe secretly shared with me by my 92-year-old grandma—old generations really knew how to eat,

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I just found out today that there is a little switch on the chicken feet. Just break it and you can

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When buying crayfish, should you choose the green-shell or red-shell variety? Turns out the differen

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This new method is really great. It turns out that you can make fried eggs with just a small spoonfu

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