Today, a Cantonese chef came to the restaurant for a tasting and quoted a price of 19,000. So the ex

Third match against Red Devil Shrimp, still the same verdict

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You ask me how hard it is to roast a chicken? It’s just that I’ve been roasting it from summer all t

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When roast goose is paired with plum sauce, even gnawing on the bones makes your mouth water, slurpi

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Absolutely insane! Super Spicy Shaoxing Wine-Marinated Chicken—Spicier Even Than Cao’s! One Bite Wil

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Big Cockroach Can Fly!

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Does anyone remember what this very thin rectangle is called?

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Dinosaur-Egg Fried Rice and Garlic-Scented Whole Frog Legs Are So Fragrant! A Guangdong Native in Sh

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Believe it or not, Aunt Ba sold you out!

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Baotou ⭐ Impression〖7〗

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A Deep Kiss from Chongqing to Guangdong

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Little bunny enjoys a full vegan feast!

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My roommate’s braising short ribs are ready—time to toss them with a bowl of turkey noodles and real

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This artificially bred blue shark was mastered by a 30-year veteran Cantonese chef.

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Today, a master who just left Liyuan has joined us—let’s see how he removes rust from a rusty iron w

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Guangdong's cuisine is truly worthy of its reputation

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Honeycomb corn is a classic dish that everyone still loves to eat!

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Everyone says Cantonese chefs can’t cook without a wok with two handles. But today, let’s see how a

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Today, a Cantonese chef came to the restaurant for a trial cooking session and quoted a price of 19,

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A classic old-school dish: corn pancakes—still a favorite among everyone today!

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The most down-to-earth chiffon cake on the entire internet

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