You probably have a rice cooker at home, right? It’s simple, quick, and produces dishes that are won

One of the best traditional white-cut chicken, with raw bones and cooked meat, and even ginger dippi

chushixujiale

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Collect This Lamb Guide, Unlock the Ancient and Modern Ways!

Matichufang

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Making of a jiucy Chasyu in 27 days

Qiechichihehe

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The Golden Legend. Monthly Sales of 20000 of Maw Chicken

Matichufang

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

daoyuesheshiyuji

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The secret recipe for [Soy Sauce Chicken], priced at 85 yuan per piece—learn the trick and I’ll shar

shangbanzudebiandang

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Salt-baked sea bass 🌊

hundanmeishijia

23 Views

Can't even stir-fry a simple green vegetable properly, yet you call yourself a chef? Do you think al

chushixujiale

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Not a single move is superfluous! A Chinese chef specializing in Cantonese cuisine masterfully prepa

laiquzhijianbiao

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Do you really know how to make boiled shrimp? It turns out there's more to it than meets the eye.

chushixujiale

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This dish truly tests the fundamental skills of Cantonese chefs—stir-fried Chinese broccoli. Two mas

xiguachuixuejieshuo

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When eating Cantonese food, you have to mention Buddha Jumps Over the Wall, but the quantity is not

lingzireiko-

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Kiple Coffee Grinder

bili_1962898784

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The Hong Kong-style tea restaurant's scrambled eggs, watched by a million people—did I actually hold

chushixujiale

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In 1985, for the first time in front of foreigners from various countries, I made my signature soy-s

chushixujiale

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All the staff are hardcore Cantonese cuisine, no routine, all love

lingzireiko-

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The correct way to make seaweed egg drop soup

chushixujiale

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I'd say most Cantonese people haven't tried it—does anyone disagree? Traditional dry-fried beef nood

chushixujiale

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

zhangyikeecho

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This 10-pound crocodile was clearly arranged by the Cantonese chef, and the five ways of eating it b

zhangyikeecho

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