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One of the best traditional white-cut chicken, with raw bones and cooked meat, and even ginger dippi
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Collect This Lamb Guide, Unlock the Ancient and Modern Ways!
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Making of a jiucy Chasyu in 27 days
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The Golden Legend. Monthly Sales of 20000 of Maw Chicken
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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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The secret recipe for [Soy Sauce Chicken], priced at 85 yuan per piece—learn the trick and I’ll shar
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Salt-baked sea bass 🌊
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Can't even stir-fry a simple green vegetable properly, yet you call yourself a chef? Do you think al
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Not a single move is superfluous! A Chinese chef specializing in Cantonese cuisine masterfully prepa
Do you really know how to make boiled shrimp? It turns out there's more to it than meets the eye.
This dish truly tests the fundamental skills of Cantonese chefs—stir-fried Chinese broccoli. Two mas
When eating Cantonese food, you have to mention Buddha Jumps Over the Wall, but the quantity is not
Kiple Coffee Grinder
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The Hong Kong-style tea restaurant's scrambled eggs, watched by a million people—did I actually hold
In 1985, for the first time in front of foreigners from various countries, I made my signature soy-s
All the staff are hardcore Cantonese cuisine, no routine, all love
The correct way to make seaweed egg drop soup
I'd say most Cantonese people haven't tried it—does anyone disagree? Traditional dry-fried beef nood
This artificially bred blue shark was mastered by a 30-year veteran Cantonese chef.
This 10-pound crocodile was clearly arranged by the Cantonese chef, and the five ways of eating it b