The 3 simplest ways to wrap zongzi, with detailed steps—no rice leakage, no undercooked bits. Learn

Want to know if a watermelon is sweet? Just take one look here—no need to guess!

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Cucumbers can be eaten this way too—each piece is crystal-clear, tangy, sweet, and incredibly appeti

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How can you prevent dragon fruit from discoloring? Don't fall for the scams anymore—this is the real

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Wrap wontons with a single stick—two seconds per piece, fast and neat!

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Why did I only just discover this divine way to eat bananas? It's even more delicious than ice cream

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Only today did I find out that you shouldn't eat these 3 parts of crayfish—they're dirty and smelly.

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Throw the pork ribs into the high-speed blender—once it's done, the dish is richly fragrant and incr

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Stop consuming harmful food colorings! Here's how to make vegetable and fruit powders using veggies—

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Stop using a spoon to make egg dumplings—here's a new method that lets you make one in just 8 second

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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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The most detailed recipe for fish balls—complete with precise ingredient ratios—results in fish ball

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How do you remove the inner membrane from Dandong large chestnuts? I've got a secret trick!

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Rice grains dropped into scalding hot oil instantly pop into popcorn upon removal from the pan.

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Steam the chicken legs in a pot, and once they're done, you'll have the classic mouthwatering dish:

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Only today did I find out: when steaming sweet potatoes, you can't just put them straight into the p

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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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This is the right way to peel a mangosteen—no messy hands, no juice running out, and it looks as bea

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

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Why is beef soup made by Fujian people so delicious? Here’s an insider’s secret recipe for tender me

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Who on earth came up with this? It's absolutely amazing!!!

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