High-end restaurant onions sell for 58 yuan each—these are the tastiest onions I’ve ever eaten, and

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Which of these faded internet-famous foods would you dare to try?

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A friend came by to try the crispy roast suckling pig, and Chef Liang personally roasted an entire o

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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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Pouring a watermelon into scorching hot oil—and out comes a classic dish! I’m seeing this cooking me

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Sprouting peanuts saves you money—peanut sprouts that cost 25 yuan per jin can be easily grown at ho

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Hand the delicious food right out of the screen!

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Should you scramble the eggs first or fry the rice first when making fried rice? So many people get

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Your favorite giant deep-sea octopus feet and head-exploding long-legged octopus

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A top chef earning 400K a year tosses eggs into scorching hot oil—and it instantly becomes their sig

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Fifteen divine ways to cook pork, and the last one has been enjoyed by a billion people

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A must-prepare dish for New Year guests at my home: cold dressed bitter chrysanthemum — crisp, refre

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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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Authentic crispy sugar cake: I’ll share the perfect ratio and techniques to make every piece hollow,

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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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Fujian Horse Cake That Tastes Better Than Cake: Here’s the Secret Recipe They Never Share—No Eggs Ne

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This way of poaching eggs is amazing: no messy bits, no foam, and every egg comes out perfectly roun

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Simple Snow Skin Mooncake Recipe: Just Use Glutinous Rice Flour! Soft, chewy, and juicy with every b

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Remember not to wash mulberries directly with water, as this is equivalent to eating insect eggs. He

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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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