Cabbage xiaolongbao are unbelievably delicious—bite into them and you’ll taste juicy, tender, crisp

Learn to make the New Year’s Eve dish “Fortune Shines Bright” at home—just use okra for a stunning a

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Various men and women behaving inappropriately on Japanese trains

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My sister-in-law makes a million yuan annually thanks to this—free sharing of the commercial recipe

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

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ᴇᴘɪꜱᴏᴅᴇ 2. ᴛʜᴇ ᴠᴇɴᴅᴇᴛᴛᴀ ᴏꜰ ᴀɴ ᴇɴɢʟɪꜱʜ ꜱᴜʙ

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ᴇᴘɪꜱᴏᴅᴇ 3. ᴛʜᴇ ᴠᴇɴᴅᴇᴛᴛᴀ ᴏꜰ ᴀɴ ᴇɴɢʟɪꜱʜ ꜱᴜʙ

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This is what a real duck neck should look like—bright red, not darkened. Master this recipe, and you

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Don’t ever just rinse strawberries with salt—it’s like eating bug eggs! Here’s a foolproof trick to

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No wonder restaurant braised pork knuckles taste so amazing—turns out the method is unique, making t

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Stop rolling dumpling wrappers one by one—here's a new method for you! Just use a single mineral wat

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Want to know if the crabs are plump and fatty? Just take a quick look here—pick one, and you're guar

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How can green onions be stored for a long time? A veteran chef taught me a classic method that keeps

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Year after year, there’s always plenty of festive food—this peacock-display steamed fish is a showst

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Only today did I realize that no matter what kind of fish you're cooking, as long as you remove thes

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Throw soybeans into a high-speed blender, and you’ve got silky soft tofu in no time! Master this new

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Homemade Osmanthus Glutinous Rice Wine: A Simple Trick to Keep It from Turning Sour or Growing Mold—

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Turns out opening a coconut is this easy—just find this little switch and pop it open effortlessly!

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Someone questioned me: Why bother doing all this right in front of the camera? Wouldn’t it be fine j

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After long-term use, your cooking pot becomes dirty and sticky. Here's the simplest way to deal with

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Turn leftover preserved eggs into colorful two-tone preserved egg sausage—beautiful and delicious!

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