Throw lotus root into the meat grinder—once it hits the pan, you’ve got a classic dish that’s tender

You can tell if a watermelon is sweet just by taking a look here—1. Look, 2. Feel, 3. Tap, and you'l

1.6K Views

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

567 Views

This new method is really great. It turns out that you can make fried eggs with just a small spoonfu

866 Views

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

1.9K Views

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

573 Views

A 92-year-old grandma's traditional recipe—this old-school eggplant dish is truly amazing, passed do

99 Views

Should you use hot or cold water for steamed egg custard? How long should you steam it? Turns out th

350 Views

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

759 Views

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

28 Views

Homemade sesame oil is *so* different from store-bought—here’s the exact ratio and recipe to make yo

69 Views

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

2.1K Views

Don’t just wrap zongzi directly—here’s a clever trick to keep the rice from spilling and the wrapper

39 Views

No matter what kind of fish, just remove these 6 parts and it won’t taste fishy no matter how you co

493 Views

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

158 Views

This way of cooking bok choy is so delicious—you could eat it 7 times a week and never get tired of

871 Views

I totally regret not discovering this kitchen must-have sooner—it’s all over the internet for a reas

21 Views

Free recipe for lemon chicken feet worth 3,000 yuan—perfect proportions for an irresistibly tangy an

17 Views

Turns out there’s a clever trick to peeling chestnuts—try stewing them with chicken for an irresisti

26 Views

Steam century eggs in a pot—surprisingly delicious! A serving at a restaurant costs 49 yuan, but it

59 Views

The recipe secretly shared with me by my 92-year-old grandma—old generations really knew how to eat,

128 Views