Congee Production Process: Seal the Lid First, Then Cook

Warm, steamed dishes are perfect for winter! Today’s steamed dish recipes: Silky Chicken Thighs | Co

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【Eight Treasures Porridge】Abracadabra❤ Passionate dance in the desert

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A moth that draws flies on its wings—Broad-banded Hook-tip Moth

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Head Chef Reveals: How to Make “Roasted Beef Leg” — Perfect for Chilling Out and Grilling While You

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For 4 yuan, go all in on the chili oil with the earthenware tofu pudding; for 2 yuan, get a big flow

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Are You Afraid of the Giant Octopus?

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I wouldn’t trade this duck-leg rice bowl for anything—even if a god offered me something better!

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I messed up by accident, but Uncle Si doesn’t mind—he’s secretly determined to remake it from scratc

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Wang Gang and Fourth Uncle Make Sichuan-Style “Cured Meat” & Spicy “Soy Sauce Meat” for the New Year

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Hua Nong Brothers: Eradicate Pests—Start by Eating ‘Em! Tastes Really Great!

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In Beijing, sliced shabu lamb costs 50 yuan per jin—4 plates of meat plus a serving of bok choy come

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[Sister Xiao Gao] Zijujuan

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For just 2.8 yuan, I stuffed myself with a massive four-in-one Laowan Noodles—bowl bigger than my fa

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Sports Academy | What a Female Weightlifting Major Eats in a Day

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Uncle Xia shows you how to make homemade烤鱼—no oven required! Crispy, flavorful, and so good it’ll ma

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The spiciest snack I tried at Kunming’s farmers’ market: 17-yuan grilled chili eggplant with smashed

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Chef Makes a Mega-Massive Burger for Dinner After Work

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Wang Rong, mom of three, cranks the stench factor up to 11 this episode—her high-energy antics reall

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The ultimate show-off-style jianbing—had to wait two days just to sink my teeth into it, and it’s st

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You’ve come to the right place for meat—this whole street is packed with Xinjiang delicacies! Kashga

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