This chef-made breadcrumbs make the Wind-Protected Crab Tofu a total flavor bomb!

Just one bowl of fat tonight!

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Beachcombing in France, spicy crab making

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Elvis: How to Achieve Caviar Freedom for Just 5 Yuan!

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Fresh Shrimp and Sea Bass Stew—this time, it’s genuinely so fresh it’ll blow your mind! Fish and shr

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Seasoning for All Four Seasons (1): Wild Pepperberry — Pick it fresh and use it to braise dried duck

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On a scorching hot day, let’s whip up some tangy, spicy seafood in sauce! Pair it with chilled fern

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On a scorching hot day, whip up some tangy and spicy Yunnan-style mixed rice noodles—it’s so appetit

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In this freezing cold, let’s make a spicy Ningxia “la hu hu” hot pot! The aromas of the dipping vegg

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Chewing Taro Paste Milk Brick + Milky Snacks

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Giant Shrimp Dumpling

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Taro paste, taro paste, taro paste!

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Taro—how do you like to eat it?

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Making Japanese tofu is actually so easy! No need for gypsum or brine—once you learn it, you’ll neve

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Only now do I realize how easy it is to make your own fruit popsicles—no additives, just pure refres

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Chinese-style fried chicken with lemon iced black tea—so satisfying!

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Don’t always steam or braise your perch. Here’s a new way to cook it that’s neither fishy nor dry, a

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The ceiling of the braised pork world is about to be born!

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[Vlog]Found a rare big-size sea anemone at beach

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Pour eggs into scalding boiling water—once it’s out of the pot, you’ve got a nearly lost classic Chi

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Freshly cooked boneless beef trotters—so fragrant!

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