One little tap—and it’s amazing!

A few stalks of greens have already become something I can’t afford.

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If there’s a problem, just solve it with a bowl of shàozǐ miàn.

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Make ice cream with just a coconut—rich coconut flavor, silky smooth, and totally free of icy bits!

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Let’s get some lamb intestines—whose absolute favorite will it be?

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[Da Leizi, the Non-Spicy One] New release is live—check it out now!

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Bow down at my feet!

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Challenge: Left or Right!

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Eating Giant Squid Hot Pot

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What if you couldn’t resist and bought yourself a sausage grill…?

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Can’t crack open a coconut? Just make a single cut at the bottom, and it’ll open perfectly!

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Check out how a top chef with a 390K annual salary makes crayfish—the hotel’s secret recipe delivers

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Store leftover tomatoes like this and they’ll stay fresh for a whole year—super easy!

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A lazybones’ three meals a day: No cooking required, done in just 5 minutes!

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This is exactly how I want to make mugwort qingtuan: soft, chewy, and perfectly stretchy!

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Blow onions with a fan—it’s surprisingly magical, and so many people don’t even know about this tric

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So this is how restaurants slice chicken gizzards—no wonder they’re so crispy and flavorful! The tec

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Cracking Open a Coconut

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This dish is all the rage lately: Shunde-style steamed pork ribs—sizzling with oil as soon as they h

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Zero-Fail Braised Fish Tutorial!

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Homemade steamed pork powder—10x more flavorful than store-bought! Easy two-step recipe that’s done

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