Pour watermelon into scorching hot oil—once it’s out of the pan, you’ve got a nearly lost delicacy!

Spent 3 days making this, and it’s actually a royal tribute!

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

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Wrap green beans in dough, and once they’re out of the pan, you’ve got a signature dish! This method

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

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

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

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Sprouting peanuts saves you money—peanut sprouts that cost 25 yuan per jin can be easily grown at ho

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When buying crayfish, should you choose the green-shell or red-shell variety? Turns out the differen

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Making bean-flour rice puffs with homemade maltose

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There’s no such thing as a useless weed in the countryside—everything can be put to good use. Have y

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Washing snails with plain water is like eating dirt! Here's the right way to wash them, so all the d

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

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It turns out cutting a pineapple is so easy—no need to scoop out the eyes or peel it, quick and effo

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Essential for the New Year: Carp Steamed Buns & Jujube Flower Buns—Easy to Make, Beautiful, Deliciou

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

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This is the BEST way to cook glutinous rice—soft, chewy, and irresistibly bouncy. You could eat it 5

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Even the best clay pot can crack if you don’t season it properly—here’s the right way to break it in

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Homemade Blueberry Rice Wine: I’ll Share the Exact Ratio and Recipe—Juicy, Sweet, Richly Aromatic, a

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Today I steamed 13 adorable, chubby little pig buns in one pot—so cute and irresistible!

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Is Qianlong Cabbage Really a Cold Dish? See How a Five-Star Chef Earning ¥20,000/Month Makes It!

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