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

I've never dared to put this dish, chilled oyster meat salad, on the menu, but I really love it. Fre

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I didn’t finish the cauliflower, so I dried it in the sun—and it turned out to be surprisingly delic

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How can you prevent dragon fruit from discoloring? Don't fall for the scams anymore—this is the real

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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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A friend came by to try the crispy roast suckling pig, and Chef Liang personally roasted an entire o

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Eating a big chicken leg like this is just too delicious!

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Spicy kimchi stir-fried with pork, stir-fried loofah, served with instant noodles—so delicious with

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What on earth is that limited-edition spring vegetable that has Koreans lining up and going crazy to

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

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Hand the delicious food right out of the screen!

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Make a Gorgeous Yogurt Fruit Pudding Cake with Just Yogurt and Fruit!

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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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Fifteen divine ways to cook pork, and the last one has been enjoyed by a billion people

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How to steam vegetable steamed buns without discoloration? Sharing my experience after failing eight

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Wrap wontons with a single stick—two seconds per piece, fast and neat!

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A Nerd’s Prayer

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Don’t toss those leftover apricots—learn how to turn them into apricot slices that sell for 29 yuan

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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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Teach you how to make rice wine at home, the golden ratio, juicy and sweet, 5 kilograms of glutinous

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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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