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

Childhood snacks of the 80s and 90s—how many have you tried?

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Homemade, all-handmade sweet potato noodles and wide rice noodles—chewy, smooth, and bouncy. Simple

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Pork Knuckle Rice Bowl, Scrambled Eggs with Tomatoes, Grilled Sausage

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How much can you earn by setting up a stall selling rice cakes?

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Authentic crispy sugar cake: I’ll share the perfect ratio and techniques to make every piece hollow,

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Quail prepared this way has crispy skin and tender meat—it’s even more delicious than crispy baby pi

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Master this dough-rising technique and your steamed buns will be big and white!

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Today I made a pot of colorful steamed buns—just as beautiful as flowers! My 91-year-old grandma was

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This chicken dish is simply amazing—once it’s served, the aroma fills the entire house!

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New Year’s is just around the corner! Here’s a simple recipe for Fujian-style chicken feet that’s su

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Throw corn into a high-speed blender, blend it up, and when it’s done, it turns into mochi—soft, che

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Sweet potato balls taste best when made this way—once they’re served, the whole house is filled with

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How to make delicious Yu Xiang Pork Strips? Watch a hotel chef’s technique—this exclusive recipe is

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Stuff pork into garlic sprouts—once it’s out of the pan, you’ve got a nearly lost culinary treasure.

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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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When it comes to grass carp, I swear by this one method: simple ingredients yet full-flavored. No de

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Today I made a pot of tiger-skin tangyuan—so vibrant and delicious!

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At a luxury hotel, bitter melon costs 68 yuan per serving. This is the best bitter melon I’ve ever t

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The nearly lost “water-fried eggs”—cooked with no oil at all—are incredibly fresh, fragrant, and sil

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Pour rice into a high-speed blender, and out comes refreshing liangpi—no need to wash or knead the d

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