Episode 66: A Complete Guide to “Four Dishes and a Soup” — Spicy Konjac, Stir-Fried Greens, Scallops

The 107th four-dish and one-soup tutorial: stir-fried pork kidney with peppers, scrambled eggs with

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

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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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Grinding soybeans with Grandma to make a handmade tofu skin feast—grilled, boiled, fried, and tossed

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Braised Beef Noodles, Starch Sausage, Grilled Sausage, Sweet and Sour Pork Ribs, Greens, Boneless Ch

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

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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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Bamboo-cooked rice tastes amazing this way! I could eat three servings in one go. Here’s a lazy-pers

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This spring mugwort dish is simply amazing—it looks as beautiful as a flower, and it doesn’t even ch

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A Unique Way to Enjoy Pork Intestines: Tofu Blood Sausage

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Taro—how do you like to eat it?

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Today I’m having braised pig trotters with hot rice!

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Taro cooked this way is so fragrant! Once it’s out of the pot, it’s just like fish balls—bouncy, ten

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Of course, you’ve gotta pound rice cakes for the New Year—steaming, boiling, frying, or roasting—it’

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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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Can’t afford crab? I splurged 130 yuan on a lamb leg!

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

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How many minutes should you boil an egg to maximize its nutritional value? Is a “green-yolked” egg s

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