The chicken you’re eating might not have walked more than 3 meters—here’s how chicken farmers teach

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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STAND & DELIVER ST. LOUIS: NXT

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Don’t use a new clay pot right away! Here’s a detailed seasoning guide to make it non-stick, prevent

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One bowl of glutinous rice, one slice of pork—once it’s cooked, it turns into a trendy meat-and-rice

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This breakfast is so delicious! It’s simple, quick, and nutritious—ready in just 30 minutes!

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No need to buy that air-dried fish selling for 55 yuan per half-kilogram! Here’s the secret recipe:

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Sprouting garlic = saving money: Grow your own garlic sprouts at home for just 18 yuan per jin and s

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Don’t throw away watermelon rinds anymore! Just boil them in a pot, and once they’re ready, you won’

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

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Steam the soybeans in a pot, and once they’re done, you’ll have a special delicacy!

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Don’t let those uneaten apples at home go to waste—turn them into dried apple slices! They’re soft,

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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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Eggplants are best when cooked the old-fashioned farmhouse way: no frying, no boiling—just stir-fryi

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This divine way of cooking quail eggs is even more delicious than meat. Give it a try next time usin

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Winter’s here! I made a pot of flower-shaped dumplings for my family—they’re so gorgeous, beautiful

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You can have salted egg yolks ready in just two days—creamy, sandy, and oozing with oil. Perfect for

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Garland chrysanthemum is known as the “Emperor’s Vegetable.” Regular consumption nourishes the heart

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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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This is the best way to enjoy glutinous rice: stuff it into fried tofu puffs. Once cooked, it’s even

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