Make a bowl of Yanduxian with the first batch of spring bamboo shoots!

You can make delicious eel rice at home by frying instead of grilling

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

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Warm up this fall with a spicy, hearty beef soup—tangy, rich, and utterly satisfying! Pair it with s

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Raw mangoes aren’t just for eating—they can be tossed into a cold salad or stir-fried with beef in Y

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Juicy Scallion-Braised Pork Cutlet—Savor the Meaty Broth Over Rice for an Unbe-leaf-able Flavor! Pai

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First time trying roast goose! Tastes pretty good!

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How to pickle garlic in Sprite and sweet-and-sour sauce: Master this trick for irresistibly flavorfu

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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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Stuff pork into scallions—once it hits the pan, you’ve got a nearly lost delicacy! I’m seeing this c

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This autumn way of cooking taro is just amazing—so soft, chewy, and endlessly delicious!

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DIY zongzi mold: 30 seconds per zongzi, perfectly shaped and leak-proof every time—easy for beginner

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How to Make Crispy Chicken Cutlets That Outshine Zhengxin’s — But Still Need a Little More Flair!

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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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What kind of chicken-and-duck combo did I just make?

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Voice control: Seafood, enoki mushrooms! The super large conch meat is so addictive!

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Suancai and pork belly are a match made in heaven! This tender, flavorful recipe is delicious, appet

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Eggplant: My family loves this old-school cooking method the most—no deep-frying, soft and tender, d

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【Happy Mountain of Hamburgers and French Fries at Paris Street Fast Food Restaurant】

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No need to buy store-bought sweet potato noodles—let me walk you through how to make them at home! T

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Traditional Oyster Sauce Production

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