The star dish of the New Year’s Eve dinner: “Get Rich Overnight” — vividly green, fresh, fragrant, c

No matter what kind of fish, don’t rush to cook it—add one extra step to keep the fish from sticking

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Put the prawns into the 180° oil pan! They swelled to three times their size like a balloon? ! !

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Happy New Year!! May we all live well in the new year!

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Why are Fujian-style Five-Spice Rolls So Delicious? Here’s the Secret Recipe They Never Share: Fluff

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This way of cooking bok choy is so delicious—you could eat it 7 times a week and never get tired of

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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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What to do if the pan is burnt? Teach you a trick to automatically remove the black dirt and turn it

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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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Should you scramble the eggs first or fry the rice first when making fried rice? So many people get

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Today I learned that peeling mango is so simple, without dirtying your hands or leaking juice, it is

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It turns out that this is how the lettuce is cut in the restaurant. No wonder it is cut so quickly a

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Don’t Just Add Water When Steaming Rice: Here’s a Trick to Make Every Grain Fluffy, Soft, and Sweet!

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Cut the dough with scissors—surprisingly delicious! No need to pull or roll it; you can blanch, boil

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A top chef earning 400K a year tosses eggs into scorching hot oil—and it instantly becomes their sig

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This way of poaching eggs is amazing: no messy bits, no foam, and every egg comes out perfectly roun

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It must be a special kind of fate—you just can’t shake it off—iconic scene from “Fight Back to Schoo

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Remember not to wash mulberries directly with water, as this is equivalent to eating insect eggs. He

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Turns out cracking a coconut is this easy—just find this little “switch,” and it’s as simple as slic

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When the holidays come, I’m going to eat my way through every single food stall on the snack street

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West Lake Vinegar Fish

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