The Culinary Master’s Ultimate Imperial Banquet Challenge: The Eight-Treasure Gourd Duck with Bonele

The star dish of the New Year’s Eve feast: “Blooming Wealth and Prosperity” — steam it up and it’s r

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This heavenly way to eat eggs is *so* perfect for summer!

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Only found out today: You can make tofu from peanuts—no gypsum or brine needed! 1 jin of peanuts yie

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Can You Eat Sprouted Potatoes? These Foods Double Their Nutrition When They Sprout!

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Homemade sesame oil is *so* different from store-bought—here’s the exact ratio and recipe to make yo

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Homemade apple chips: soft, chewy, sweet-and-sour, and crystal-clear—pure snack-time bliss!

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No need to buy sauerkraut—here’s how to make it at home! Perfect golden ratio ensures it stays mold-

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Deep-Fried Peanuts: Don’t Just Throw ‘Em Straight in the Pan—Add 2 Extra Steps for Crispy, Fragrant

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Only today did I learn: If you remove these 5 parts from grass carp, it’ll never smell fishy—once it

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On a rainy day, I made a whole pot of thumb-sized pan-fried buns for the family—they smell amazing!

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Jiggly, Jelly-Like Meat

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Challenge: Chocolate… or the real deal?

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The ceiling of the braised pork world is about to be born!

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It’s slaughter season for Tibetan herders—today they’re butchering their very first yak!

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Ever tried this before?

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[Little Shi’s Fierce Charm] Just Gorging on Fat Today—Only Eating Two Eggs!

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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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Who could possibly resist this huge bowl of thick glass noodles?

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Cute Animals｜The Monkey and the Duckling

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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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