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

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Hand the delicious food right out of the screen!

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Making bean-flour rice puffs with homemade maltose

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Make a Gorgeous Yogurt Fruit Pudding Cake with Just Yogurt and Fruit!

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A must-prepare dish for New Year guests at my home: cold dressed bitter chrysanthemum — crisp, refre

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Pour watermelon into scorching hot oil—once it’s out of the pan, you’ve got a nearly lost delicacy!

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Is a free order okay? Uh… no.

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A Nerd’s Prayer

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A friend came by to try the crispy roast suckling pig, and Chef Liang personally roasted an entire o

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Fifteen divine ways to cook pork, and the last one has been enjoyed by a billion people

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Today I’m having hot pot with pork ribs.

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I didn’t finish the cauliflower, so I dried it in the sun—and it turned out to be surprisingly delic

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Peeling mangoes is actually so easy—no messy hands, no juice running down! This new method is truly

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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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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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Wrap wontons with a single stick—two seconds per piece, fast and neat!

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Should you use hot or cold water for steamed egg custard? How long should you steam it? Turns out th

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Teach you how to make rice wine at home, the golden ratio, juicy and sweet, 5 kilograms of glutinous

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When buying crayfish, should you choose the green-shell or red-shell variety? Turns out the differen

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How to steam vegetable steamed buns without discoloration? Sharing my experience after failing eight

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