My grass carp is never braised—here’s a lazy recipe that skips frying and pan-frying, and once you t

Spicy Tomahawk Beef Bone

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Don’t boil it in water! Today I’ll share a little trick to make fish slices that are smoother than m

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Stop using a spoon to make egg dumplings! Here’s a quick method—just a frying pan is all you need. I

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Only today did I find out that there really are so many insect eggs on strawberries!

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Homemade braised chicken heads—so fragrant!

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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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There’s no such thing as a useless weed in the countryside—everything can be put to good use. Have y

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Winter melon that costs only 2 mao per jin can be transformed into sweet-and-sour strips in just a f

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The two most important things in life are food and drink. With one fish, you can enjoy four differen

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

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Challenge: Whatever Little Pot Makes, I’ll Eat!

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This zucchini dish has gone viral! It’s sold for 38 yuan a portion at restaurants, but it costs less

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Turns out, using sago to wrap zongzi makes them even softer, chewier, and sweeter than those made wi

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Steam century eggs in a pot—surprisingly delicious! A serving at a restaurant costs 49 yuan, but it

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Prawns taste best this way: neither boiled nor fried. Ready in just 3 minutes—perfect for the whole

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If you sweat a lot in hot weather, try these juicy dumplings with a crisp, refreshing filling that c

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After the Mid-Autumn Festival, taro cooked this way is absolutely delicious—crispy on the outside, t

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If you have flour at home, you must try making this cake! No oven needed—sweet, fragrant, and super

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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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