If you’ve never tried this dish, you’re missing out! Xiamen’s famous Ginger-Infused Duck: a bowl of

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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Blanch the cornmeal with boiling water—surprisingly delicious! I made “mother-and-child” steamed bun

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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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Washing snails with plain water is like eating dirt! Here's the right way to wash them, so all the d

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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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I spent a thousand on coconut snails, and I never expected they’d turn out this delicious

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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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Today I made a pot of fruit crystal zongzi—my 90-year-old grandma was blown away, raving that it’s j

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

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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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Saying Goodbye to Consumerism | The 156th Meal: Braised Pork Knuckles for 31 Yuan, with a Side of Br

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How to store leftover fresh peas? Here’s a simple trick: they’ll stay fresh for a year—just grab as

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

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Simple Snow Skin Mooncake Recipe: Just Use Glutinous Rice Flour! Soft, chewy, and juicy with every b

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Making bean-flour rice puffs with homemade maltose

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This is the best way to make air-dried chicken: the meat is firm, perfectly salty and flavorful, and

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No matter what kind of fish, just remove these 6 parts and it won’t taste fishy no matter how you co

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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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