Turns out making pickled yardlong beans is super easy—just use a water bottle, and you can enjoy the

This is a food tutorial… I guess.

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Sea Vegetable Flower, aka “Waterborne Poplar,” a uniquely Yunnan-flavored romance [Dianxi Little Bro

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The nearly lost “water-fried eggs”—cooked with no oil at all—are incredibly fresh, fragrant, and sil

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Homemade Pineapple Chips: Tangy, Sweet, and Chewy—All You Need Is Pineapple! Super Easy to Make in J

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Toss the dumpling wrappers straight into scalding hot oil—once they’re out of the pan, you’ve got a

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The ultimate way to make Guangdong-style poached chicken: crispy skin, tender meat, and fragrant bon

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Press the tofu in a pressure cooker—never expected it to taste this amazing: so fresh, savory, and d

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One Seat, One Fruit (32): Green Apples — That Childhood Flavor: Tart, Sweet, Refreshing, and Juicy!

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Throw the noodles into scalding hot oil—once they’re out of the pan, you’ve got a classic dish! I’m

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Stuffed tofu puffs with meat—this is the first time I’ve seen this cooking method, and it’s unbeliev

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

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To make pork liver delicious, these 3 steps are crucial. Master this recipe, and it’ll taste even be

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It turns out that the crispy golden-brown fish fillet sold for 59 yuan at restaurants only costs 8 y

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You think this is steamed buns? This is mushrooms worth 300 yuan per kilogram!

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Crack an egg into the flour, and once it’s cooked, you’ve got a delicious dish that’ll have everyone

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Wish I’d known this sooner: How to make osmanthus cake—only 5 yuan for a whole tray! Soft, tender, s

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No wonder hotel-style spare ribs are so delicious—turns out the technique is super simple! Master it

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Finally found it: the authentic recipe for chopped chili fish head—fragrant, spicy, and perfectly fl

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Pour eggs into a sizzling hot pan, and you’ll have a century-old classic dish ready in no time—sweet

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Sichuan’s nationwide sensation: how to make cold-spiced rabbit—spicy, numbing, dry-fried, and irresi

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