50 Views PremiumFeb 7, 2026
Easy way to cook delicious stew rice with Cantonese sausages
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Voice control: Seafood, enoki mushrooms! The super large conch meat is so addictive!
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French roast duck (ASMR)
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Don’t throw away leftover coconut anymore! Here’s how to turn it into a delicious two-layer jelly—so
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Don’t use your iron skillet straight out of the box—here’s the right way to season it! Just a few si
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Make DIY Century Eggs at Home with Just Eggs: Simple, Practical, Ready in 3 Days—Chewy, Tender, and
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Only today did I realize you can perfectly wrap dumplings with just one chopstick—no torn wrappers,
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Today I’m having braised pig trotters with hot rice!
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Wrap green beans in dough, and once they’re out of the pan, you’ve got a signature dish! This method
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Do you still remember the taste of the spicy snails from your childhood?
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Fujian Horse Cake That Tastes Better Than Cake: Here’s the Secret Recipe They Never Share—No Eggs Ne
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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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Sichuan’s nationwide sensation: how to make cold-spiced rabbit—spicy, numbing, dry-fried, and irresi
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DIY zongzi mold: 30 seconds per zongzi, perfectly shaped and leak-proof every time—easy for beginner
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Making Japanese tofu is actually so easy! No need for gypsum or brine—once you learn it, you’ll neve
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A pot of colorful dumplings as beautiful as flowers—stunning to look at and delicious to eat!
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Press the tofu in a pressure cooker—never expected it to taste this amazing: so fresh, savory, and d
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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If You Cook Chicken This Way, Even the Bones Are Flavorful!
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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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