Don’t just toss the eggplant straight into the pan—add this extra step to keep it oil-free, prevent

We have guests at home—here’s how you should cut the watermelon.

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How to make Sichuan-style fish with agastache: simmer in the original broth to lock in the flavors,

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Beef braised noodles—perfect for lazy cooks, ready in just 5 minutes for breakfast for three people.

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Old-school, cheesy mukbang “the six big dishes”—if you’ve seen them all, you’re set for life

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Today I’m having braised pig trotters with hot rice!

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[Sister Big Mouth] Spicy old kimchi braised with a whole slab of pork belly—so fragrant and addictiv

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This way of cooking bok choy is so delicious—you could eat it 7 times a week and never get tired of

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Don’t always steam or braise your perch. Here’s a new way to cook it that’s neither fishy nor dry, a

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Sister Rain took down the lead sheep—want a share?

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Five "Insane Daredevils" in the Mukbang World: The First One Should Bring Scissors to the Bathroom A

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Don’t just stir-fry eggs anymore! Here’s a way to make them you’ve never tried before: just pour the

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This new method is really great. It turns out that you can make fried eggs with just a small spoonfu

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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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Remember not to wash mulberries directly with water, as this is equivalent to eating insect eggs. He

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Braised beef noodles, grilled sausages, braised pork ribs, fish balls, leafy greens, boneless chicke

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Scallion Beef Milk Candy

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My grandma secretly gave me the recipe. The older generation is really good at eating. Garlic and eg

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I really regret not discovering this sooner! This kitchen gadget that’s taken the internet by storm

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She enjoyed a plate of crisp, chilled bamboo shoots—perfectly refreshing for summer!

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Homemade soy sauce with zero additives—only 3 yuan to make a big jar that stays fresh for a year!

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