To make pork trotters delicious, don’t mess with random seasonings! Here’s a Hakka-style braised por

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

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Authentic crispy sugar cake: I’ll share the perfect ratio and techniques to make every piece hollow,

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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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Guiyang: Changwang Noodles + Stinky Tofu + Potato Slices — Chef's Restaurant Visit for ¥106

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At a luxury hotel, bitter melon costs 68 yuan per serving. This is the best bitter melon I’ve ever t

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Throw corn into a high-speed blender, blend it up, and when it’s done, it turns into mochi—soft, che

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This zucchini recipe has been all the rage lately: it’s sold for 49 yuan a plate at restaurants, but

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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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Stuff leftover rice into chicken wings, and once they’re out of the pot, they instantly become a fes

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That’s right! Winter melon that costs just 20 cents per jin can be turned into mooncakes—crystal-cle

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Homemade ice cream: easy, reliable, richly milky with no icy bits—tastes just as good as Häagen-Dazs

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Water-Fried Chicken Legs: Watch How White People Make Chicken 🐔

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Turns out you can make bubble tea with dragon fruit—each pearl is crystal-clear and absolutely gorge

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One bowl of glutinous rice, one slice of pork—once it’s cooked, it turns into a trendy meat-and-rice

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Steam the green beans in a pot—every time they’re served, the plate is always cleared!

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This way of cooking taro is so delicious—crystal-clear, beautiful to look at, and incredibly tasty.

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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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Only today did I learn that you can make tofu jelly with mung beans—chewy, smooth, and perfect for b

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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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Learn this trick, and you’ll never get ripped off when eating shrimp at a restaurant again: spot wit

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