Turn Chinese yam into savory, tender, and smooth meatballs—great for strengthening the spleen and no

Childhood snacks of the 80s and 90s—how many have you tried?

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Eating a big chicken leg like this is just too delicious!

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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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No matter what kind of bamboo shoots you’re buying, just remember these 4 tips—and you’ll never have

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

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Quail prepared this way has crispy skin and tender meat—it’s even more delicious than crispy baby pi

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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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Today I made a pot of colorful steamed buns—just as beautiful as flowers! My 91-year-old grandma was

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

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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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Elvis: Molten-cheese fries with ketchup already included—so convenient!

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Bro only learned one food word 💀

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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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How to Make Delicious Stir-Fried Shredded Eggplant at Home: Flavorful Eggplant That Doesn’t Release

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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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A pot of colorful dumplings as beautiful as flowers—stunning to look at and delicious to eat!

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Where did this handsome guy get the courage to challenge the 7-liang spicy snail noodles? Who is tea

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Identify sweet, crisp apples in a second—get it right every time! All those apples you picked before

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Today I made a pot of tiger-skin tangyuan—so vibrant and delicious!

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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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