New Year's Eve dish, Golden Wealth

I love eating this boiled sliced pork with chili sauce—it’s got both meat and vegetables, all cooked

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[ONHWA] Raw oyster chewing sound! Oyster season is back!

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I spent a thousand on coconut snails, and I never expected they’d turn out this delicious

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1s–1h Salmon-Frying Challenge

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Dig into this saucy, sticky spicy tossed dish—it’s the perfect rice killer! Pair it with my homemade

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Fifteen divine ways to cook pork, and the last one has been enjoyed by a billion people

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The recipe secretly shared with me by my 92-year-old grandma—old generations really knew how to eat,

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[ONHWA] The chewing sounds of raw beef spleen, raw beef liver, beef tripe, and raw beef bone marrow!

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Water or oil

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There’s no such thing as a useless weed in the countryside—everything can be put to good use. Have y

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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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Fujian Horse Cake That Tastes Better Than Cake: Here’s the Secret Recipe They Never Share—No Eggs Ne

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Homemade braised chicken heads—so fragrant!

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Washing snails with plain water is like eating dirt! Here's the right way to wash them, so all the d

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Why Doesn’t Ginger-Scalded Milk Set? What Kind of Milk Should You Use? Master the Perfect Ratio for

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Homemade sesame oil is *so* different from store-bought—here’s the exact ratio and recipe to make yo

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Should you use hot or cold water for steamed egg custard? How long should you steam it? Turns out th

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Steam century eggs in a pot—surprisingly delicious! A serving at a restaurant costs 49 yuan, but it

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Turns out, using sago to wrap zongzi makes them even softer, chewier, and sweeter than those made wi

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Stop using a spoon to make egg dumplings! Here’s a quick method—just a frying pan is all you need. I

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