Blanch the cornmeal with boiling water—surprisingly delicious! I made “mother-and-child” steamed bun

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

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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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This is all you need to make money selling at a stall! This divine way of cooking potatoes is highly

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Taro roots are tossed into scorching hot oil, and once they’re out of the pan, you’ve got a nearly l

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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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If you sweat a lot in hot weather, try these juicy dumplings with a crisp, refreshing filling that c

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New Year’s is just around the corner! Here’s a simple recipe for Fujian-style chicken feet that’s su

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No need to buy that air-dried fish selling for 55 yuan per half-kilogram! Here’s the secret recipe:

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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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Homemade, all-handmade sweet potato noodles and wide rice noodles—chewy, smooth, and bouncy. Simple

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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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Sweet potato balls taste best when made this way—once they’re served, the whole house is filled with

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An air fryer can cook just about anything! Today I’m sharing 5 easy and quick air fryer recipes that

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New Year’s Eve Dish: Golden Phoenix Tail Shrimp Balls — Simple Ingredients, Crispy Outside, Tender I

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Chives cooked this way are so delicious! They look as beautiful as flowers when served, each one fre

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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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Don’t throw away leftover green beans anymore! Learn how to turn them into dried green beans selling

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Only today did I find out that there really are so many insect eggs on strawberries!

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You can have salted egg yolks ready in just two days—creamy, sandy, and oozing with oil. Perfect for

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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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