These are my personal thoughts on this matter. Everything has its pros and cons, but when it comes t

You think slicing and stir-frying pork liver is as easy as pie? Think again—it’s actually super tric

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In 1985, for the first time in front of foreigners from various countries, I made my signature soy-s

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I thought Ermao had finally gotten a chicken leg, but…

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Late-night braised pig’s trotters with hot rice!

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You probably have a rice cooker at home, right? It’s simple, quick, and produces dishes that are won

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The fish I hate the most is crispy grass carp—it’s rock-hard, bone-dry, and doesn’t even taste like

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The Hong Kong-style tea restaurant's scrambled eggs, watched by a million people—did I actually hold

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Can't even stir-fry a simple green vegetable properly, yet you call yourself a chef? Do you think al

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How to make super-delicious fried noodles? Follow Brother Le’s simple recipe—so easy you could eat i

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One of the best traditional white-cut chicken, with raw bones and cooked meat, and even ginger dippi

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Do you really know how to make boiled shrimp? It turns out there's more to it than meets the eye.

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Rumor has it this is Guangzhou’s top dim sum spot—so is the White Swan Hotel really worth a visit?

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Wow! Watching the game? Order Le Ge’s foolproof Crispy Salt-and-Pepper Nine-Belly Fish—crispy on the

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Ginger-and-Shallot Stir-Fried Orchid Crab: Don’t worry if you couldn’t get crab in the first half of

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The now-unavailable Koufu Chicken! Let Brother Le help you rediscover the classic Cantonese flavors

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I have three thoughts about this dish: … Is there anyone who makes it really well? Let’s chat about

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The flower-carved chicken that was all the rage in the 60s and 70s! Every bite is pure bliss!

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A must-drink autumn soup! So refreshing, sweet, and warming—this Guangdong provincial soup is pure b

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Are you a Cantonese who "steams" fish? Who says Cantonese cuisine only knows how to steam fish in 20

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I’m a pro at making chicken—so what about duck?! This master’s braised duck recipe is anything but o

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