Apology Statement: We’re truly sorry for taking up public resources. The reason we hadn’t shared the

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

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The secret recipe for [Soy Sauce Chicken], priced at 85 yuan per piece—learn the trick and I’ll shar

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Hainanese Chicken Rice 🇨🇳 🐓

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

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

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

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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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A Hong Kong-style braised beef brisket pot, as famous as dry-fried beef rice noodles—here’s the full

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This authentic Shunde double skin milk is famous for a reason!

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After decades of cooking painstakingly prepared, elaborate dishes, you still can’t beat a single ric

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

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

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Today, we treated the executive chef from a high-end restaurant to a glass of pickled-pepper water.

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

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