Today’s Singles’ Day—married folks, whip up this stir-fried chives with pork kidneys and you’ll be d

Many people don’t know how the delicious popcorn chicken in fried chicken shops is made?

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[Food][Microwave chocolate lava cake]

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Trying to Make the Local Dessert [Three Non-Stick]

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An Amazing Way to Cook Instant Noodles

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Food|Another Way to Make Chinese Scallion Pancakes

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Thai Rice Bowl - Salt-and-Pepper Prawns

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[Food]I'm “Choux" happy

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Now this is what real drunken crab looks like—makes me so hungry just watching!

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Replica of Shin-chan's Sukiyaki

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[Food][DIY]How to make a sweet potato cheese cake

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One Dish, One Fruit (13): Lemon—The Pioneer of Using Fruit in Cooking, a Zesty Burst That Sparks You

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Recreate Crayon Shin-chan's favorite beef hot pot, with raw eggs as dipping sauce? Is it really deli

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Only found out today: Even enamel pots need to be “seasoned” before use! So many people don’t know t

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Sichuan folks can’t get enough of this “douban fish” — rich, savory sauce meets tender, flaky fish.

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Four Seasons Seasonings (9): Skimming Vegetable Roots—A Niche Yunnan Flavor Hidden in the Soil [Dian

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Fruit Rice Wines Made in 3 Days

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Throw soybeans into a high-speed blender, and you’ve got silky soft tofu in no time! Master this new

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Extra-long cheese pull! A sweet potato cheesefall—this one at 30 yuan isn’t too much, is it?

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Today I’m going to make something dry and sticky for you!

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You don’t need to deep-fry eggplants at all—just stir-frying will make them just as tender, soft, an

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