It's great to use rice to shell chestnuts

On a sweltering day, you’ve got to have some red-soup lamb!

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Winter melon that costs only 2 mao per jin can be transformed into sweet-and-sour strips in just a f

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The end of raw pickling is the universe, bluefin still has to eat fish meat

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When buying crayfish, should you choose the green-shell or red-shell variety? Turns out the differen

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A must-prepare dish for New Year guests at my home: cold dressed bitter chrysanthemum — crisp, refre

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Which one do you think is more cruel?

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[ONHWA] The chewing sound of mackerel sashimi! Raw mackerel

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Homemade maltose: sweet, pure, and not sticky to your teeth. All handmade with no additives—learn ho

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Showing off my Mid-Autumn feast: 10 dishes done with ease—meat and veggies, all packed with nutrient

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The chewing sound of raw beef bone marrow! Served with sesame oil sauce

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Remember not to wash mulberries directly with water, as this is equivalent to eating insect eggs. He

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Fried Eggplant Box with Fish Flavor, Braised Pork Rice, Beef and Enoki Mushroom Roll

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1 bowl of soybeans + 3 bowls of water: Make homemade tofu skin at home—simple, safe, and free of add

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Cheesy Pork Ribs, Braised Beef Tendons in Sauce

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Pouring a watermelon into scorching hot oil—and out comes a classic dish! I’m seeing this cooking me

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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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This way of poaching eggs is amazing: no messy bits, no foam, and every egg comes out perfectly roun

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Dine in Chengdu: 79.9 RMB for Korean BBQ buffet—crispy fried chicken, stone pot bibimbap to whet you

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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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This chicken dish is simply amazing—once it’s served, the aroma fills the entire house!

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