Dumplings wrapped in lotus root are so delicious!

Having raw octopus today~!

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Spicy, juicy little seafood—just keep munching!

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Thai Food: A Taste Tour of Bangkok’s Fruit Wholesale Market — No Fruit Left Behind: Durian, Mangoste

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Chinese Noodles: I would call it "exquisite craftsmanship"

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The taro I’ve been growing for half a year is thicker than my thigh! I brought it home and fried it

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With rain and plenty of meat, no worries at all! Today I’m serving up a whole pot of shrimp and crab

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Crossing mountains, rivers, and seas—honoring both food and love: Today, we’re braising a whole pig

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Learn this trick, and you’ll never get ripped off when eating shrimp at a restaurant again: spot wit

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Don’t hand-wash greasy food storage containers anymore! Wash them like this and they’ll be cleaner t

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No matter what kind of fish, don’t rush to cook it—add one extra step to keep the fish from sticking

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Wrap green beans in dough, and once they’re out of the pan, you’ve got a signature dish! This method

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Only today did I realize you can actually make mooncakes with just rice—and they’re even tastier tha

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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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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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Finally found it: the authentic recipe for chopped chili fish head—fragrant, spicy, and perfectly fl

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Turns out this is how you peel a mangosteen—after all these years, I’ve been doing it wrong all alon

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To make perfect green rice balls, remember these 2 key tips: they won’t collapse or discolor, and th

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

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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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This divine way of cooking quail eggs is even more delicious than meat. Give it a try next time usin

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