Food

Xiao Gao Jie explains how gentle simmering and residual heat keep chicken breast tender, juicy, and flavorful.

Xiao Gao Jie makes crisp Chinese walnut cookies with rice flour, egg, sugar, and oil, explaining shaping, egg wash, and baking details.

Xiao Gao Jie demonstrates quick no-knead cream scones, covering ingredient mixing, folding, shaping, and baking.

Xiao Gao Jie shows how to make banana bread and explains how butter, brown sugar, nuts, and resting overnight affect texture.

Xiao Gao Jie makes steamed rice cake with rice flour, explaining pot preheating, whipped eggs, flour folding, and steaming.

Xiao Gao Jie makes soft savory scallion biscuits, explaining butter handling, dough folding, cutting, and baking.

Xiao Gao Jie makes fresh summer corn cakes, covering cutting corn, mixing batter, pan-frying, and serving with sour cream.

Xiao Gao Jie demonstrates mango towel roll, covering crepe batter, cooking the wrappers, whipped cream, and rolling.