Hi there, welcome to our channel! We are two PhDs in the kitchen. Here we share 100% workable and repeatable recipes for iconic Chinese, Japanese dishes. We hope our channel inspire your everyday cooking.
docs.google.com/document/d/e/2PACX-1vS1GUGw05JlJOb9dxxH_1exOCquNxCo-Yc5w51e7ANb8cCQ2bQWUg6VBvaJMpe_EZHvDw-6XQcnGzQY/pub If anyone is interested, I translated the video to English as I don't understand Chinese very well. I used Google voice recorder on my phone and Gemini to translate the transcript. I'm sure there are a few mistakes here and there but it looks good. I can't wait to make it this weekend. @PrecisionCooking If you want me to delete this comment, please let me know.
Billion dollar global insight to max your salary increase, company profits, monetise as thesis, anime, movie and max charity donations. In the old days, common people are much poorer thus their recipes require them to stir the bottom to prevent burning the rice porridge that cause wastage. In modern times, common people are more affluent but time poor. Why not revamp the rice porridge recipes by creating additional alternate videos to max views and profits by advising users that they don’t need to go through the effort to constantly stir the rice porridge (let a little stick to bottom and a little waste to free up time and effort)?
