1. Boil the durian core. First separate the durian outer core (seeds) and durian flesh by hand. Put it in a pot, add an appropriate amount of water, and cover the durian core. Then cook over medium heat for about 20 minutes, take it out and cool it with cold water. You can then peel it directly with your hands, or use a knife to make a small opening and peel it off. After peeling off the skin, the core meat inside the durian looks similar to the commonly eaten chestnut, and it tastes similar to chestnut when cooked. If you feel the taste is bland, you can add an appropriate amount of sugar or honey or salt and pepper to taste.

2. Durian core and bone soup, ingredients: 5-6 durian cores, 300 grams of pork bones, lotus root, longan, fresh old lotus seeds and corn. To do this, wash the pork bones, put them in a pot, add an appropriate amount of water, boil and blanch to remove the blood, take out the water and set aside. Wash the lotus root and corn and cut into pieces. Peel and rinse the durian core and lotus seeds. Wash the longan and set aside. Take another pot for making soup, pour hot water and put ingredient 1 in it. Turn to high heat and use a spoon to remove the floating powder from the top. Then add lotus root, corn, durian core, and longan meat and bring to a boil over high heat, then reduce to low heat and simmer for an hour and a half. After an hour and a half, add the lotus seeds and cook for about 30 minutes. Season with appropriate amount of salt.

3. Durian core and crucian carp soup, ingredients: 5-6 durian cores, 2 crucian carp, and 3 slices of ginger. To do this, wash the durian core, clean the crucian carp after killing it, and fry over slow fire until both sides are slightly yellow. Put the ginger and ginger into a clay pot together, add an appropriate amount of water, bring to a boil over high heat and then simmer over low heat for 2 hours. Just add an appropriate amount of salt and a little oil.