【Sichuan’s Nine Big Bowls】This is what real, down-to-earth warmth looks like—last year, my barbecue

Brothers and sisters on Bilibili, I’ve finally made it! Today I cooked a midnight feast for 1,200 pe

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Grilled fish? Grilled crocodile

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Blitzcrank strikes, Tahm Kench bites the dust.

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I prepared a 15-kilogram giant turtle—every nourishing ingredient is specially arranged for you!

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What is it like to eat a whole 320-pound yak? High-end ingredients often only require the simplest c

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Homemade grill, simple grilling a 200-pound pig

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I’ve been craving roadside braised snacks for ages—today I’m grabbing every kind in one pot and just

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A 31.5-pound grouper, prepared in six different ways, cooked from evening until dawn the next day!

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You call this sour fish soup? What’s it like using random fish bought online to make sour fish soup?

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A 30-pound alligator snapping turtle, when it comes to the world, must eat all over the world.

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【Iron-Pot Braised Goose】Soothing loneliness in early winter with a simple, heartwarming meal.

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It’s peak harvest season, and the whole village—elders and children alike—has come to help. We’re ju

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At the end of the year, I’m curing bacon and sausages, making jarred preserved meat, and finishing i

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Chowing down on cured pig’s trotters while watching the guys go wild at the disco!

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Two kinds of eggs that Sichuan people can't eat

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Basking in the glow of life’s fleeting moments, sipping wine as time slips by—here’s the lamb head a

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Turn a water jar into a stove and fire up the lamb leg!

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A "cremation" was arranged for the rotting jackfruit

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[ONHWA] The chewing sound of squid sashimi!

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In the mountains, if you want to eat something, you’ve just gotta do it yourself—like whipping up so

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