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Japanese people love “burning knives” too! “Spicy Peanuts” from the TV series “Old Liquor Shop” — th
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[The Making of Japanese Prison Food, Part 2]
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What’s the difference between Thai-style raw marinated seafood and Chaoshan-style raw marinated seaf
Suspended in suspense, the gourmet feast finally arrives!
Between Fenjiu and Moutai, which one is really China’s national liquor?
Tired of shrimp and crab? Today I’m using the thank-you gift my cousin sent to whip up a Beggar’s Ch
Hey yo, a roujiamo’s gotta be all meat!
Do you love spinning hot pots? Love them so much!
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Who understands the magic of this bowl of noodles? Add your homemade meat sausage and dig in for a s
Foreign in-laws can’t stop munching on duck necks and sesame balls—neighbors are dying of envy!
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Live well, love life.
As soon as I pull out this braised rib noodles, my mouth is already watering before I even take a bi
When it comes to Chinese mooncakes, look to Guangdong!
Recreating White People’s Moldy Food, Episode 2: “Maybe It’s Toffee”
The Right Way to Deal with Stomach Pain—Come Learn It Now!
Brewed beer at home all last summer—it wasn’t exactly a success. After some winter tinkering, I made
Today I’m trying out Crayon Shin-chan’s “Fast Drop” too—spinning sushi and eel rice!
Here’s the secret to tender, juicy beef that’s never dry—tender meat, fragrant rice: a lazy recipe f
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How High-End Is “High-End Salt” Exactly?
Keep It Simple: Just Eat Meat!
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