Three times is enough, I finally conquered the lobster

The end of raw pickling is the universe, bluefin still has to eat fish meat

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The raw-marinating artist ventures deep into the Bajau heartland just to trade for a taste of irresi

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Xiao Zhang knows my background. Could it be that Old Zhang told me off?

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Jumping squid, jumping shrimp—choosing just one is tough!

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A Super Beginner’s Guide to Chaoshan Raw-Marinated Delights for Introverts

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The raw pickled crab is strong, and it is all yellow when it is broken open

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This meat is really delicious!

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Mom, I really felt super energized today.

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It tries to pass itself off as crab and shrimp, and the taste is simply superb.

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What’s it like to enjoy homemade salt-cured salmon at home?

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This sashimi is so delicious #Food[Topic]# #Foodie[Topic]# #OMG, it’s so fragrant[Topic]#

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The Raw-Marinated Food Artist’s Trip to Thailand: No Lobster Marination Means Nothing

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Green raw marination with blue water turns into little blue mouths the next day.

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Two fists can’t beat four hands, but I can still wolf down a huge mouthful of crab roe!

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Breathing oxygen before eating fresh raw seafood, it’s like being back in its place of origin!

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Today I lost it over this “sea coconut” video hahahahahahaha!

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Summer’s here, the watermelons are sweet, and Boston lobsters are best enjoyed for their claws.

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Let’s kick off summer with fresh raw-marinated crab roe!

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Iced Black Tea

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[Chen Junming] Chen Xiaoming’s mukbang full-episode special is here 😋

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