This kind of bean paste will not go bad even after 10 years of aging. It is aged for three years and

So awesome! Happy May Day!

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Dun Fish Head

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Make Sichuan-style fermented fish—spicy, flavorful, and the perfect accompaniment to rice.

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The cherries are ripe—so many we can’t finish them, so we turn them into cherry cake.

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[Food]Homemade chopped chili pepper sauce

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Addictive chili sauce

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Life should have a sense of ceremony: Sichuan’s magical herb, huoma, is used to make chicken-shaped

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[Junior Brother Jun] The video has been packaged—welcome to check it out!

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Fried Rice Noodles with Eggs

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I love this bustling, steamy world—every single beef tendon.

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The mountain is harvesting cork, I took 2 pieces, the price is still high this year

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Pig-trough crayfish, the best ever. 30 jin of crayfish—just a simple, hearty meal.

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Local specialty clay-pot meat buns—so fragrant they’ll knock you off your feet!

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Just enjoying some simple grilled Chinese toon—it’s so delicious!

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Meeting again, still as close as ever.

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Who would have thought it would “go viral”? When table delicacies collide with ecological red lines:

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I've eaten Japanese knotweed, so I'm going to try rhubarb. It tastes okay, but it's so sour that it

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Can dogtail grass really make popcorn?

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How many of these 19 wild fruits from the countryside have you tried?

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Lost my card again～I got tricked by a fan into drinking a weird Guangxi soup that tastes like matcha

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