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

Craving chicken wrapped in tripe but finding it too light? Just give it a bold twist: Sichuan-style,

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Kids from Northeast China have loved this since they were little.

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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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Now that I’ve recovered, just a quick health boost—wishing all my Bilibili friends good health.

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The bald guy’s back—let’s make his favorite dish, Mom’s pig’s trotters.

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Leftover watermelon

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Dun Fish Head

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What’s it like to have all-you-can-eat salmon and black abalone?

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Having two elders at home is like having living treasures; the choice between delicious food and sta

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

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Undercooked crab legs

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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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[Homemade Fresh & Fragrant Chili Sauce] Master this lazy chili sauce—my family hasn’t bought Lao Gan

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The fourth episode of Country Transformation is here!

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Who knew you could eat beef tongue like this? Coat it in pot ash, roast it over the fire, then pair

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I spent 20 yuan to rent an empty, drained pond from an elderly woman, and unexpectedly found some ee

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

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

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Fried Rice Noodles with Eggs

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