On the way back to the countryside, the young man is leaving again. Let me see how I can keep him. #

Xiangfu TV: Three big packs of grilled sausages sizzling in one pot—everyone’s piling in, and the wh

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How simple can a rural meal be?

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Back home, I noticed prices have skyrocketed—can’t even afford a single pancake anymore 🥲

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One melon, three ways to enjoy it—crafted using time-honored methods that preserve the winter melon’

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

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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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Kuose heading home for the New Year, belike!

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New Year’s is just around the corner, so today I’m slaughtering a pig to treat everyone. A lot of my

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Acorn tofu

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Back in the day, that 50-cent screw—what flavor do you still remember?

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Have you ever eaten banana blossoms? I picked a few that no one wanted and stir-fried them with meat

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Today is the second day of the Chinese New Year. It is not easy for your parents to give birth to yo

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Yellow mud is bubbling up from the Wuzhu Well Reservoir in Zunyi—where exactly is it coming from und

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

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Tomato and enoki mushroom soup—so sour and appetizing, it’s absolutely delicious!

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[Hanni Fan Yuxin] Back to my hometown in Australia and cooking vlog with my mom and sister! So pure

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The sow recently had piglets, so I’m simmering some pork bones to make soup and boost nutrition.

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Food is the best reason to reunite—let’s simply make a whole roasted lamb in a metal barrel!

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There is no set route for your steps, and wherever your heart goes is your harbor

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Preparing postpartum meals for the piglets—only when they eat well can the little ones nurse properl

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