Finally figured out why banana pith tastes so bad—turns out I've been eating it wrong all along! Thi

I don’t care—there are probably very few people from Yunnan, Guizhou, Sichuan, and Chongqing who cou

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【I’m Brother X】The creator is exploring—welcome to watch and don’t forget to like, subscribe, and sh

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What are you most afraid of seeing when cutting open Japanese knotweed?

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“What are guys doing when they don’t reply to your messages?”

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Grandpa's shepherd's purse dumplings

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Large intestine sashimi—this tangy, refreshing taste is the real deal—just waiting for Hanqing and B

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Challenge! Random Food!!?

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The most traditional rural wooden house: mortise-and-tenon construction, not a single nail used in t

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Can dogtail grass really make popcorn?

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

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

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“The ‘Beard’ That Grows on Trees: Shumao Cai, Also Known as Tree Flowers—A Flavor You’ll Never Forge

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Blooming Delights (4): Dig Into “Spring” — Pick Fresh Crab-Flower Buds and Shoots to Whip Up a Few S

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

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Claw bean stew in an iron pot—though the broth is dark, it’s incredibly, unbelievably delicious. I u

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Chow Down on “Spring” — Sour Wild Greens

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Spring is here—Yunnan’s trees are bursting with “Dianxi Little Brother,” the Yunnan native!

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A must-prepare dish for New Year guests at my home: cold dressed bitter chrysanthemum — crisp, refre

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Boss, this is going to be too much.

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Seafood noodles from a small fishing village—freshly cooked and served immediately, they're simply d

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