Today I'm making "chishi teng" and heading into the village to sell it.

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

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Today, I'm continuing to go into the village to sell sweet drinks.

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My cousin’s back today—let’s whip up some tasty dishes using sand crab juice to treat him!

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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 delivery in Shenyang is so popular.

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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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【Sanshi】Super Classic Shrimp Sucker – Raw-Marinated Shrimp Suction

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

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Let him post for 3 days first～

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Leftover watermelon

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Another busy day selling sand crabs today—still going strong!

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

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Have you ever tried sand crab juice?

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Xi’an’s hottest night market has been upgraded: roasted whole lamb, beef marrow, pig trotters, sheep

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Have you ever tried braised chicken like this? Simple and easy—just a casual bite.

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Dun Fish Head

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Undercooked crab legs

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

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

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

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