Hungry Liu Zi completely transforms vegetable congee

Two months back in China, Liu Zi’s cooking skills have regressed to pre-expat days!

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Eating a big chicken leg like this is just too delicious!

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Black Fish

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In spring, I crave these pan-fried buns the most—they require no yeast proofing or rolling. You can

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Gaba Cai

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Crispy on the outside, tender on the inside fried chicken is so fragrant!

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Everyone Loves Watching the Meat-Stripping!

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Instantly hooked: a head-to-head showdown between sweet and savory braised pork belly.

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Who hasn’t stocked up yet? I’ve used every single sheep head and sheep foot in the fridge!

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Fried Crispy Chicken Today

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[Jiang Jiang’s Crispy, Thick, Big Squid]

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First Wuhan breakfast: Xiangyang beef noodles—loaded with beef, offal, tofu, and braised dried tofu

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Rich Woman's Lunch

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Taking the kid to savor Cantonese cuisine in Guangzhou—following the grandpas and grandmas to an old

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Quick stir-fry of yellow beef—so spicy! Perfect for a rice bowl—it’s pure bliss! Pairs perfectly wit

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Brewing wine on a cold night, steaming whitebait—this is an evening filled with fragrance.

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Today I’m having tossed noodles with toppings—spicy and irresistible; need I even say how awesome th

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What’s it like to enjoy all-you-can-stuff-cup-noodles for just 11 yuan at the school gate?

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Braised Pig’s Trotters, Gluten Stuffed with Meat, Tomato and Egg Stir-Fry, Sweet and Sour Poached Eg

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Homemade stir-fried rice noodle sauce makes a seriously spicy Xinjiang-style stir-fry—pair it with f

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