Today I’m making ai ziba and heading into the village to sell them.

Eat and drink, then go home to sleep.

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

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Dun Fish Head

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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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Leftover watermelon

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I thought I’d get to enjoy a delicious pork knuckle, but in the end…

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Look, this is the original version of ice-boiled lamb, right?

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The brother who never came back The brother left in a hurry to get the money, but never came back, l

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Homemade braised chicken heads—so fragrant!

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

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Who would have thought this pig’s bladder smells bad but tastes delicious?

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Be Alert! Crackdown on Invasive Cleaners! While eradicating invasive species, we’re also safeguardin

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

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Just a quick bite

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Chowing down on cured pig’s trotters while watching the guys go wild at the disco!

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New Uniform for Island Country Flight Attendants

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

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I’d placed river clams in the fish pond ahead of time, dug them up again, and filmed it all over. I

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I brought some cured pork to visit my little cousin and also got to experience the misty rain of Jia

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

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