First time making Hulatang—every bite is a mix of sweet, sour, bitter, and spicy.

Too awkward #553

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

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The conch with devilish spiciness really is something else—another day spent at the hospital today.

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The pancakes are rolled up too! The art teacher set up a stall to sell pancakes, and drew various ca

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Dishes made with soy sauce brewed from soybeans at home just taste so fragrant.

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Stewed Beef Marrow Bone, Tasty But Not Greasy

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Craving chicken wrapped in tripe but finding it too light? Just give it a bold twist: Sichuan-style,

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A delicious treat that grows right in the ground—has anyone here ever tried it?

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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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A 30-pound alligator snapping turtle, when it comes to the world, must eat all over the world.

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

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It’s that time of year again for lamb spine hotpot and shabu-shabu—grab a whole lamb and dig in!

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You call this sour fish soup? What’s it like using random fish bought online to make sour fish soup?

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Zhu Zhu: To repay you, I’ve transformed into this golden, glistening, oozing masterpiece!

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What is it like to eat a whole 320-pound yak? High-end ingredients often only require the simplest c

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A 31.5-pound grouper, prepared in six different ways, cooked from evening until dawn the next day!

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Grilled fish? Grilled crocodile

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

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

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The greatest joy in life is encountering countless delicious dishes—now it’s time to try cooking cro

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