Today I made a fish called “Loving You Till Death Do Us Part.”

Big Fish & Meat (8): Frost’s Descent—Fat Crab Roe at Its Peak! Let’s Cook a Spicy, Fragrant Pot of C

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The chef of Zhajiangmian visits the store?

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This guy’s secret-recipe Sichuan-style chili-pepper chicken is spicy, numbing, fresh, and fragrant—c

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Let him post for 3 days first～

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This is the ultimate way to eat chili! 2 lbs of chilis stir-fried with 3 lbs of rabbit—this time I’m

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Freshly harvested honey feels like "liquid amber"

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This 4-jin rack of ribs is pure bliss! Richly fragrant with fermented black beans and irresistibly s

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The taste of "braised pork belly" is home.

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Country lad scores a delicious treat: a secret-recipe grilled lobster that looks absolutely epic!

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Venturing into the mountains to hunt for palm hearts: It took three brothers 5 hours to finally get

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Flower Season Delights (8) — All-Purpose Side Dish: Climbing Wisteria Flowers—Toss ‘Em or Stir-Fry ‘

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Egg Floss, home-made dishes, yummy

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Sichuan folks can’t get enough of this “douban fish” — rich, savory sauce meets tender, flaky fish.

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The August melons on the mountain are perfectly ripe—this guy just sits up in the tree and digs in!

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Super Octopus! One leg is enough for a big meal

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One Seat, One Fruit (37): Sour Papaya—Yunnanites’ Taste of Hometown Nostalgia | Brother from Western

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Bought a beef backbone for just 10 yuan—today I’m breaking it down into boneless meat to enjoy with

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Little Flower Glutinous Corn—The Year-Round Happiness of Yunnan People | Brother from Western Yunnan

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11-Flavor Seasoning for Dipping Sauce: Tender Beef in a Copper Bowl, Fragrant and Spicy Dipping Sauc

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The “King of Vegetables”: Artichoke—A Vegetable Everyone Gets Wrong…【Dianxi Little Brother】

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