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

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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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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Seasoning Through the Four Seasons (6): Wasabi—Just the Right Amount of Spicy [Dianxi Little Brother

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Egg Floss, home-made dishes, yummy

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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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Freshly harvested honey feels like "liquid amber"

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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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There are no shortcuts on the road to happiness; for the rest of our lives, we’ll just keep striving

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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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One Seat, One Fruit (7) — Papaya That’s Delicious Even Raw | Brother from Western Yunnan

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Braised beef trotters—before they’re cooked, they stink; once they’re done, they smell absolutely di

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The weather is getting hotter and hotter, so here’s a fruit salad for everyone.

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The bamboo shoots on the mountain are growing like crazy—hurry and snap a few to stir-fry with fatty

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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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It’s called “Pork Liver Zha,” but it doesn’t contain a single piece of liver—bright red, spicy, and

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How about a bowl of tangy and spicy papaya chicken rice noodles this summer? [Dianxi Little Brother]

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Hua Nong Brothers: Digging bamboo shoots to make dried bamboo shoots—after a long, painstaking proce

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