Braised Pork with Octopus—So Damn Rice-Clashing! Pairs Perfectly with Stir-Fried Water Spinach—Pure

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

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Qingdao’s hottest buffet: 179 RMB for Hedou Seafood All-You-Can-Eat—after the marathon, it’s time to

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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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Dig into this saucy, sticky spicy tossed dish—it’s the perfect rice killer! Pair it with my homemade

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Chongqing’s Pig Trotter Hot Pot Hidden High on a Mountain Peak!

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You’ve all had pork liver—how about “pot-ash pork liver”? Crispy on the outside, tender on the insid

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This guy’s secret-recipe dry-pot tripe is shredded and stir-fried straight off the pan—truly a flavo

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Two rabbits glazed in Sichuan chili oil, sizzling as they grill—bite in and your mouth explodes with

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Does eating a drunken chicken hotpot count as drunk driving? Start with the meat and soup, then dip

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In this freezing cold, let’s make a hearty iron pot stew! Tender, fall-off-the-bone ribs paired with

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First meal of the day: steamed dumplings! A big bowl of freshly made, freshly steamed dumplings for

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Lobster with pig trotters? This guy’s secret-recipe spicy and tangy pig trotters with lobster is so

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Late-Night Convenience Store Food DIY: Turkey Noodles + Rice Cakes + Cheese = A Divine Combo That’ll

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This guy gets a wild idea: cooking hot pot in a pig trough! Tearing and blanching the tripe right in

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Shanyao’s original “Overlord Bids Farewell to Chicken”: Spicy chili oil–marinated free-range chicken

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Yam takes his cousin up the mountain for a spicy chili-noodle feast—every slurp of noodles sets thei

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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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Roasted beef tendon + mushroom dumplings + Beef Wellington + beggar’s fish — when you keep it simple

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Celebrating the move with braised pig trotters and beef tendon—spicy, flavorful, and perfect with ri

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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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