Grandpa Chuan’s Crispy Fried Pig Blood

How simple can a rural meal be?

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One melon, three ways to enjoy it—crafted using time-honored methods that preserve the winter melon’

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Grandpa Chuan’s Seafood Buns

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Old Man Chuan’s Fragrance Travels a Thousand Miles

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It’s Chinese New Year—time to slaughter the New Year pig! The three big eaters really pin that pig d

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

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Indian Birthday Cake Making

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Purslane on June 9th

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So it turns out making yóu pō là zi is actually quite a lot of work!

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Back in the day, that 50-cent screw—what flavor do you still remember?

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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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My wife is living the good life now that she’s married to me! I grabbed a big chunk of cured pork fr

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The uphill water-fetching was awesome, but the ending was awkward—I didn’t manage to get any water,

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I thought Ermao had finally gotten a chicken leg, but…

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Have you ever eaten banana blossoms? I picked a few that no one wanted and stir-fried them with meat

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Lost my card again～I got tricked by a fan into drinking a weird Guangxi soup that tastes like matcha

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Tomato and enoki mushroom soup—so sour and appetizing, it’s absolutely delicious!

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Indian Fruit Salad

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New Year’s is just around the corner, so today I’m slaughtering a pig to treat everyone. A lot of my

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The first batch of sugar-roasted chestnuts before winter arrives—served up!

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