Menghai, Yunnan’s BBQ Mecca: Vegetables by day, street stalls by night—sizzling plate-cooked liangfe

[What will Pongji eat today?] This year’s new rice makes for incredibly delicious grilled rice balls

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Homemade Gansu Tianshui Mala Tang—so fragrant and flavorful! Pile it high with spicy hand-pulled noo

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Respect every fruit that can’t leave Yunnan

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[Chicken-Strand Crispy Pastry Pie] Easy puff pastry technique—master the home recipe with ease and s

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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 Me Explain] About How I Ate a Roujiamo and Time-Traveled to Become a Palace Maid

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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 spicy Ningxia “la hu hu” hot pot! The aromas of the dipping vegg

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Head Chef & Butcher Unveil the Secrets: “Breaking Down a Domestic Pig” — Packed with Pro Tips!

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Who knew you could eat beef tongue like this? Coat it in pot ash, roast it over the fire, then pair

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[Homemade Fresh & Fragrant Chili Sauce] Master this lazy chili sauce—my family hasn’t bought Lao Gan

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The weather’s still chilly—let’s make old-school Northeastern mala tang! So sticky, so addictive! Pa

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Pick some rouge berries, then turn them into jam or popsicles—both are super tangy, refreshing, and

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Eating the spiciest chili raw! Erjingtiao peppers go wrong—and turn into a mouthwatering stir-fry of

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

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Golden Tremella — The “Queen of Fungi” Golden Tremella [Dianxi Little Brother]

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Now this is what real drunken crab looks like—makes me so hungry just watching!

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Sea Vegetable Flower, aka “Waterborne Poplar,” a uniquely Yunnan-flavored romance [Dianxi Little Bro

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Challenging Fried Yunnan “Jian Shou Qing”

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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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