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This guy’s secret-recipe Sichuan-style chili-pepper chicken is spicy, numbing, fresh, and fragrant—c
725 Views
[Chicken-Strand Crispy Pastry Pie] Easy puff pastry technique—master the home recipe with ease and s
30 Views
First meal of the day: steamed dumplings! A big bowl of freshly made, freshly steamed dumplings for
23 Views
#Self-Heating Hot Pot My boyfriend complains about the hot pot I made—now you’re out of luck for thi
1 View
[Sichuan Garlic Chili Sauce] A chili sauce even Cantonese friends love—essential for eating cheung f
20 Views
This guy’s secret-recipe dry-pot tripe is shredded and stir-fried straight off the pan—truly a flavo
101 Views
Late-Night Convenience Store Food DIY: Turkey Noodles + Rice Cakes + Cheese = A Divine Combo That’ll
435 Views
Chongqing’s Pig Trotter Hot Pot Hidden High on a Mountain Peak!
139 Views
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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Two rabbits glazed in Sichuan chili oil, sizzling as they grill—bite in and your mouth explodes with
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Celebrating the move with braised pig trotters and beef tendon—spicy, flavorful, and perfect with ri
153 Views
In this freezing cold, let’s make a hearty iron pot stew! Tender, fall-off-the-bone ribs paired with
61 Views
You’ve all had pork liver—how about “pot-ash pork liver”? Crispy on the outside, tender on the insid
Let’s make a bowl of super-saucy, sticky fried-egg-noodle sauce—loaded with rich, savory sauce! Pair
33 Views
[Ice-Cold Purple Sweet Potato Crystal Rice Dumplings] with fragrant osmanthus—bite-sized, chewy, and
Lobster with pig trotters? This guy’s secret-recipe spicy and tangy pig trotters with lobster is so
691 Views
[ Hunan Spicy Pickled Fish ] Easy to Make, Fresh, Spicy, and Delicious!
162 Views
Sichuan folks can’t get enough of this “douban fish” — rich, savory sauce meets tender, flaky fish.
116 Views
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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