Old Yang’s Four Classic Masterpieces That Made Him Famous: Renzhonghuang, Aged Pork, Toad Burger, an

The first “Oil-Drinking Challenge” competition—come and give it a try!

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

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The conch with devilish spiciness really is something else—another day spent at the hospital today.

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How simple can a rural meal be?

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It turns out Sister Yu has a black brother, and he even plans to stay for a few days—how is Lao Kui

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I haven’t eaten duck feet in a month—I’m dying of craving!

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Hot Crisp Rotten Mutton Pot, Lonely Winter Deserves A Good Meal!

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I never thought snails were edible—have you ever tried them?

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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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【Delicacy】Pork Offal Hot Pot｜Really Hits The Spot

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Only Er Mao could probably handle hot pot this spicy.

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It’s cold out! Come enjoy hot pot!

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

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Northeast Sister Yu Makes Northeastern Soybean Paste

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Have you ever seen buns like these? I took on the challenge of making Tibetan steamed buns, Tibetan

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10 pounds of meat for 680, hot pot for 437, drinks for 150. The attitude of the table next to me has

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Fried golden cicadas are so delicious

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One pot of stir-fried rice noodles

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Jiangxi isn’t just spicy—it’s painful, too! Those killer duck heads are seriously deadly.

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Dun Fish Head

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