Friends, don’t throw away leftover pork skin—do it like me for a delicious taste! Today I’m sharing

Died at light speed—order up!

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White sugar mixed with fried pork cracklings is just too delicious!

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Elvis: How to Achieve Caviar Freedom for Just 5 Yuan!

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Have you ever eaten homemade konjac cake? Today I will share with you the recipe of homemade konjac

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I didn’t finish the cauliflower, so I dried it in the sun—and it turned out to be surprisingly delic

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Friends, have you ever eaten cowhide? Today I will share three ways to cook cowhide for you.

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Juicy Scallion-Braised Pork Cutlet—Savor the Meaty Broth Over Rice for an Unbe-leaf-able Flavor! Pai

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Warm up this fall with a cozy spicy tofu soup—pair it with turkey noodles and crispy fried chicken f

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Deep-fried pork skin—let’s whip up a few classic street-style dishes!

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Young guy dives into the river to scoop up 20 lbs of snails, then whips up a sizzling stir-fry to sa

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Let’s make some tiger-striped pig trotters and slurp up some irresistibly smelly snail noodles! Dipp

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Cilantro jelly?

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[Handmade Taquito with Avocado Sauce Process]

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The nearly lost “water-fried eggs”—cooked with no oil at all—are incredibly fresh, fragrant, and sil

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Can’t afford crab? I splurged 130 yuan on a lamb leg!

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Painting - Cat in suit

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Recreating night market eats! Summer fried instant noodles are just so fragrant—especially when pair

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A Unique Way to Enjoy Pork Intestines: Tofu Blood Sausage

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Taro—how do you like to eat it?

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Make a bowl of sticky, saucy poached-egg braised noodles—so fragrant! Pair it with a juicy Orlean-st

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