My cousin’s back today—let’s whip up some tasty dishes using sand crab juice to treat him!

Let him post for 3 days first～

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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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Xiangfu TV: Three big packs of grilled sausages sizzling in one pot—everyone’s piling in, and the wh

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Today I'm making "chishi teng" and heading into the village to sell it.

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Today, I'm continuing to go into the village to sell sweet drinks.

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Korean Big-Mouth Sister: Black tiger shrimp marinated in a springy, explosive‑in‑your‑mouth shrimp s

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Craving chicken wrapped in tripe but finding it too light? Just give it a bold twist: Sichuan-style,

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Leftover watermelon

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After a year apart, today I’m heading to the shore again to catch sand crabs and sell them in the vi

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

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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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Today I’m sprouting bean sprouts to sell in the village.

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Kids from Northeast China have loved this since they were little.

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Another busy day selling sand crabs today—still going strong!

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How simple can a rural meal be?

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Today I went shore-foraging and collected green mussels.

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Have you ever tried sand crab juice?

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Today, I’m continuing to catch sand crabs and set up a stall to sell them.

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Spending 555 yuan on indulging in desserts in Shenzhen

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Fried Rice Noodles with Eggs

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