This thorny village chief in Zhuangzitian Village, Wenshan Prefecture, Yunnan led everyone over a mo

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

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I thought I’d get to enjoy a delicious pork knuckle, but in the end…

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Nettle is really awesome

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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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What are you most afraid of seeing when cutting open Japanese knotweed?

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Episode 7｜Traditional Writing Brush

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Look, this is the original version of ice-boiled lamb, right?

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Cooking a delicious bowl of pork knuckle rice for my daughter

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What do taro plants look like after eight months of growing?

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Ever since I was little, my dad has always told me to stab my brothers in the back.

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Homemade deluxe fried noodles—so spicy they made me question my existence.

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Zhu Bajie munches on a watermelon

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I brought some cured pork to visit my little cousin and also got to experience the misty rain of Jia

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Who would have thought this pig’s bladder smells bad but tastes delicious?

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Even if you’re spending Mid-Autumn Festival alone, don’t forget to make it special—Happy Mid-Autumn

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The kids’ summer vacation is over—time to make some fruit preserves and spicy strips they’ll love.

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Chowing down on cured pig’s trotters while watching the guys go wild at the disco!

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Food is the most beautiful reason to reunite—helping a friend orchestrate a meticulously planned pro

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Pig-trough crayfish, the best ever. 30 jin of crayfish—just a simple, hearty meal.

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How much sorrow can one have? A single bite of Dongpo pork eases my woes.

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