Even as the years pass, the cave dwellings still stand—sacred havens for the hearts of those who cal

Tired of shrimp and crab? Today I’m using the thank-you gift my cousin sent to whip up a Beggar’s Ch

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The fourth episode of Country Transformation is here!

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How simple can a rural meal be?

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I spent 20 yuan to rent an empty, drained pond from an elderly woman, and unexpectedly found some ee

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[Animals]How to catch a big monopterus

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Sichuan Babagan

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Xiangfu TV: My mom lives the good life—two big bags of gluten and a huge pack of sausages get tossed

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Hua Nong Brothers: After settling little white pig, let’s check out the navel oranges at Brother’s p

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Dun Fish Head

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

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We have a lot of saline-alkali land here; the older generation has always endured the alkali like th

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

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Leftover watermelon

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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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The weather’s turned cold, so we’ve gathered around the stove. It’s been ages since I had sweet pota

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Hua Nong Brothers: The wild bayberries at Brother’s place are ripe—let’s pick some to eat and take a

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I love this bustling, steamy world—every single beef tendon.

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Now that I’ve recovered, just a quick health boost—wishing all my Bilibili friends good health.

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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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We almost missed this year’s biggest pumpkin

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