I haven’t been back to my hometown, the little village in Longjiang County, Qiqihar, where I was bor

The boss’s wife is acting weird today—she bought a ton of premium ingredients to treat the chef, lea

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This guy’s secret-recipe Sichuan-style chili-pepper chicken is spicy, numbing, fresh, and fragrant—c

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The fish balls are so tender and smooth! So delicious!

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This is the ultimate way to eat chili! 2 lbs of chilis stir-fried with 3 lbs of rabbit—this time I’m

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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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The chestnuts next door are ripe—bring them home and braise them with free-range chicken for a dish

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Want to have this meal? Become a "surgeon" first.

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You’ve all had pork liver—how about “pot-ash pork liver”? Crispy on the outside, tender on the insid

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Venturing into the mountains to hunt for palm hearts: It took three brothers 5 hours to finally get

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The bamboo shoots on the mountain are growing like crazy—hurry and snap a few to stir-fry with fatty

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To Spend Seven Days Making Maltose from Wheat Malt

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Bought a beef backbone for just 10 yuan—today I’m breaking it down into boneless meat to enjoy with

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The “King of Vegetables”: Artichoke—A Vegetable Everyone Gets Wrong…【Dianxi Little Brother】

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

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Young guy spends 8 hours tackling the lost gourmet dish “Fairy Fish” — and is stunned the moment he

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Sichuan folks can’t get enough of this “douban fish” — rich, savory sauce meets tender, flaky fish.

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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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Dun Fish Head

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It’s called “Pork Liver Zha,” but it doesn’t contain a single piece of liver—bright red, spicy, and

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Seasoning Through the Four Seasons (6): Wasabi—Just the Right Amount of Spicy [Dianxi Little Brother

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