Carrying over 90 pounds of konjac stems, it takes 6 days of traditional hand-cooking, shredding, and

A Super Beginner’s Guide to Chaoshan Raw-Marinated Delights for Introverts

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The dug cassava is ground into pulp, precipitated and dried into cassava starch, which is combined w

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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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This guy gets a wild idea: cooking hot pot in a pig trough! Tearing and blanching the tripe right in

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

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One Seat, One Fruit (34): Prunes—The Most Romantic and Refreshing Purple Fruit of Autumn 【Dianxi Lit

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The conch with devilish spiciness really is something else—another day spent at the hospital today.

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How simple can a rural meal be?

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Today is another hearty meal.

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I’ve eaten century eggs before, but this is my first time seeing roasted century eggs—no idea what t

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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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Rustic country guy’s secret recipe for hand-peeled bamboo shoots—no need to peel the shells, just th

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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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One Seat, One Fruit (37): Sour Papaya—Yunnanites’ Taste of Hometown Nostalgia | Brother from Western

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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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11-Flavor Seasoning for Dipping Sauce: Tender Beef in a Copper Bowl, Fragrant and Spicy Dipping Sauc

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One Seat, One Fruit (32): Green Apples — That Childhood Flavor: Tart, Sweet, Refreshing, and Juicy!

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I tried it once at a banquet and was absolutely blown away!

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The braised beef marrow tutorial is here!

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Do you know who’s the alligator snapping turtle’s natural predator?

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