Can’t afford crab? I splurged 130 yuan on a lamb leg!

Today I’ve got this fish I love—before the guests arrive, I’m sneaking a taste to test it out for th

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The weather’s still chilly—let’s make old-school Northeastern mala tang! So sticky, so addictive! Pa

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Spring is all about wild vegetables! Try fish mint, bracken, and spring bamboo shoots!

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Time to “paste on the autumn fat”! Whip up a bowl of old-school Northeastern spicy hot pot—so sticky

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Chongqing’s Pig Trotter Hot Pot Hidden High on a Mountain Peak!

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Pig God’s Double-Portion Boiled Delicacy ②

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Today I’m having spring rolls with missing teeth, turkey noodles, eggs, and gong cai, among other th

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A pot of insanely rice-killer braised pork belly—fragrant but not greasy! The savory sauce is perfec

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Under 250 RMB for a chill hotpot feast in Chongqing—meat galore! Plus, I even bumped into someone un

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How much is this knife?

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A friend came by to try the crispy roast suckling pig, and Chef Liang personally roasted an entire o

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Let the nitpickers do this job.

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Happy New Year’s Eve, everyone!

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[Food][Mutton buns] Lamb Shank with Xinjiang Characteristics

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Stumbled upon a massive treasure sword while foraging for yam—but ended up using it to grill lamb sk

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[Homemade Braised Pork with Preserved Mustard Greens, Restaurant-Quality]

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I’ve heard that eating the tail end of oilfish can cause oil to leak out—like, involuntarily? I have

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

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Shredded Pork with Green Peppers

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Savory Beef Rice with Scrambled Eggs

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