[You’re April in this world, I’m Northeastern Ditsanxian] A Super-Step-by-Step Guide to Making Ditsa

Died at light speed—order up!

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Chef Usachi’s Spicy and Sour Luxury Potatoes

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Elvis: How to Achieve Caviar Freedom for Just 5 Yuan!

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Zhu Zhu: To repay you, I’ve transformed into this golden, glistening, oozing masterpiece!

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

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Three dishes made with top-tier Northeastern ingredients—what do they taste like?

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[Deep-Fried Dough Sticks] Step-by-Step, Super-Tutorial for Beginners—We’ll Teach You Till You Master

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Insanely Long Internet-Famous Spring Rolls—You Can Only Take 4 Bites Per Roll!

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When the Northeast fox turns into a human

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Kids in Northeast China must eat canned yellow peaches when they have headaches or fevers.

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In this freezing cold, let’s make a spicy Ningxia “la hu hu” hot pot! The aromas of the dipping vegg

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The pregnant daughter-in-law got a few extra bites of meat, and the in-laws started nitpicking—so he

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The original-flavored Jiuzhuan Big Intestine leaves an endlessly lingering aftertaste~

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One mouthful, the mouth is stuck

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【This Year, Try a New Way to Enjoy Chicken! Chicken Stewed with Enoki Mushrooms and Tapioca Noodles】

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Warm up this fall with a spicy, hearty beef soup—tangy, rich, and utterly satisfying! Pair it with s

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Grinding soybeans with Grandma to make a handmade tofu skin feast—grilled, boiled, fried, and tossed

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What kind of chicken-and-duck combo did I just make?

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[Ultimate Guide to Making La Ba Garlic: Tangy, Crunchy, and Refreshing—Vividly Green Like Jade!]

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An ice cream recipe you've never seen before—airy texture, not greasy at all!

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