Today we’re continuing to sell glutinous rice cakes in the village! They’re selling like hotcakes!

I’ve gotten so fat I can’t fit into my clothes! Waaahhhh

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The cherries are ripe—so many we can’t finish them, so we turn them into cherry cake.

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POV: When You Arrive in Istanbul

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

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Leftover watermelon

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Homemade braised chicken heads—so fragrant!

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

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Today I'm making "chishi teng" and heading into the village to sell it.

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From the garden to the table: a mountain farmer’s day of heartwarming, down-to-earth healing

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Today, I'm continuing to go into the village to sell sweet drinks.

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I’d placed river clams in the fish pond ahead of time, dug them up again, and filmed it all over. I

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Xuan Paper

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What do taro plants look like after eight months of growing?

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Ever since I was little, my dad has always told me to stab my brothers in the back.

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Today’s dog food session

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I brought some cured pork to visit my little cousin and also got to experience the misty rain of Jia

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What’s it like to have all-you-can-eat salmon and black abalone?

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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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How much sorrow can one have? A single bite of Dongpo pork eases my woes.

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Dun Fish Head

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