Love life, love sharing, love food — oh my goodness, it smells so good!

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 is the real deal: a whole roasted lamb! Slathered in a secret-recipe sauce, it’s crispy on the

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Ever tried “Pork, Scallions, and Greens”? 3 people spent 5 hours foraging in the wild just to get a

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Country lad scores a delicious treat: a secret-recipe grilled lobster that looks absolutely epic!

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The feeling of chomping down on meat is just so satisfying—documenting real life.

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The “Rice Butcher” dry-mixed mala tang—slathered in fiery red chili oil and tossed together—is absol

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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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30 people who actually live in Japan made reservations to dine at a restaurant.

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Hot pot tastes best this way! Tear and blanch the whole layer-by-layer tripe—it’s spicy, numbing, fr

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

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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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Hua Nong Brothers: Our bro saw how hard we’re working catching fish, so he brought over some bullfro

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The August melons on the mountain are perfectly ripe—this guy just sits up in the tree and digs in!

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To be honest, I’m starving.

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Big Fish & Meat (8): Frost’s Descent—Fat Crab Roe at Its Peak! Let’s Cook a Spicy, Fragrant Pot of C

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Annual pig feast: Various pig meals in Yunnan

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Not spicy

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Hua Nong Brothers: Time to catch the fish we’ve been raising for a year—let’s see how they taste! Th

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Documenting life on the night shift at Huawei's factory—every day you can get a free midnight snack,

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Hua Nong Brothers: The brothers took us out to catch some locusts, and after frying them up, they’re

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