Today, a villager on the road invited me to their village entrance and asked me to renovate the spri

Dun Fish Head

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

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

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Old Zhu is a painter!

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Homemade braised chicken heads—so fragrant!

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Drifting at sea for a month and winning 1 billion—but you can only eat one kind of food!

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Sigh, men—so under control

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Dried leaves + fruit shells + butterfly wings = a miniature warrior’s armor (healing throughout)

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Outdoor Cooking: Tom and Jerry Steak

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[Animals]How to catch a big monopterus

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

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Food is the most beautiful reason to reunite—helping a friend orchestrate a meticulously planned pro

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

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

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Today’s dog food session

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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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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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