I’m not cut out for the entertainment industry; I’d rather go back to my hometown and just enjoy lif

Wild Fruits in Yunnan: Figs Taste like Sweet Strawberries

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Tripe-wrapped Pork, Yi Minority's Cuisine for Distinguished Guests

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Stewed Beef Marrow Bone, Tasty But Not Greasy

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Celebrating Women’s Day for the moms in our village, and wishing all women a happy International Wom

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This is the ultimate way to enjoy pig trotters! Crispy skin, melt-in-your-mouth meat—rich but not gr

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This is the ultimate way to enjoy shrimp: throw some coarse salt into a bamboo tube and steam it—so

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The real Haidilao hot pot is all about catching and eating fresh ingredients on the spot.

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Qiandongnan’s signature charcoaled beef, tossed cold with wood ginger chili sauce—so fragrant!

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A hearty mala tang, paired with a bowl of leftover rice—so satisfying! I also stir-fried oilseed rap

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Fishing in a private pond with Brother Fei, and unexpectedly caught a giant fish—let's see how much

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I don’t care—there are probably very few people from Yunnan, Guizhou, Sichuan, and Chongqing who cou

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Spent 80 yuan on a cow’s skull to make a pot of beef soup, treating the guys to a delicious meal.

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Have you ever eaten banana blossoms? I picked a few that no one wanted and stir-fried them with meat

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Even with a fortune, livestock doesn’t count. Wishing my piggy brothers good health.

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

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There are no shortcuts on the road to happiness; for the rest of our lives, we’ll just keep striving

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The people of Guangxi have now started eating ong vegetables.

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This year’s first beachcombing trip—collecting whelks and sand crabs to sell in the village.

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I love this bustling, steamy world—every single beef tendon.

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Use Chicken and Duck to Cook “Steamed Chinese Cabbage in Supreme Soup”

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