Friends, my amaranth stalks have had a bountiful harvest. This time, I’ve prepared four different wa

Poria cocos and peach resin I gathered myself—just like the taste from my childhood! Today I’m shari

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How simple can a rural meal be?

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Purslane on June 9th

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

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My wife is living the good life now that she’s married to me! I grabbed a big chunk of cured pork fr

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Kids from Northeast China have loved this since they were little.

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One melon, three ways to enjoy it—crafted using time-honored methods that preserve the winter melon’

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Back in the day, that 50-cent screw—what flavor do you still remember?

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Dun Fish Head

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I’m craving bean soup rice—making a pot of my hometown’s bean soup rice really makes the rice disapp

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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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I thought I’d get to enjoy a delicious pork knuckle, but in the end…

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New Year’s is just around the corner, so today I’m slaughtering a pig to treat everyone. A lot of my

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Friends, have you ever eaten cowhide? Today I will share three ways to cook cowhide for you.

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The sow recently had piglets, so I’m simmering some pork bones to make soup and boost nutrition.

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The fourth episode of Country Transformation is here!

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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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Friends, we’ve got guests over today—so I used half a sheep to make four different dishes. Let me sh

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I spent 20 yuan to rent an empty, drained pond from an elderly woman, and unexpectedly found some ee

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