A busy day at my parents’ home in Northwest China has begun.

How simple can a rural meal be?

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Xiangfu TV: Three big packs of grilled sausages sizzling in one pot—everyone’s piling in, and the wh

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“The most beautiful flower of the grassland, the fiery red sairang!” You don’t need to go to the gra

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Mingshui You’ai Village in Suihua: Why has the black soil yielded nothing? Why did a promising initi

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The river water is unfit for rice planting; please don’t make farmers bear the brunt of environmenta

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Today’s Firewood Chicken: The joy food brings is timeless.

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The Qing Shui River can no longer be used for irrigation; once watered, the soil feels as scalding a

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

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Dun Fish Head

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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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Craving chicken wrapped in tripe but finding it too light? Just give it a bold twist: Sichuan-style,

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Nettle is really awesome

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The fourth episode of Country Transformation is here!

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Hope you’re doing well, hope everything goes smoothly for you, and may you be happy every single day

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

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Raising the pigs well, keeping them free from illness and disaster, is my greatest wish.

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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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When I was little, my dad took me back to our hometown in the countryside to hunt birds in the mount

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