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Are you tired of pork and scallion dumplings? In 2023, why not switch things up with savory meat-fil
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Make Sichuan and Shanxi people both fall silent! The New Year’s Eve dinner series: dry-fried braised
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Together with the Hejia Cuisine team, we’re making Kunlun Abalone using the skin of a 140-kilogram g
I’ve lost six jin and just came up with a recipe—here it is, right away! Good afternoon rice bowl～
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Even shrimp that’s been frozen for half a year can easily be transformed into hotel-quality stir-fri
A down-to-earth, step-by-step home-style recipe for Grandma’s braised pork — all so you can make it
Today I’m at Jia Zhi’s place, just having a simple boxed lunch!
A chilly winter vegetarian dish: Everyone who visits Yangquan has to eat at least two bowls! Yangqua
The legendary story of beating 10 jin of Wagyu with just 1 jin of regular beef! Today I’ll share a l
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Don’t just drink milk anymore—try a new method! Saliva’s flowing already; all you need is your hands
Want to learn how to make Mapo Tofu? Brother’s got the eighth-generation inheritor lined up for you—
Today I’ll share a little trick with you! Easily make thumb-sized pan-fried buns with no wrinkles!
Shanxi’s ultimate soup dish: Mashed Cabbage!
Potatoes stewed with eggplant—makes the old man drool!
In Xinjiang, Dapanji is a dish; in Yuncheng, Shanxi, it’s a staple! Yuncheng Dapanji~
The easiest mala tang to make for your partner: Big Baby Mala Tang! This year’s key to finding love
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What version of Yu Xiang Rou Si doesn’t include wood ear mushrooms, only scallions? Today, I’m makin
A dish I promised in a private message has to be delivered! Scallion-grilled pork chop~
Ten thousand private messages urged me to make a little piglet covered with a blanket—today I’ve got
A Chinese culinary master shows you how to whip up a legendary dish with just six eggs—so good it ca
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