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A replica of a Michelin-starred dish—beware if you have trypophobia!
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A Showcase of Exotic Fruits
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Why is the “candle wax” radical written with the insect radical?
This must be the most upscale way to prepare camel’s foot, right?
Making your own silk quilt gives off a strong, distinct scent of mulberry leaves.
How can you taste the sea in a meat skewer?
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Have you ever tried dinosaur claws? The skin is bumpy and covered in thick, tough scales.
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The “grilled squid” freedom that everyone dreamed of as a child is now fully delivered by this giant
On these sweltering summer days, how could fresh raw seafood marinade be missing?
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It took 10 hours and the guts of 50 crabs to make autumn’s first miniature crab-roe soup dumpling.
Fried octopus chips?
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Could Zhen Huan’s Luozi Dai eyebrow pencil have been made from this?
The Taste of Dao's Deep-Sea Lice
I’ve heard that eating the tail end of oilfish can cause oil to leak out—like, involuntarily? I have
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After 6 days of seclusion, I crafted natural handmade soap using snow frog and pearls.
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So wild—how about making fried skewers?
38 Days Later: Recreating Wu Zetian’s Favorite Beauty Powder—Jade Maiden Peach Blossom Powder
Turns out this “Qiankun Roast Goose” is even more torturous than the “Number One in the World” Buddh
Made over 30 days: Cowhide glue that’s not just edible—it can also be used to make ink!
8 days and 8 nights to recreate the maltose from my memories
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