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Videos

3:36
Since cilantro isn’t currently available in KFC’s deluxe meal, we’ll have to bring our own.
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1:39
If this were real Wellington steak, I’d have already choked to death!
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2:09
You can actually make Pobei Chicken sauce this way!
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1:31
I haven’t had hot pot in so long, and today I ate so much I went completely wild.
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3:28
This simple self-service barbecue almost cost eight thousand yuan.
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2:09
If Feizhi rice noodles don’t come with the “ring roll,” isn’t that like snail noodles without pickle
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5:10
In the real restaurant business, you go to your competitor’s place, eat there, and then leave a bad
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3:21
It’s not just craving that makes me eat so much tripe; it’s because I respect the traffic.
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2:31
Today, I said goodbye to the last herd with Jimu, but I already miss it.
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1:33
Old Beijing zhajiang sauce paired with old Chengdu zhajiang—this bowl of rice noodles I could eat fo
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3:05
Sesame paste–marinated fermented tofu with chives blossoms, plus a spoonful of chili oil—more than h
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4:01
Lately, I’ve been sleeping poorly, feeling spacey, and eating less, but I’m talking more.
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3:57
It’s almost spring, so we’d better hurry up and finish those New Year’s sausages.
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1:35
Probably, it tastes best when it doesn’t cost a thing.
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2:58
Be a person of your word—when you say you’ll have dry pot, you’ll have dry pot.
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4:09
How did I convince my parents to eat pre-made meals with me?
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4:57
Eating forty eggs in one meal isn’t really something to marvel at.
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3:57
Today I revisited my old haunts, picked up some nostalgic souvenirs, and savored a few classic snack
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2:32
If a chef isn’t a foodie, can they still cook great dishes?
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1:24
The greatest respect for a dish is to leave a little bit to toss with noodles the next day.
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