Killing the Year Pig, but the Immortal Cultivation Version

This guy’s secret-recipe Sichuan-style chili-pepper chicken is spicy, numbing, fresh, and fragrant—c

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Venturing into the mountains to hunt for palm hearts: It took three brothers 5 hours to finally get

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11-Flavor Seasoning for Dipping Sauce: Tender Beef in a Copper Bowl, Fragrant and Spicy Dipping Sauc

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It’s called “Pork Liver Zha,” but it doesn’t contain a single piece of liver—bright red, spicy, and

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One Seat, One Fruit (5) — Crystal-Clear Longans [Dianxi Little Brother]

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The garden is almost ready—let’s dig up some sweet, crunchy water chestnuts and toss them with rice

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What a thrilling battle!

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The bamboo shoots on the mountain are growing like crazy—hurry and snap a few to stir-fry with fatty

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【Delicacy】Making Food with Lard in The Cold World｜Homeland Taste

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I won’t pretend anymore, I am the reincarnated chef!

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Big Fish & Meat (8): Frost’s Descent—Fat Crab Roe at Its Peak! Let’s Cook a Spicy, Fragrant Pot of C

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Bamboo shoots are shooting up on the mountain—dig some home and whip up a pot of spicy, numbing bamb

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Sichuan folks can’t get enough of this “douban fish” — rich, savory sauce meets tender, flaky fish.

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Bought a beef backbone for just 10 yuan—today I’m breaking it down into boneless meat to enjoy with

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(No viewing for mortals) Chapter 20: Repair damaged magic tools, kill evil herbs and make medicine!

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Hua Nong Brothers: This bamboo rat got heatstroke. Despite our best efforts to save it, it didn’t ma

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“Hometown Xian修 Diary” Episode 10: The Elder Crafts a Magical Hook and Finally Obtains the August De

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The “King of Wild Vegetables”: Bracken Fern—A Gourmet Delight That Struggles to Thrive in Barren Soi

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You’ve all had pork liver—how about “pot-ash pork liver”? Crispy on the outside, tender on the insid

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What you cultivate in the cultivation of immortality is [human relations and worldly wisdom]

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