I would say that "A Mortal's Journey to Immortality" is not "mortal" enough.

Sigh, men—so under control

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

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

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My Face-Swapping Speed

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Want to have this meal? Become a "surgeon" first.

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Encounter with a Swarm of Bees-Collect and Taste the Sweet Honey

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To Spend Seven Days Making Maltose from Wheat Malt

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

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One Seat, One Fruit (36): Apple Jujube—Crisp as an Apple, Sweeter Than a Snow Pear: A Gift from the

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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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One Seat, One Fruit (37): Sour Papaya—Yunnanites’ Taste of Hometown Nostalgia | Brother from Western

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[Brother Dianxi] Xiao Hao’s Favorite Chestnuts Over the Past Three Years — A Heartwarming Autumn Mem

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1 jin of pork liver, 3 jins of chili peppers: Sichuan guy’s secret “mute pig liver” is seriously add

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The chestnuts next door are ripe—bring them home and braise them with free-range chicken for a dish

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You can actually eat honeycomb briquettes? This guy turns 4 jin of squid into “squid honeycomb briqu

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Hua Nong Brothers: Check out Brother’s mountain villa, see the fragrant pig he was gifted, and grab

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Truffles: Yunnan’s “Pig-Hunted Fungus,” the World’s “King of Delicacies” | Brother from Western Yunn

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Bought 4 jin of giant lamb legs for just 180 yuan—fire up the grill and roast the whole thing right

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