Guizhou, isn't it getting better the next day?

Make Sichuan-style fermented fish—spicy, flavorful, and the perfect accompaniment to rice.

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Dun Fish Head

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It’s Here! A 10-Day Guizhou Big Yellow Eel Compilation

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Now that I’ve recovered, just a quick health boost—wishing all my Bilibili friends good health.

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I spent 20 yuan to rent an empty, drained pond from an elderly woman, and unexpectedly found some ee

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Xiangfu TV: Three big packs of grilled sausages sizzling in one pot—everyone’s piling in, and the wh

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Craving chicken wrapped in tripe but finding it too light? Just give it a bold twist: Sichuan-style,

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Another week of great stuff #RealOutdoors

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Having two elders at home is like having living treasures; the choice between delicious food and sta

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How much sorrow can one have? A single bite of Dongpo pork eases my woes.

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I thought I’d get to enjoy a delicious pork knuckle, but in the end…

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The fish farm used to catch two kilograms of yellow eels.

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Why are the eels in the rice fields different?

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Life should have a sense of ceremony: Sichuan’s magical herb, huoma, is used to make chicken-shaped

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[Junior Brother Jun] The video has been packaged—welcome to check it out!

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The fourth episode of Country Transformation is here!

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Fried Rice Noodles with Eggs

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Today, 80% of the big yellow eels and peanuts & melon seeds are all ready!

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The cherries are ripe—so many we can’t finish them, so we turn them into cherry cake.

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How simple can a rural meal be?

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