So I have the lowest status in the family.

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

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Dun Fish Head

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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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Kids from Northeast China have loved this since they were little.

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

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Pig-trough crayfish, the best ever. 30 jin of crayfish—just a simple, hearty meal.

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Leftover watermelon

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The bald guy’s back—let’s make his favorite dish, Mom’s pig’s trotters.

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What’s it like to have all-you-can-eat salmon and black abalone?

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We have a lot of saline-alkali land here; the older generation has always endured the alkali like th

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Ну, погоди!

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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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The greatest joy in life is encountering countless delicious dishes—now it’s time to try cooking cro

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Sichuan Babagan

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Rustic Cuisine, Rural Life

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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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I’ve been scooping clams from the stream and catching crayfish in the fields, then whipped up a simp

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Wild mushrooms, nature’s gift—always be sure to cook them thoroughly, or you might end up in bed… an

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Alchemy

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One melon, three ways to enjoy it—crafted using time-honored methods that preserve the winter melon’

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