Chocolate Retro Fan

Elvis: Using cocoa fruit to make chocolate, super smooth~

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Red Velvet Crepe Cake

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Chocolate Nibble

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This year, I can only enjoy vegetarian “braised pork” and “stir-fried kidney” at home!

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Dai-Style Beef Meatballs: A Delicacy Hammered to Perfection

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Taro—how do you like to eat it?

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Thailand’s Beloved Dish: Crisp Green Papaya Salad with Fresh Shrimp—Tangy, Spicy, Sweet—One Bite and

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Yunnan’s century-old walnut trees are perfect for cooking porridge, platters, and cold dishes!

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Challenge! Extra-large chocolate bar!!!

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The ultimate show-off-style jianbing—had to wait two days just to sink my teeth into it, and it’s st

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Grinding soybeans with Grandma to make a handmade tofu skin feast—grilled, boiled, fried, and tossed

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Zha: The Finest Flavor That Captures Spring in a Bite

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Fill up for breakfast: Ultra-luxury cheung fun, chicken-broth noodles, and chicken blood soup! A foo

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Making Souffle Omelette

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On a scorching hot day, whip up some tangy and spicy Yunnan-style mixed rice noodles—it’s so appetit

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Let’s make a bowl of Chongqing Xiaomian—it’s so satisfyingly spicy and numbing! Pair it with homemad

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Cheesy Mini Hot Pot in an Air-Conditioned Room—A Soft, Indulgent Foodie Mukbang!

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Sealed with fresh cow dung: the ancient Dai brewing method! The name may sound crude, but the taste

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So bitterness actually comes in different degrees...

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Hua Nong Brothers: Slaughter the snakehead fish and loach to make pickled cabbage fish—it’s so delic

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