Shanxi cuisine is not up to par, isn't it? Let's take a look at this fried pork.

I love eating this boiled sliced pork with chili sauce—it’s got both meat and vegetables, all cooked

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Local tree-ripened, thin-skinned, fleshy durians are here!

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Old Beijing Braised Pork - I heard that people like to eat small intestines that are not processed v

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On a scorching hot day, let’s whip up some tangy, spicy seafood in sauce! Pair it with chilled fern

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Water or oil

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1s–1h Salmon-Frying Challenge

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This grape dessert recipe—its flavor is absolutely amazing!!!

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1s–1h Squid-Frying Challenge

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So crazy! I’m setting off firecrackers in my mouth!

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Raw-Marinated Blossoming Salmon, Chili Oil Chicken Legs, and Lobster Meat

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Homemade braised chicken heads—so fragrant!

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Have you ever tried “Yanghe”? This “dark cuisine” is just as notorious as sesbania flowers!

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Mango ice cream paired with my favorite big chicken leg—so delicious! What a treat!

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A friend came by to try the crispy roast suckling pig, and Chef Liang personally roasted an entire o

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Summer Late-Night Snack: Spicy & Tangy Octopus Cold Noodles—Pair with Freshly Marinated Shrimp & Blo

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Turning freshly picked chilies into chili oil is no small feat.

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Stir-fried green tomatoes, dry-fried eggplant—after eating them, we headed into town for two days.

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Seafood Platter with Dipping Sauce

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Today’s bowl comes with an extra chicken leg—no greasiness, so satisfying, and nutritionally balance

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Sweet and sour eggplant, spicy cabbage kimchi, and instant noodles—so satisfying to eat!

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