Our family has 3 bowls of this meal per person.

Home-cooked meals are still the best.

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Juicy Scallion-Braised Pork Cutlet—Savor the Meaty Broth Over Rice for an Unbe-leaf-able Flavor! Pai

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Young guy dives into the river to scoop up 20 lbs of snails, then whips up a sizzling stir-fry to sa

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A very sensible school girl who can do laundry and cook

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Today I’m having braised pig trotters with hot rice!

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What kind of chicken-and-duck combo did I just make?

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Watch your auntie go wild and flip the kitchen!

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Still a Ruthless Iron Hand

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Spent a whole night simmering 300 jin of hot pot base—enough for the next year!

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Stuff pork into scallions—once it hits the pan, you’ve got a nearly lost delicacy! I’m seeing this c

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Eggplants are best when cooked the old-fashioned farmhouse way: no frying, no boiling—just stir-fryi

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Making tangyuan and "picking the green" for the Lantern Festival! Wishing my friends far away: Keep

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One trick to master the classic home-style dish—braised eggplant!

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When it comes to grass carp, I swear by this one method: simple ingredients yet full-flavored. No de

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Eggplant: My family loves this old-school cooking method the most—no deep-frying, soft and tender, d

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Out-of-Character Apology: Kanroji Mitsuri Eats Fried Chicken and Jajangmyeon

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White sugar mixed with fried pork cracklings is just too delicious!

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“The Star Dish for New Year’s Eve Dinner”

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Late-Night Late-Night Snack: Juicy Dayao Chicken Meets Bursting Grilled Sausage

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This is the REAL deal when it comes to hotpot rabbit! Tender and smooth on the tongue, perfectly spi

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