The pig head stew made by fooling my grandma with two pig heads is too good, QQ and bouncy

In Northeast China, sweet rice dumplings are still the best for the Dragon Boat Festival!

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She actually wants to teach me how to cook—tch! What a pipe dream!

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Making grape juice jelly is quite a meticulous process. #DocumentingRuralLife

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Free Pig Nose Purchase

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Ermao intended to buy lard but accidentally ended up buying chicken ventricles fat.

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Aluminum Pot Pressing at a Rural Fair

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Don’t look down on country folks #PorkWhip#Food #SoDelicious #OhMyGodSoAromatic

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Only food can ease a thousand sorrows. The goose said it doesn’t want to live anymore—can I help?

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At the end of the year, I’m curing bacon and sausages, making jarred preserved meat, and finishing i

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Thai Cuisine: A Grand Gathering of November’s Tropical Fruits—Satisfy Your Cravings All at Once

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Summer evening breezes go perfectly with crayfish—just a simple late-night snack!

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Today both bowls are seafood.

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Stewed pork ribs!

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The most authentic British countryside—after seeing this, would you still dare to come?

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Beef liver, horse lungs, and sheep intestines truly live up to their reputation.

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A feast made with long beans was a huge hit!

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Sweet zongzi or salty zongzi? I’m all about my hometown’s cured-meat zongzi!

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Who hasn’t stocked up yet? I’ve used every single sheep head and sheep foot in the fridge!

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The weather is getting warmer, and I can’t stand Ho Xiang Zheng Qi liquid. So let’s make some fish w

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Chowing down on cured pig’s trotters while watching the guys go wild at the disco!

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