A young Lisu man from Nujiang, Yunnan returns home as a celebrity, inspects local projects, and ends

Old-school, cheesy mukbang “the six big dishes”—if you’ve seen them all, you’re set for life

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The “King of Vegetables”: Artichoke—A Vegetable Everyone Gets Wrong…【Dianxi Little Brother】

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Sour Papaya: The King of Tart Fruits in My Heart

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Raw mangoes aren’t just for eating—they can be tossed into a cold salad or stir-fried with beef in Y

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11-Flavor Seasoning for Dipping Sauce: Tender Beef in a Copper Bowl, Fragrant and Spicy Dipping Sauc

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"The Earthy Mercenary!! European and American Region! Launched!"

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The garden is almost ready—let’s dig up some sweet, crunchy water chestnuts and toss them with rice

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One Seat, One Fruit (7) — Papaya That’s Delicious Even Raw | Brother from Western Yunnan

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One Seat, One Fruit (37): Sour Papaya—Yunnanites’ Taste of Hometown Nostalgia | Brother from Western

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4 Hours of Shelling Just for This Bowl of Pure, Fragrant Walnut Oil | Brother from Western Yunnan

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Golden Tremella — The “Queen of Fungi” Golden Tremella [Dianxi Little Brother]

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Flower Season Delights (7) — Heading to Cangshan and Erhai to Pick Roses, Then Crafting a Jar of Ros

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Pick some rouge berries, then turn them into jam or popsicles—both are super tangy, refreshing, and

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This Is the Real Yunnan: Genuine, Kind, Warm-Hearted, and Bold! [Dianxi Little Brother]

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Yunnan Cuisine Cooked in Banana Leaves: Wrapped and Grilled

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It’s called “Pork Liver Zha,” but it doesn’t contain a single piece of liver—bright red, spicy, and

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One Seat, One Fruit (10) — Cherries or Bing Cherries? Doesn’t matter, I want them all! [Dianxi Littl

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Spring is here—Yunnan’s trees are bursting with “Dianxi Little Brother,” the Yunnan native!

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Seasoning Through the Four Seasons (6): Wasabi—Just the Right Amount of Spicy [Dianxi Little Brother

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