People regard picking up as heaven.

Make Sichuan-style fermented fish—spicy, flavorful, and the perfect accompaniment to rice.

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Their 70-year friendship fell apart over picking beans from my field.

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The cherries are ripe—so many we can’t finish them, so we turn them into cherry cake.

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How simple can a rural meal be?

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Kids from Northeast China have loved this since they were little.

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Venturing into the mountains to hunt for palm hearts: It took three brothers 5 hours to finally get

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Dun Fish Head

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The old man whose sugarcane was robbed has his latest statement: It is too bad, I cannot forgive him

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What’s it like to have all-you-can-eat salmon and black abalone?

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It’s peak harvest season, and the whole village—elders and children alike—has come to help. We’re ju

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We have a lot of saline-alkali land here; the older generation has always endured the alkali like th

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Craving chicken wrapped in tripe but finding it too light? Just give it a bold twist: Sichuan-style,

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It’s Here! A 10-Day Guizhou Big Yellow Eel Compilation

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Leftover watermelon

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Ingenious Farm Machinery Inventions That Are Super Practical!

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You’ve all eaten honey dates—but do you know how they’re actually made?

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Xiangfu TV: Three big packs of grilled sausages sizzling in one pot—everyone’s piling in, and the wh

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Today I’m sprouting bean sprouts to sell in the village.

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The large mine that cost 150,000 yuan to rent has finally been drained. Let’s see how many fish are

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Life should have a sense of ceremony: Sichuan’s magical herb, huoma, is used to make chicken-shaped

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