A thrilling sheep-selling experience

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

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Being adults is just so fun to watch—Hou Minghao and Amy’s collaborative chemistry is utterly deligh

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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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Food is the most beautiful reason to reunite—helping a friend orchestrate a meticulously planned pro

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I thought I’d get to enjoy a delicious pork knuckle, but in the end…

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Hua Nong Brothers: Eradicate Pests—Start by Eating ‘Em! Tastes Really Great!

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Years of merit, destroyed in an instant

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Homemade braised chicken heads—so fragrant!

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Claw bean stew in an iron pot—though the broth is dark, it’s incredibly, unbelievably delicious. I u

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I don’t care—there are probably very few people from Yunnan, Guizhou, Sichuan, and Chongqing who cou

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We made a big pot of “Three Treasures Soup” with potatoes, yams, green beans, cucumbers, and corn. T

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Catching a 1m Sea Snake after the Tide

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“What are guys doing when they don’t reply to your messages?”

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Saw A New Species During Beachcombing

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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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Devastating Loss! Who’d have thought a fish pond left unattended for just a few months could end up

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Boss, this is going to be too much.

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Leftover watermelon

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An ordinary me, an ordinary day, hoping my pigs stay healthy and strong.

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Deep in the mountains of Sichuan, there’s a “tree” you can eat raw—crisp and super juicy. Have you e

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