Hungry Liu Zi completely transforms vegetable congee

Shanghai hotel takeout is here! Sweet-and-sour pork knuckle, juicy pan-fried crab-roe noodles.

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Two months back in China, Liu Zi’s cooking skills have regressed to pre-expat days!

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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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[Crunchy Spicy and Numbing Gong Cai]

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

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We’ve finally developed wavy steamed buns!

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Three-Flavor Eggplant, Oyster Sauce Lettuce, Cola Chicken Drumsticks, Teriyaki Fish Balls, Poached E

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Today I’m having rice tossed with lard.

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Pig-trough crayfish, the best ever. 30 jin of crayfish—just a simple, hearty meal.

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Undercooked crab legs

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Sesame sauce–dripping mala tang meets kiln-roasted chicken and golden-silk beef patties!

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The joys of life boil down to three gulps of beer, two platters of lobster, and a burst of lively fi

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🥖Welcome to the Sausage Concert!

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[ONHWA] The chewing sound of soy sauce mantis shrimp! Soy sauce mantis shrimp

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I only eat one teeny-tiny bowl of turkey noodles!

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Don’t let his name fool you—this one really shouldn’t be eaten!

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Cola-braised chicken wings and drumsticks meet tomato scrambled eggs and braised beef oxtail!

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One melon, three ways to enjoy it—crafted using time-honored methods that preserve the winter melon’

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One nine-segment shrimp makes 18 dishes and a soup.

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Today I had a cooking showdown with my dad—his “braised chicken with mushrooms” was a bit of a cheat

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