The first hotpot restaurant recommended by Chongqing locals—try camel meat and bitter gourd drinks,

80-kg internet-famous college girl takes on a 2-pound bowl of pea-and-meat noodles—leaving passersby

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[Food]Advanced guide to making microwaved Double Skin Milk

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30 RMB for a sizzling stir-fry of fatty intestines at Chongqing’s morning market—plus pot-on-pot chi

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[Food][DIY]How to make delicious Taro paste tart?

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Food|Deep Fried Lotus Flower

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I don’t even know why I’m crying! This hotpot really hit me hard—10 years of painstakingly hand-craf

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One Seat, One Fruit (16): Wax Apples — “Mineral Water” That Grows on Trees | Brother from Western Yu

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

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Recipe | How To Make Pink Popcorns

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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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Slice the little TV logo again! Making cookies

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A Unique Way to Enjoy Pork Intestines: Tofu Blood Sausage

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Eating Chongqing hotpot with fiery chili peppers is so refreshing—9 yuan for the red oil base, and t

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Ham: The Soul of Yunnan Cuisine

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The chubby immortal missed out on the food, but got to meet Chongqing’s insanely iconic big brother—

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So what if it’s a calorie bomb? Whip up some sweet treats and ring in the New Year with a smile! [Di

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Volcano Cheese Lava Egg Recipe

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Seasoning Through the Four Seasons (3): Sichuan Peppercorns — The Soul Mate of Spicy, Numbing Dishes

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Blooming Season Treat: Taro Lotus Flower — A Late-Summer Pink Delight That’s Numbingly Crunchy When

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A Clan, One Flavor (Part 3) — The Lahu: Musical Elves by the Lancang River [Dianxi Little Brother]

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