Loaded up a whole cart—this should be enough for one stir-fry, right?

Both bowls are chicken

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

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Dun Fish Head

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Extremely rare—this is the most speechless I've ever been in my life.

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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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Dishes made with soy sauce brewed from soybeans at home just taste so fragrant.

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This guy’s secret-recipe Sichuan-style chili-pepper chicken is spicy, numbing, fresh, and fragrant—c

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

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Today I’m having hot pot with pork ribs.

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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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Do you guys love eating moldy tofu?

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

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Leftover watermelon

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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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2-yuan braised beef bones

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Nettle is really awesome

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Spring is warm and flowers are in bloom—once again, it’s the perfect time to enjoy “qingtuans”!

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Chinese landlord regrets impulsive spending, pain piercing straight to the heavens

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Soothe your summer heat, one bowl of Mom’s night‑braised pig’s trotters soup at a time!

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The greatest joy in life is encountering countless delicious dishes—now it’s time to try cooking cro

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