Yaoshan Fragrant Rice

Old-style snacks include honey three-knife, honey horns, and glutinous rice strips, among others.

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I picked up a basket of pork intestines and stir-fried them until crispy—so delicious!

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Nettle is really awesome

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The spicy konjac snacks you eat might not actually be made of konjac.

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Oh my god, what the heck? The ultimate compilation is here!

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Do you guys love eating moldy tofu?

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

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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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It’s so cool to sleep with a winter melon in summer.

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

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The “King of Vegetables”: Artichoke—A Vegetable Everyone Gets Wrong…【Dianxi Little Brother】

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[Sour Bamboo Shoots] The Stinky Soul of Luo Si Rice Noodles Is Made Like This!

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Raw mangoes aren’t just for eating—they can be tossed into a cold salad or stir-fried with beef in Y

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

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Ham: The Soul of Yunnan Cuisine

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Sour Papaya: The King of Tart Fruits in My Heart

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One Seat, One Fruit (37): Sour Papaya—Yunnanites’ Taste of Hometown Nostalgia | Brother from Western

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Traditional Cotton-Soft Tissue.

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One Seat, One Fruit (10) — Cherries or Bing Cherries? Doesn’t matter, I want them all! [Dianxi Littl

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This purple delicacy unearthed deep in the Yunnan mountains is even more satisfying to eat than cray

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