It’s getting chilly—time to roast a lamb leg and warm both body and soul!

Two aged hams that differ by nearly 20 jin in weight look almost identical on the outside—what’s the

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You’ve all eaten honey dates—but do you know how they’re actually made?

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The wagyu beef, scallops, and fried chicken I was craving for made me gain three pounds after eating

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One donkey hide costs 2,600 yuan. After three days of simmering and a month of air-drying, it's clea

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Hua Nong Brothers: Grab some yellow soybeans from the neighbor auntie’s place, toss in some salt, bo

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Edible Trees in Yunnan

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Catching hyenas alive still requires years of training.

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Hua Nong Brothers: Found a bunch of fresh greens by the roadside—let’s pick some to eat, and grab so

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So the arrogant and overbearing monkey, it turns out, is still at the bottom of the food chain even

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

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Useful Little Tips

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The ultimate show-off-style jianbing—had to wait two days just to sink my teeth into it, and it’s st

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Garlic chili sauce and conch are a perfect match. The garlic aroma, the appropriate spiciness and th

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Hua Nong Brothers: Let’s dig up some sweet potatoes from the videographer’s yard—so red and juicy, t

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Today I’m heading out to the sea for a seafood buffet—but if you see this kind of seafood, stay far

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The wisdom of the working people—promise me you'll learn it!

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It’s Here! A 10-Day Guizhou Big Yellow Eel Compilation

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Hua Nong Brothers Hand-Make Jiangxi Specialty “Tang Pi”: The Process Is a Bit Complicated, But the R

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Today, 80% of the big yellow eels and peanuts & melon seeds are all ready!

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Frying bamboo worms—my daughter’s favorite dish today!

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