Today I’m making ai ziba and heading into the village to sell them.

Xiangfu TV: My mom lives the good life—two big bags of gluten and a huge pack of sausages get tossed

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Today, I'm continuing to go into the village to sell sweet drinks.

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Today I'm making "chishi teng" and heading into the village to sell it.

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Leftover watermelon

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

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When storms arrive, it’s time to dance! Yuan Zhiping of Dianchi performs a fiery sword dance.

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Look, this is the original version of ice-boiled lamb, right?

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

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From the garden to the table: a mountain farmer’s day of heartwarming, down-to-earth healing

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Have you ever tried sand crab juice?

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Another busy day selling sand crabs today—still going strong!

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Daily Workout 1

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ppl | The Christmas vlog you’ve been asking for is here!

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Dun Fish Head

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Every meal is life—simple and straightforward: three dishes and a soup.

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We had a huge catch of sand crabs today! Back to the village to sell them again!

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An ordinary me, an ordinary day, hoping my pigs stay healthy and strong.

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Homemade deluxe fried noodles—so spicy they made me question my existence.

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