Make Do with It: Grilled Bullfrogs

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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Xiangfu TV: Three big packs of grilled sausages sizzling in one pot—everyone’s piling in, and the wh

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

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Make Do With It: Grilled Scallops

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Make do with it—grilled fish skin

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I love this bustling, steamy world—every single beef tendon.

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I spent 20 yuan to rent an empty, drained pond from an elderly woman, and unexpectedly found some ee

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Now that I’ve recovered, just a quick health boost—wishing all my Bilibili friends good health.

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Stewed Chicken with a Hundred Fruits, Make Do and Muddle Through

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Make do with it: Grilled Squid Skewers

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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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Roasted crucian carp—makes do and eat it

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I'll just eat beef with green peppers

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Life should have a sense of ceremony: Sichuan’s magical herb, huoma, is used to make chicken-shaped

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The freshest local beef you could find ever. Hot pot and barbecue! Wonderful!

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Braised beef noodles, grilled sausages, braised pork ribs, fish balls, leafy greens, boneless chicke

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Make do and eat: Grilled Spring Bamboo Shoots

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Grilled Beef Tongue — Makes Do and Eat (Nanjing)

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Make do with what you’ve got—Guanyin Bodhisattva has retired!

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