The carp are biting hard today—time to give them back to nature, but the catch is still pretty good!

Nettle is really awesome

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

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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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Making Zigong’s signature dish, “Fresh Chilli Bullfrog,” for Uncle Si—so delicious you can’t stop ea

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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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Brother Yu has really made something of himself; I’m honored to team up with a science‑communication

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My wife is living the good life now that she’s married to me! I grabbed a big chunk of cured pork fr

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Outdoor Cooking: Tom and Jerry Steak

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Homemade braised chicken heads—so fragrant!

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

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Zhu Bajie munches on a watermelon

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"I really like this kind of plain life, but this kind of animation is becoming less and less popular

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Sigh, men—so under control

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Who would have thought this pig’s bladder smells bad but tastes delicious?

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What do taro plants look like after eight months of growing?

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

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We made a big pot of “Three Treasures Soup” with potatoes, yams, green beans, cucumbers, and corn. T

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Today's catch from the fish traps is overflowing—so many koi and soft-shelled turtles we can't fit t

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The old man lost money raising mandarin fish this year, but he never thought that there were so many

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