Head Chef Reveals: How to Sizzle “Crispy Pork Stomach with Ginger and Scallions” in Just 10 Seconds—

Shanyao’s original “Overlord Bids Farewell to Chicken”: Spicy chili oil–marinated free-range chicken

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Today, I’m taking you to enjoy yak bone marrow outdoors on the plateau!

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Head Chef’s Secret: A Creative Twist on Braised Bamboo Shoots with Bamboo Rat—Delicious Flavor Meets

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The weather’s still chilly—let’s make old-school Northeastern mala tang! So sticky, so addictive! Pa

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【Fish Crisps】Snack made with fresh grass carp—crispy, crunchy, and even the bones are super crunchy!

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Strawberry addiction-level eating hack!! One bite and it’s bursting with sweet, juicy flavor—pure, u

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[Homemade Fresh & Fragrant Chili Sauce] Master this lazy chili sauce—my family hasn’t bought Lao Gan

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Blazing-hot bullfrog hot pot at 48 yuan per jin—so spicy it leaves your mouth numb!

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The guy’s secret-recipe garlic beef ribs are packed with rich garlic flavor, tender meat, and bone-i

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Back in Chongqing for hotpot—and I ran into a bunch of super-cooking uncles and aunts!

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Young guy dives into the river to scoop up 20 lbs of snails, then whips up a sizzling stir-fry to sa

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On a scorching hot day, let’s whip up some tangy, spicy seafood in sauce! Pair it with chilled fern

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In this freezing cold, let’s make a spicy Ningxia “la hu hu” hot pot! The aromas of the dipping vegg

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Tom and Jerry Steak

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Super Delicious Chicken Congee! Lots of Sticky, Chewy Zongzi for the Dragon Boat Festival—Salty Egg

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Craving rice noodles? Whip up a bowl of tangy, spicy wide rice noodles to satisfy the craving—pair i

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[Sugar King Zhou Yi] A Drunken Dream Amid Blooming Flowers, Tearing Apart the Threads of Longing

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Let’s make a bowl of Chongqing Xiaomian—it’s so satisfyingly spicy and numbing! Pair it with homemad

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Why is this part of the lobster black? Has it overused its brain so much it’s turned into a spirit?!

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Egg in Pork Tripe

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