What’s the real difference between cornstarch and potato starch? Let’s thicken some sauce to show yo

Chongqing’s Pig Trotter Hot Pot Hidden High on a Mountain Peak!

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Celebrating the move with braised pig trotters and beef tendon—spicy, flavorful, and perfect with ri

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This guy’s secret-recipe Sichuan-style chili-pepper chicken is spicy, numbing, fresh, and fragrant—c

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Head Chef & Butcher Unveil the Secrets: “Breaking Down a Domestic Pig” — Packed with Pro Tips!

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[ Hunan Spicy Pickled Fish ] Easy to Make, Fresh, Spicy, and Delicious!

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Sichuan folks can’t get enough of this “douban fish” — rich, savory sauce meets tender, flaky fish.

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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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Tagging along with the seniors on the subway to check out the temple fair—there’s so much street foo

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Now this is how a buffet should be! Just 69 per person!

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Let’s make a bowl of super-saucy, sticky fried-egg-noodle sauce—loaded with rich, savory sauce! Pair

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In Weinan, a big bowl of freshly pressed buckwheat he’er is just 8 yuan—load up on the mustard oil a

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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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Spend 980 RMB for a high-end omakase sushi buffet in Beijing!

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The young hero outsmarts everyone to snag a 5-pound rooster, then whips up a pot of devil-chili hotp

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Head Chef Reveals: Make “Starch” from Sweet Potatoes and Potatoes, Then Taste How Three Types of Sta

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Real Crawfish & Snail Noodle Soup

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Two rabbits glazed in Sichuan chili oil, sizzling as they grill—bite in and your mouth explodes with

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Bamboo shoots are shooting up on the mountain—dig some home and whip up a pot of spicy, numbing bamb

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Late-night hunger? Whip up some pickled-pepper beef rice noodles—tangy, spicy, and totally satisfyin

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You’ve all had pork liver—how about “pot-ash pork liver”? Crispy on the outside, tender on the insid

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