Chef’s Pro Tip: How to Pick & Steam the Best Hairy Crabs—Plump Crab Roe, Sweet & Succulent Meat!

A friend came by to try the crispy roast suckling pig, and Chef Liang personally roasted an entire o

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Dig into this saucy, sticky spicy tossed dish—it’s the perfect rice killer! Pair it with my homemade

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

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A retro fried chicken leg stall revival—crispy, juicy, and dripping with oil! Pair it with spicy tom

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Real Crawfish & Snail Noodle Soup

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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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In this freezing cold, let’s make a hearty iron pot stew! Tender, fall-off-the-bone ribs paired with

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A pot of insanely rice-killer braised pork belly—fragrant but not greasy! The savory sauce is perfec

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

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Chongqing folks have mastered hotpot to perfection—even the meat stalls are joining in!

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Lobster with pig trotters? This guy’s secret-recipe spicy and tangy pig trotters with lobster is so

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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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Nostalgic Old-School Fried Chicken: Big Drumsticks & Chicken Wings

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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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Can you really eat soft-shelled turtles this way? Coated in yellow mud and roasted over a brazier—it

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

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Make a bowl of spicy chili oil wontons—so numbingly, mouthwateringly spicy! Pair it with tender, jui

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Bought a beef backbone for just 10 yuan—today I’m breaking it down into boneless meat to enjoy with

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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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Make super sticky, fiery spicy wide rice noodles drenched in sesame paste—pair it with homemade gril

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