Hua Nong Brothers Head to the Fields for Fresh Ingredients, Whip Up Some Specialty Dishes That Are a

Hua Nong Brothers: Barked at by a dog while digging for bamboo shoots—barely tolerable, time to brin

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Hua Nong Brothers: Eradicate Pests—Start by Eating ‘Em! Tastes Really Great!

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Tom and Jerry never lied, giant steaks really exist

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This big bag of food is actually all locusts. Fry them in oil until they turn red, and they are cris

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Have you ever tried “Yanghe”? This “dark cuisine” is just as notorious as sesbania flowers!

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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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In -55°C extreme cold, the fish are frozen solid like popsicles. Let’s see how the Yakuts eat them!

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Hua Nong Brothers: We grabbed some field snails and wild pepper, stir-fried them together—it tastes

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Hua Nong Brothers: This bamboo rat got heatstroke. Despite our best efforts to save it, it didn’t ma

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Hua Nong Brothers: The fragrant pig turned so well-behaved after we let it out—just touch its belly

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What is it like to eat a whole 320-pound yak? High-end ingredients often only require the simplest c

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Hua Nong Brothers: This bamboo rat caught a chill—no choice, we had to stew it together with yam.

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Challenging myself to make century eggs with a 1-jin ostrich egg—when the shell cracked open, even t

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Hua Nong Brothers: The bayberries are ripe—let’s pick some to stir-fry with pork intestines; it’s so

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1 jin of pork liver, 3 jins of chili peppers: Sichuan guy’s secret “mute pig liver” is seriously add

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Roasted beef tendon + mushroom dumplings + Beef Wellington + beggar’s fish — when you keep it simple

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Hua Nong Brothers: The kid wants candied hawthorns? No problem—easy peasy!

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The bamboo shoots on the mountain are growing like crazy—hurry and snap a few to stir-fry with fatty

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Hua Nong Brothers: A Trip Into the Mountains Yields Over ¥1,000 in Wild Berries—So Freakin’ Thrillin

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Roasted Chicken Wings—Make Do and Eat

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