Hua Nong Brothers: Head to the back mountain to pick some lingzhi, help thresh the rice, then come h

As the music plays, the food takes center stage.

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Do you guys love eating moldy tofu?

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Yunnan Wild Fruits: Lilac Fruits, Sour Plums and Olives

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Among all the fruits, I admire this one the most! It is really a treasure all over.

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Savor a bowl of life’s simple joys, sip a few drinks through life’s ups and downs, and roast a turke

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You’ve probably had plenty of fried chicken, but have you ever tried fried chicken made from ostrich

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The spicy konjac snacks you eat might not actually be made of konjac.

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Nettle is really awesome

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Hua Nong Brothers: Digging bamboo shoots to make dried bamboo shoots—after a long, painstaking proce

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Stewed Beef Marrow Bone, Tasty But Not Greasy

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Leftover watermelon

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Hua Nong Brothers: We caught some yellow eels by the creek and roasted them right there—this stuff j

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Tripe-wrapped Pork, Yi Minority's Cuisine for Distinguished Guests

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Food is the most beautiful reason to reunite—helping a friend orchestrate a meticulously planned pro

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Hua Nong Brothers: After settling little white pig, let’s check out the navel oranges at Brother’s p

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Fried Chinese Chestnut Snack & Braised Chicken with Chestnuts

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This most ordinary dinner holds a deep longing for home and the past—those childhood dishes I could

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Hua Nong Brothers: New Year’s almost here! I heard the fragrant pigs at Brother’s place are looking

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I’ve been scooping clams from the stream and catching crayfish in the fields, then whipped up a simp

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Hua Nong Brothers: We just found a fish—perfect for making pickled cabbage fish! It tastes amazing!

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