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

Hua Nong Brothers: It’s my wife’s birthday—let’s dig up some yellow flowers and water lilies to make

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[Food]Eating a variety of yellow foods

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Old-style snacks include honey three-knife, honey horns, and glutinous rice strips, among others.

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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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[Sister Xiao Gao] Zijujuan

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This is the real deal: authentic Sichuan cured pork. One piece of cured pork is practically half a p

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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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Salmon can be cooked this way? Grilled on a stone slab for a tender, flavorful bite with an endlessl

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[Luxury Five-Kernel Mooncakes in a Frying Pan] No Oven, No Syrup—Easy, Delicious, and Not Greasy!

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Make a steaming bowl of savory green bean braised noodles—pair it with tomato-sauce fried eggs, and

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[Steamed Chicken in Saltwater] A steamy chicken dish we make twice a week at home—simple, tender, an

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Braving 30°C to打卡Chongqing Old Hot Pot! The freshly butchered tripe and homemade sweet potato noodle

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This is the ultimate way to enjoy shrimp: throw some coarse salt into a bamboo tube and steam it—so

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Simple five-flower pork kimchi bibimbap that’ll make you cry from how delicious it is! Pairs perfect

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This guy gets a wild idea: cooking hot pot in a pig trough! Tearing and blanching the tripe right in

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Chengdu street vendor “built 8 prime storefronts in 10 years” — nailed it with just one dish: fatty

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So, did the crab die from spiciness or from freezing?

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Warm up this fall with a spicy, hearty beef soup—tangy, rich, and utterly satisfying! Pair it with s

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

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