Hua Nong Brothers Check Out the Iron Bark Dendrobium Grown by the Cameraman—and Grab Some to Stew wi

Hua Nong Brothers: It’s time to haul up the fish we’ve been raising for half a year—let’s see how th

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【Delicacy】Making Food with Lard in The Cold World｜Homeland Taste

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Venturing into the mountains to hunt for palm hearts: It took three brothers 5 hours to finally get

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

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This is the ultimate way to eat chili! 2 lbs of chilis stir-fried with 3 lbs of rabbit—this time I’m

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

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Hua Nong Brothers: Check out Brother’s mountain villa, see the fragrant pig he was gifted, and grab

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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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To Spend Seven Days Making Maltose from Wheat Malt

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Hua Nong Brothers: Slaving Away to Make Dried Bamboo Shoots — It’s Tough, But Totally Worth It!

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Seasonal Seasonings (7): Fishy-Smelling Wild Herbs from the Mountains | Brother Xiao from Western Yu

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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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Who knew you could eat beef tongue like this? Coat it in pot ash, roast it over the fire, then pair

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Yunnan Ethnic Cuisine: Sour Meat

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Hua Nong Brothers: The braised pork keeps running out to root around in the vegetable patch—no choic

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Hua Nong Brothers: Last night, a bamboo rat “visited me in a dream” — it wants to eat bamboo shoots,

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The chestnuts next door are ripe—bring them home and braise them with free-range chicken for a dish

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Even if you’re spending Mid-Autumn Festival alone, don’t forget to make it special—Happy Mid-Autumn

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This 4-jin rack of ribs is pure bliss! Richly fragrant with fermented black beans and irresistibly s

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