In Beijing, sliced shabu lamb costs 50 yuan per jin—4 plates of meat plus a serving of bok choy come

Tomato Beef Brisket Noodles, Cheese Chicken Cutlet, Ring Sausages

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

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Eating the spiciest chili raw! Erjingtiao peppers go wrong—and turn into a mouthwatering stir-fry of

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The “King of Vegetables”: Artichoke—A Vegetable Everyone Gets Wrong…【Dianxi Little Brother】

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Blazing-hot bullfrog hot pot at 48 yuan per jin—so spicy it leaves your mouth numb!

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Strawberry addiction-level eating hack!! One bite and it’s bursting with sweet, juicy flavor—pure, u

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Who knew you could eat durian like this? Wrapped in mud and roasted over a fire—it’s got a whole new

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[Tea Oil Chopped Chili] Authentic Hunan Flavor, Homemade Recipe, Easy to Master!

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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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Back in Chongqing for cheap street-side hotpot—and I totally embarrassed myself!

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This guy makes his own iron-plate rice noodles with giant clams, slathered in a secret spicy-savory

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Deep in the mountains, you’ve gotta eat 5 jin of chili like this to really get your kicks—this flavo

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This guy’s secret-recipe Sichuan-style chili-pepper chicken is spicy, numbing, fresh, and fragrant—c

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Giant Strawberry Cream Cupcake

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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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[Crispy Braised Pork] Whole-piece fried pork that’s super fragrant and crunchy—try it two ways: with

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Real Crawfish & Snail Noodle Soup

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Let’s make a bowl of Chongqing Xiaomian—it’s so satisfyingly spicy and numbing! Pair it with homemad

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Only when you eat shrimp like this do you truly bring the heat—knocking back dozens of skewers in on

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The weather’s still chilly—let’s make old-school Northeastern mala tang! So sticky, so addictive! Pa

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