In Beijing, you can enjoy spicy mala tang for just 18 yuan—with your choice of meat and veggies, plu

No motivational speech—just hustle if you want to make money: A tutorial on selling spicy hot pot fo

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Today I’m taking on a vegetable-themed challenge using a bucket of instant noodles!

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In this freezing cold, let’s make a hearty iron pot stew! Tender, fall-off-the-bone ribs paired with

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Dig into this saucy, sticky spicy tossed dish—it’s the perfect rice killer! Pair it with my homemade

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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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[Chicken-Strand Crispy Pastry Pie] Easy puff pastry technique—master the home recipe with ease and s

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Sesame sauce–dripping mala tang meets kiln-roasted chicken and golden-silk beef patties!

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Let’s make a bowl of super-saucy, sticky fried-egg-noodle sauce—loaded with rich, savory sauce! Pair

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This dragon girl is edible—with a slightly sweet taste!

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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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Sisters from Sanya drop in with a surprise—big pork knuckles—and treat her to an ultra-spicy Chongqi

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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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Head Chef & Butcher Unveil the Secrets: “Breaking Down a Domestic Pig” — Packed with Pro Tips!

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On a scorching hot day, let’s whip up some tangy, spicy seafood in sauce! Pair it with chilled fern

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Fat Sheep Fanhaozǐ | Hairy Crab | Dad’s Secret Recipe | Foodie Mukbang: Soft & Sumptuous Delights

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Chengdu’s Hidden Gem: Bold, Spicy, and Flavor-Packed Street-Style Dishes That’ll Blow Your Mind!

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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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Making a pot of authentic Shanghai-style braised pork—so fragrant you’ll be dazed by the meaty broth

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[How to Make Snowy Princess Dumplings] Sold for 8 RMB each outside—make them at home instead for a s

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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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