Food blogger locked up for a month—after tasting this dessert, she lost it! Shanghai, hang in there—

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

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Homemade Gansu Tianshui Mala Tang—so fragrant and flavorful! Pile it high with spicy hand-pulled noo

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Don’t trust food YouTubers! Is this seriously, seriously, SERIOUSLY not tasty? 【Zhang Xixi】 King Cra

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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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[Yam Video] A Shaolin Kung Fu Master Shows Off His Cooking Skills: Slicing Vegetables with His Hands

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Secret-recipe grilled beef by the river—bite after bite, it’s the perfect snack to pair with drinks!

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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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Braised Beef Tendon & Oxtail — Spicy, Flavorful, and Perfect with Rice! Pair it with tossed spicy tr

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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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Head Chef’s Secret: A Creative Twist on Braised Bamboo Shoots with Bamboo Rat—Delicious Flavor Meets

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[Sugar King Zhou Yi] A Drunken Dream Amid Blooming Flowers, Tearing Apart the Threads of Longing

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Summer AC, Coke, & Hot Pot—Game Over! Foodie Mukbang: Soft & Sumptuous Delights

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Back in Chongqing for hotpot—and I ran into a bunch of super-cooking uncles and aunts!

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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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If you’ve got some old or worm-infested flour at home, you can use it just like I do—turn it into so

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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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Deep in the mountains of Sichuan, there’s a “tree” you can eat raw—crisp and super juicy. Have you e

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【Operation Pine Smoke】 Charting the heavens and mapping the earth, basking in stealthy triumph—leak-

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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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“Not getting married?” “Because I don’t think anyone would like me…”

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