[Spicy Shredded Duck Neck] Tastes just like beef jerky—gets more flavorful the more you chew!

Wagyu beef, eel, and crayfish in a simple, unadorned rice bowl

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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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Giant Strawberry Cream Cupcake

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

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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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You can tell they’re already doing their best to hold back…

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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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Fresh Soy-Sauce Crab! Can this even taste good? [Zhang Xixi]

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

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Chongqing folks have mastered hotpot to perfection—even the meat stalls are joining in!

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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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[Scallion Oil Puff Pastry] Flaky, soft layers with rich scallion aroma—no more waiting in line at th

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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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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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White House Presidential Cake 2 | Presidential Red Velvet

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

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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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