The Culinary Master’s Ultimate Imperial Banquet Challenge: The Eight-Treasure Gourd Duck with Bonele

This amount of garlic is enough to hook me.

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Just one bowl of fat tonight!

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Freshly cooked boneless beef trotters—so fragrant!

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Two Female Leads Candy Challenge

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Seasoning for All Four Seasons (1): Wild Pepperberry — Pick it fresh and use it to braise dried duck

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Grinding soybeans with Grandma to make a handmade tofu skin feast—grilled, boiled, fried, and tossed

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Raising a duck in the rice field and weeding the duck

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On a scorching hot day, whip up some tangy and spicy Yunnan-style mixed rice noodles—it’s so appetit

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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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Royal dish: Squirrel-shaped Mandarin Fish

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Challenging super-tough pull-and-stretch candy! What other challenges do you want to see me take on?

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Can’t afford crab? I splurged 130 yuan on a lamb leg!

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Challenging Hunan’s Super Spicy Stinky Tofu—but It’s Not Spicy!

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Have you tried this Sichuan dish? It's not spicy at all!

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Giant Shrimp Dumpling

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Mother duck found her baby running into the arms of mother cat

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Three "Non-stick" Dessert: a legendary royal cuisine, killer of cook!

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Taro—how do you like to eat it?

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The nearly lost “water-fried eggs”—cooked with no oil at all—are incredibly fresh, fragrant, and sil

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Duckling comforts a little kitten that can't find its mom

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