As expected, “light and delicate” isn’t in a Sichuan chef’s vocabulary—this constant stream of chili

It was my first time eating artificially raised giant salamander, and it tasted very good.

7 Views

They said it tasted amazing! They were really enjoying it! I’m so happy.

63 Views

Little Maruko’s Wonderful Journey with Turkey Noodles

338 Views

Those “eat-and-vomit” delicacies in the mukbang world—by the end, even yesterday’s leftovers are all

103 Views

Making bamboo-green liangfen today.

57 Views

In the eyes of the Hazabi people, plain organ-meat soup is the true pinnacle of delicacies. It’s not

278 Views

This person has extremely high business acumen.

17 Views

Today I’m having tossed noodles with toppings—spicy and irresistible; need I even say how awesome th

187 Views

📍Tutorial! It turns out this mukbang-style food platter is made just like this❗❗

28 Views

Soggy tomato and egg hot rice paired with cola-glazed chicken wing skewers! Special side-dish guests

77 Views

Not spicy

792 Views

Chengdu street vendor “built 8 prime storefronts in 10 years” — nailed it with just one dish: fatty

55 Views

Head Chef’s Home-Style Recipe for Braised Baby Fish: Seriously Delicious—Save This After Watching!

13 Views

Braised Pork Knuckle Meat in a Sesame Bun

58 Views

Can Yibin’s fiery dry-mixed noodles really “ignite”? Spicy Sichuan-style oil-based noodles with frag

41 Views

It’s my first time raising a cat, please be patient.

5.1K Views

Boneless chicken wings, braised pig trotters, sweet and spicy diced chicken, and meat soup over rice

60 Views

The “Rice Butcher” dry-mixed mala tang—slathered in fiery red chili oil and tossed together—is absol

25 Views

Thanks to the big brother from Chengdu for sending the crayfish; may you live forever!

18 Views

Today I picked up my package at the market and also bought some pork and pig liver to make boiled sl

321 Views