I went to a village in Xinjiang to farm. Did I make a profit or a loss growing my 17 acres of land?!

Homemade braised chicken heads—so fragrant!

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Make Sichuan-style fermented fish—spicy, flavorful, and the perfect accompaniment to rice.

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I thought I’d get to enjoy a delicious pork knuckle, but in the end…

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The cherries are ripe—so many we can’t finish them, so we turn them into cherry cake.

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Leftover watermelon

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Filmed the dance transition of life in Xinjiang!

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Look, this is the original version of ice-boiled lamb, right?

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Have you ever eaten bitter cucumber?

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Pig-trough crayfish, the best ever. 30 jin of crayfish—just a simple, hearty meal.

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Chowing down on cured pig’s trotters while watching the guys go wild at the disco!

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Dun Fish Head

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How much sorrow can one have? A single bite of Dongpo pork eases my woes.

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What’s it like to have all-you-can-eat salmon and black abalone?

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Today’s dog food session

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Taller than a person—after digging more than 2 meters deep, we finally unearthed it. Even if it was

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Now that I’ve recovered, just a quick health boost—wishing all my Bilibili friends good health.

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Knocked mushrooms grow very quickly

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Satisfyingly Mechanized Operations

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Food is the most beautiful reason to reunite—helping a friend orchestrate a meticulously planned pro

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Soak 60-year-old beetles in salt water, do you know why?

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