[Shang Qing Jie Ge] Coming to Shangri-La to collect matsutake mushrooms—cash only!

[Shang Qing Jie Ge] Wrapping a Slice of Abalone, Making Abalone Seafood Zongzi

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Seafood Platter with Dipping Sauce

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[Great Stuff] The "Golden Dollar Challenge" is finally here! A spicy, reddish-purple dish paired wit

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Mango ice cream paired with my favorite big chicken leg—so delicious! What a treat!

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Have you ever tried “Yanghe”? This “dark cuisine” is just as notorious as sesbania flowers!

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Japanese obsession with matsutake

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[ONHWA] Mudskipper Sashimi + Raw Fish Liver Chewing Sound!💜 Mudskipper season is back!

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Tibetan grandma makes shangri-La butter with plateau yak milk

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Er Mao is such a smart aleck!

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Korean Bibimbap

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Bullfrogs and young ginger are a match made in heaven! A restaurant dish costs 158 yuan, but you can

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The boss says, “I want to build China’s first century-old chocolate brand!”

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Longxi cured pork slices up so smoothly—old folks love it! A hot steamed bun stuffed with piping-hot

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A whole crispy duck smothered in 2 jin of taro paste—this dish could bankrupt the vendor!

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Just a simple BBQ and grilled fish with the kids, plus the ice jelly they’ve been craving!

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

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Late-night Chengdu food crawl with the kid: Pocket-friendly street eats that are loud, lively, delic

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Maybe Shangri-La isn’t a city at all—it’s just a synonym for a dream.

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[Blue翔 & New Oriental Team Up: A 6.5m Giant Pot Cooks Up 30,000 Portions of Imo-Ni!]

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New program for October: "Shangri-La"

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