Friends, stop eating random things! These are plums, not sunflower seeds, and definitely not flowers

How simple can a rural meal be?

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Kids from Northeast China have loved this since they were little.

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I spent 20 yuan to rent an empty, drained pond from an elderly woman, and unexpectedly found some ee

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Do you guys love eating moldy tofu?

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The garden is almost ready—let’s dig up some sweet, crunchy water chestnuts and toss them with rice

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Heading back to the village for a college acceptance feast—and stopping by my old classmate’s orchar

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One melon, three ways to enjoy it—crafted using time-honored methods that preserve the winter melon’

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Hua Nong Brothers: The braised pork keeps running out to root around in the vegetable patch—no choic

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How to eat sea anemone?

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The spicy konjac snacks you eat might not actually be made of konjac.

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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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Hua Nong Brothers: The weather’s been great lately—let’s catch a few chickens to cure! Once they’re

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You’ve all had pork liver—how about “pot-ash pork liver”? Crispy on the outside, tender on the insid

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Old-style snacks include honey three-knife, honey horns, and glutinous rice strips, among others.

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Making Delicious Food in a Big Pot

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

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This is the ultimate way to enjoy pig trotters! Crispy skin, melt-in-your-mouth meat—rich but not gr

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The “King of Wild Vegetables”: Bracken Fern—A Gourmet Delight That Struggles to Thrive in Barren Soi

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It’s Chinese New Year—time to slaughter the New Year pig! The three big eaters really pin that pig d

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Back in the day, that 50-cent screw—what flavor do you still remember?

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