Going out of your way to cause trouble won’t keep a master around. #ThankYouForPassingDownTheFamilyF

Sometimes it's really helpless

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My wife lives the good life every day: three big bags of chicken tenders get fried up in one pot, an

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It’s a Nightmare Yet a Must Cook Dish for Every Chef

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Renqiu, Hebei: If I lived here year-round, I’d surely gain weight—the braised tofu is truly deliciou

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How much does it cost to feast at the seafood market in Auckland, New Zealand?

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Dumpling flavor ratings with seasonings from around the world!

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What’s it like to angrily devour 4 bowls of noodles on a Korean street?! Carb coma!

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The Chinese are accused of cutting vegetables incorrectly! Chinese chefs are expressing their dissat

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Japanese street-food ramen—clean and hygienic!

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Another Harbin beauty is taking on my Luosifen challenge! Can she handle five liang of extra-spicy n

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Ultra-fresh, freshly blended whole-watermelon juice, freshly baked juicy chicken wings, slightly cha

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Another fearless challenger breaks the record with instant noodles! This handsome guy tackled a 100-

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Street Vendor TV: Another day still with 400,000 in debt

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How Truck Drivers Eat Instant Noodles…

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I’ve never seen a customer like this—eating from 9 PM to 5 AM!

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Thai Cuisine: Taking on a Fan Challenge to Eat a Local Influencer’s Seafood Buffet

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The tornado boy’s back to take on my five-yuan snail noodles—can he keep up his winning streak? The

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Aileima: Today, let’s feast—making a big splash at the Dragon Palace with king crab and spiny lobste

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First time trying crispy meat Wanan! Do you guys call it crispy meat Wanan, crispy Wanan fish, or cr

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Chefs ten years ago vs. chefs ten years later

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