Takoyaki, here comes Akashiyaki!

Japan Foodie Challenge: 40x Spicy Ichiran Ramen!? That chili powder is no joke!

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Bringing along A-Feng to a 7,000-yen sushi buffet! Salmon and eel galore!

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LAMO, Can't Finish It

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The secret recipe gained from the owner

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Sky-high Japanese Food

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Chongqing’s “most honest BBQ”: huge skewers for just 4 yuan each, but one shop only sells 4 kinds of

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Eating Show | Korean Fried Chicken, Korean Rice Cake and Fruit

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Challenging Guangxi’s most expensive sashimi—truly worthy of being called Guangxi’s top fish‑cutting

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Food making- Portuguese Egg Tart- Silky and fragrant

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How to preserve fresh shrimp? An old fisherman taught me a trick—keep them fresh for three months!

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First meal back in Chongqing after a long night: Spicy-hot hot pot at its finest!

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A Japanese donut specialty shop! New spring offerings are both beautiful and delicious!

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Rating sausages paired with foods from around the world, out of 10 points

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Only today did I realize how easy it is to make tofu at home—just a handful of soybeans yields 3 lbs

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Making Japanese tofu is actually so easy! No need for gypsum or brine—once you learn it, you’ll neve

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Prawns taste best this way: neither boiled nor fried. Ready in just 3 minutes—perfect for the whole

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How to Split Bamboo

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A Laima: The Locals’ Freestyle Approach to Seafood in Pattaya’s Seafood Market

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I love eating pig’s trotter rice the most!

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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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