In the countryside during summer, there’s nothing a feast of roast suckling pig can’t fix.

I picked up a basket of pork intestines and stir-fried them until crispy—so delicious!

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The tables have turned—today it’s OB’s treat!

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So, did the crab die from spiciness or from freezing?

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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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This crispy pork belly is just so satisfying to eat!

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

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Grandpa is giving Songsong and Ermao a nourishing boost today.

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Jumbo Bubble Tea

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Songsong made a pressed pig’s head, and it really made Ermao drool.

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Is the public being too biased?

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Today both bowls are seafood.

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It’s raining. Just quickly blanch some beef tripe and enjoy it—crisp, refreshing, and delicious!

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

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The pine tree is a treasure from root to tip.

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I never thought snails were edible—have you ever tried them?

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

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You just can't stop pulling out the bamboo shoots!

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That little sister really doesn’t know good stuff—she just threw away such a great ham! But when you

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

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Different wild vegetables in each season—which one do you like?

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