Let’s see how delicious the 40-table banquet cooked by my village-chef parents is!

The fourth episode of Country Transformation is here!

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How simple can a rural meal be?

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Make Sichuan-style fermented fish—spicy, flavorful, and the perfect accompaniment to rice.

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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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Leftover watermelon

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

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Dun Fish Head

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Craving chicken wrapped in tripe but finding it too light? Just give it a bold twist: Sichuan-style,

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

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A Day in the Life: My Village Chef Parents Cook a Big Rural Feast from 4 AM to 4 PM

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Xiangfu TV: Three big packs of grilled sausages sizzling in one pot—everyone’s piling in, and the wh

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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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The high-speed blender is pretty good.

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Simply enjoying meat

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Challenged to eat 100 jin of crayfish and finished them—waiter and customer reactions were simply… (

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A Laima: Thai Wagyu and seafood buffet—combining raw and cooked dishes for a meal that easily pays f

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Let’s see how delicious the rural banquet prepared by our village-chef parents is.

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

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

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Stuffed Fish Cake

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