Claw bean stew in an iron pot—though the broth is dark, it’s incredibly, unbelievably delicious. I u

It’s peak harvest season, and the whole village—elders and children alike—has come to help. We’re ju

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Which one do you think tastes better?

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A 70-year-old woman, acting wildly and incoherently, shouts “It’s dawn!” to everyone she meets—littl

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Sharing joy is better than enjoying it alone! Our hometown cured-meat zongzi is here to join the fun

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Don't eat what's in my mouth!!

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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 taro I’ve been growing for half a year is thicker than my thigh! I brought it home and fried it

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Grandpa said it’s been ages since he last had some homemade grain liquor from the countryside, so to

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Evening Beach

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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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When Chinese pork meets foreign cuisine, the guys all say it’s totally worth it—worth living to see

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We made a big pot of “Three Treasures Soup” with potatoes, yams, green beans, cucumbers, and corn. T

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Raise pigs, make money, marry a wife—may my piggy thrive in perfect health!

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It’s snowing, so make a big pot of crucian carp soup to warm yourself up.

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I’m craving potatoes—so today I’m making the most popular recipe around here, and also my personal f

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I don’t care—there are probably very few people from Yunnan, Guizhou, Sichuan, and Chongqing who cou

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The sow recently had piglets, so I’m simmering some pork bones to make soup and boost nutrition.

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New Year’s is just around the corner, so today I’m slaughtering a pig to treat everyone. A lot of my

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Today, I'm making a Korean dish—Korean soybean paste soup.

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Wishing all the pigs good health.

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