Knot Immortal

Fried rice with egg

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

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Dun Fish Head

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Today I’m having hot pot with pork ribs.

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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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The conch with devilish spiciness really is something else—another day spent at the hospital today.

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How simple can a rural meal be?

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This guy’s secret-recipe Sichuan-style chili-pepper chicken is spicy, numbing, fresh, and fragrant—c

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I spent 20 yuan to rent an empty, drained pond from an elderly woman, and unexpectedly found some ee

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Hua Nong Brothers: Time to catch the fish we’ve been raising for a year—let’s see how they taste! Th

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Old-style snacks include honey three-knife, honey horns, and glutinous rice strips, among others.

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Cooking a delicious bowl of pork knuckle rice for my daughter

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Pig God Fruit King

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I’m craving bean soup rice—making a pot of my hometown’s bean soup rice really makes the rice disapp

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

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Life should have a sense of ceremony: Sichuan’s magical herb, huoma, is used to make chicken-shaped

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

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Xiao Yan has three thousand beauties in his harem, but he only prefers Yun Yun. I strongly recommend

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Tom and Jerry never lied, giant steaks really exist

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

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