Grandpa’s full-episode compilation is here, hahaha!

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

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Lo De, Demon Guide, Mage

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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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Back in the day, that 50-cent screw—what flavor do you still remember?

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Even if you’re spending Mid-Autumn Festival alone, don’t forget to make it special—Happy Mid-Autumn

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How much sorrow can one have? A single bite of Dongpo pork eases my woes.

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2-yuan braised beef bones

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Local specialty clay-pot meat buns—so fragrant they’ll knock you off your feet!

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Who would have thought this pig’s bladder smells bad but tastes delicious?

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Ten thousand homes light up with cooking smoke, another day of the everyday grind—don’t forget the l

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Cooking a delicious bowl of pork knuckle rice for my daughter

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Spent 80 yuan on a cow’s skull to make a pot of beef soup, treating the guys to a delicious meal.

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Meeting again, still as close as ever.

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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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Dad sprinting, sis with a ladle, little sister pretending to be a ghost, and me dying of laughter

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Picking bamboo mushrooms—life’s very essence.

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Have you ever seen peanuts growing in water? Affected by Typhoon “Baihedun,” farmland in Henan is fl

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Watch patina videos, savor a life steeped in patina.

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That pulled-out scream is seriously thrilling.

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