Today, I’m cooking up a quintessential summer meal from my hometown—bringing it to friends far away

One melon, three ways to enjoy it—crafted using time-honored methods that preserve the winter melon’

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

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The weather's getting cold—time for Henan's signature "ao cai" to shine! The brothers invite their n

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Acorn tofu

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So it turns out making yóu pō là zi is actually quite a lot of work!

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Close-up of the Long Night Moon～

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This is the benefit of having a female classmate as your desk partner, isn’t it?

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Xiangfu TV is playing PUBG—don’t say you’ve lost your appetite! Tonight’s wood-fired chicken has the

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Er Mao has been tricked again this time.

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Have you ever eaten banana blossoms? I picked a few that no one wanted and stir-fried them with meat

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Qiandongnan’s signature charcoaled beef, tossed cold with wood ginger chili sauce—so fragrant!

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[Post-80s Wild One] My latest work—come and take a sneak peek!

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Can I make four figures in a day by selling bananas in 40°C heat? Let’s see if I can pull it off!

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The watermelon has arrived.

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Yellow mud is bubbling up from the Wuzhu Well Reservoir in Zunyi—where exactly is it coming from und

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Today, several female fans came to try the communal pot meal and cooked a seafood soup to treat them

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A hearty mala tang, paired with a bowl of leftover rice—so satisfying! I also stir-fried oilseed rap

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Episode 6｜Ancient Papermaking: White Cotton Paper

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The black hole is very lively

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Homemade extra-large grilled fish—so satisfying to dig into!

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