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

The pine tree is a treasure from root to tip.

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Life is only a few autumns!

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

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I never thought snails were edible—have you ever tried them?

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Songsong made a pressed pig’s head, and it really made Ermao drool.

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The spicy konjac snacks you eat might not actually be made of konjac.

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One pot of stir-fried rice noodles

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Is the public being too biased?

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Dun Fish Head

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Grandpa is giving Songsong and Ermao a nourishing boost today.

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Leftover watermelon

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This crispy pork belly is just so satisfying to eat!

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I thought Ermao had finally gotten a chicken leg, but…

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

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Look, this is the original version of ice-boiled lamb, right?

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A Day in the Life: Documenting My Rural Chef Parents Preparing a Village Wedding Feast

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The weather is getting hotter and hotter, so here’s a fruit salad for everyone.

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Homemade braised chicken heads—so fragrant!

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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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When the secret ten‑ingredient tonic soup meets stir-fried chicken offal, it’s absolutely delicious!

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