Braised beef trotters—before they’re cooked, they stink; once they’re done, they smell absolutely di

To Spend Seven Days Making Maltose from Wheat Malt

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Rustic Cuisine, Rural Life

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Young guy dives into the river to scoop up 20 lbs of snails, then whips up a sizzling stir-fry to sa

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The good pig was turned into a roast suckling pig. Oh! It smells so good! !

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Immersive cow hoof trimming to relieve stress

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Hua Nong Brothers: The pig got drunk on wine lees—time to call in the brothers to help slaughter it!

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Zhao Xiaotong: You're really hungry.

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Hua Nong Brothers: The braised pork keeps running out to root around in the vegetable patch—no choic

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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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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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One Seat, One Fruit (32): Green Apples — That Childhood Flavor: Tart, Sweet, Refreshing, and Juicy!

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Hua Nong Brothers: Our bro saw how hard we’re working catching fish, so he brought over some bullfro

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Hua Nong Brothers: This chicken at our place is lame—it can’t keep going like this, so we’re taking

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Big Fish & Meat (8): Frost’s Descent—Fat Crab Roe at Its Peak! Let’s Cook a Spicy, Fragrant Pot of C

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Hua Nong Brothers: Pick some Chinese mulberries, make Chinese mulberry mooncakes, and check on the l

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You’ve all had pork liver—how about “pot-ash pork liver”? Crispy on the outside, tender on the insid

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Hua Nong Brothers: Pick some peaches from Brother’s orchard, do a bit of fishing, then catch a rabbi

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Flower Season Delights (12): “Flower Season Feasts—Romance Is Priceless” | Yunnan Locals’ Romance: E

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The garden is almost ready—let’s dig up some sweet, crunchy water chestnuts and toss them with rice

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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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