Second time at the night market for jumping shrimp, and there’s also the one you all love

The end of raw pickling is the universe, bluefin still has to eat fish meat

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Jumping squid, jumping shrimp—choosing just one is tough!

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Thai Cuisine: A Big Platter of Thai Fried Treats—Crispy on the Outside, Tender and Juicy Within, wit

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A Super Beginner’s Guide to Chaoshan Raw-Marinated Delights for Introverts

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The raw-marinating artist ventures deep into the Bajau heartland just to trade for a taste of irresi

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I finally pickled the purple king crab.

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The raw pickled crab is strong, and it is all yellow when it is broken open

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Summer’s here, the watermelons are sweet, and Boston lobsters are best enjoyed for their claws.

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What’s it like to enjoy homemade salt-cured salmon at home?

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It tries to pass itself off as crab and shrimp, and the taste is simply superb.

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Mom, I really felt super energized today.

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Green raw marination with blue water turns into little blue mouths the next day.

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This is the BEST way to cook winter melon—so fresh, fragrant, tender, and juicy that both old and yo

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Homemade Potato Noodles: A Big Pot from Just 3 Potatoes—Smooth, Chewy, and Totally Addictive with a

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The Easiest Air Fryer Cake Recipe Ever

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This Is the Best Way to Cook Grass Carp!

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Today’s giant fresh marinated seafood — going all in up close is terrifying!

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How to make top-of-the-line Magnum popsicles

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Eating spicy seafood noodles & fried duplings with prawn

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[Food]Eating Pororo candies

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