Winter is perfect for huddling around a stove and enjoying hot pot. Today I made the sour soup hot p

To Spend Seven Days Making Maltose from Wheat Malt

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Ever tried “Pork, Scallions, and Greens”? 3 people spent 5 hours foraging in the wild just to get a

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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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Venturing into the mountains to hunt for palm hearts: It took three brothers 5 hours to finally get

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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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Country lad scores a delicious treat: a secret-recipe grilled lobster that looks absolutely epic!

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Grandpa said it’s been ages since he last had some homemade grain liquor from the countryside, so to

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A "cremation" was arranged for the rotting jackfruit

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Don’t throw away the finished jackfruit. You can still eat it by stir-frying it #Jackfruit Core

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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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This is the correct way to eat (listen) fruit!

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[Brother Dianxi] Ham with White Sugar: The “Calorie Bomb” Flaky Bun

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Foreigners try Guizhou cuisine for the first time—shocked after just the first bite!

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Annual pig feast: Various pig meals in Yunnan

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Sichuan folks can’t get enough of this “douban fish” — rich, savory sauce meets tender, flaky fish.

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Eat rice cakes for Mid-Autumn Festival

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How about a bowl of tangy and spicy papaya chicken rice noodles this summer? [Dianxi Little Brother]

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The chestnuts next door are ripe—bring them home and braise them with free-range chicken for a dish

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Black Tea with Lots of Fruit

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Hot pot tastes best this way! Tear and blanch the whole layer-by-layer tripe—it’s spicy, numbing, fr

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