Chicken comb oil, sand liver, and pork kidneys—simply sprinkle with a bit of salt, and you've got a

I don’t care—there are probably very few people from Yunnan, Guizhou, Sichuan, and Chongqing who cou

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Have you ever seen such a big copper hot pot?

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Claw bean stew in an iron pot—though the broth is dark, it’s incredibly, unbelievably delicious. I u

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Watch this when you get a late-night craving!

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Even steaming buns requires four dishes per meal—big-leaf celery-filled buns are seriously awesome!

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A feast made with long beans was a huge hit!

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The largest wild mushroom colony discovered this year—this density is just insane!

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The most traditional rural wooden house: mortise-and-tenon construction, not a single nail used in t

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Free seafood buffet is just so delicious! Catch your own seafood and make a seafood meat sandwich.

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Daqi is going to the beach. If you find this kind of hole on the beach, don't dig it out with your b

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Today, we're continuing to enter the village to sell mud crabs.

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How can there be such a huge loach?

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Pickling 1,000 kilograms of sauerkraut at one time, the pot cracked due to excessive force, busy fro

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Northeasterners stock up on autumn vegetables—just one word sums it up: even with 490 pounds of pota

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With red willow branches wrapped around pork belly, the big baby caught the aroma from afar and rush

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Salmon braised in sauce? Let Sister Yu show you how to turn one fish into a whole table of dishes!

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Old Kui isn’t that he doesn’t care about Sister Yu; it’s just that he can’t be bothered to work. But

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Old Kui only washes three fingers when he washes up, while Sister Yu’s steamed buns with scalded dou

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On the 15th day of the first lunar month, Sister Yu makes traditional handmade yuanxiao using time-h

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Where does this versatile farmhouse sauce come from? Today, Sister Yu will show you how to make it!

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