In Guangxi, it’s not that the sugarcane can’t be cut down—it’s that there’s just too much to eat; yo

So it turns out making yóu pō là zi is actually quite a lot of work!

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Kids from Northeast China have loved this since they were little.

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Next, the people of Guangxi start munching on ong vegetables...

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Have you ever tried “Yanghe”? This “dark cuisine” is just as notorious as sesbania flowers!

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Homemade Licorice Kumquat

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Do you guys love eating moldy tofu?

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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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Young guy whips up a secret spicy lobster dish deep in the mountains—vibrant color, mouthwatering fl

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Have you ever eaten a tattooed eel?

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One melon, three ways to enjoy it—crafted using time-honored methods that preserve the winter melon’

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One Seat, One Fruit (5) — Crystal-Clear Longans [Dianxi Little Brother]

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Today I’m having hot pot with pork ribs.

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Hua Nong Brothers: It’s time to haul up the fish we’ve been raising for half a year—let’s see how th

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In fact, many fruits can be made into fruit leather, and apricots are one of them.

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Hua Nong Brothers: Got some fish fry, released them into the pond to raise—and while we’re at it, le

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

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I spent 20 yuan to rent an empty, drained pond from an elderly woman, and unexpectedly found some ee

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A whole family spent two busy days chopping sugarcane just to make authentic sugarcane molasses brow

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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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They really eat hot pot with their hands.

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