A while back I saw this salad on Rishiji (日食記), so I tried making it myself.

I made Kung Pao Chicken once before, but I didn’t use the standard doubanjiang — the Pixian kind. This time I used Pixian doubanjiang.

Saw a guy on Reddit making popcorn chicken out of potato chips, so I gave it a shot too. And, well… it turned into a landmine dish. First you need some potato chips. I grabbed the cheap ones on sale at the store, and they were all fuckin’ cucumber flavor.

Easiest cookie I’ve ever made, and it tastes the best too.

During the May Day break I made fried rice for three days straight. A lot of people don’t get it — why “leftover ingredients”… It’s kind of a long story…

The plan was sautéed fish slices. Recipe still from Xiachufang. Things went fine at first — marinating the fish, getting the ingredients ready, that sort of thing.

Saw a recipe on YouTube a while back, figured I’d give it a shot. Turns out it’s a massive pain in the ass to actually make.

This time I roasted chicken thighs. The method is pretty much the same as last time.

Saw this online, glanced at the recipe, thought it looked dumb as hell, and just went ahead and made it.

Homemade, I guess. A mashup of pizza and mashed potato. Tastes good, presentation could use some work.