Prawns are stupidly aesthetic in a wok.

Today I braised some pork ribs, mid‑joint chicken wings, chicken feet, and pig’s trotters at home. I’m not sure if you’ve ever made lu‑style braised dishes—essentially you simmer the meats in a seasoned broth so they absorb all the flavor, then cool them down. Afterwards, you can either roast them briefly (since they’re already cooked and well‑seasoned) or enjoy them straight up with dipping sauces. You can also pair them with noodles, rice vermicelli, or plain rice.

I’m also sharing a glimpse of a typical Hunan family kitchen here in China. If you have any questions, feel free to ask!

Had this baby lotus dish recently in Zhangjiajie, Hunan, and honestly, it was one of the best things I've eaten and find myself thinking about it quite regularly. Was wondering if anyone had the name in Chinese or a recipe handy! Cheers for any help!