Cooking Videos

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The absolute must-watch today is 50-year veteran chef Chen Zongming’s masterclass on Dry Fried Chicken. It is an incredibly detailed and rewarding guide that teaches home cooks the crucial, patient technique of slow-searing chicken to concentrate the aromatics and natural juices directly inside the meat rather than letting them escape.

Highlights by Theme

Recipes & Tutorials

In addition to the dry fried chicken, the legendary chefs at 老饭骨 present an outstanding recipe for Shandong Lion’s Head Meatballs, demonstrating how these tender giant meatballs can be finished in a delicate, clear broth or a rich sweet-and-sour fish-fragrant (yuxiang) sauce. Meanwhile, for a quick and refreshing dessert, Rosalina’s Kitchen 蘿潔塔的廚房 shares a simple, cooling recipe for a Mango Cream Sandwich that is perfect for hot summer days. Both savory tutorials emphasize clean execution and distinct textures, offering highly satisfying projects for enthusiastic home cooks.

Food Science & Tips

The master chefs share invaluable culinary science: 老饭骨 explains that overworking or violently slapping the meatball filling ruins the texture, and recommends dicing water chestnuts instead of mincing them to preserve their distinct, lively crunch. Meanwhile, Chen Zongming warns that deep-frying chicken first is a huge mistake because it causes the flavorful juices to escape into the frying oil, whereas slow pan-stirring (干煸) forces the chicken to reabsorb its own rich aromatics. Additionally, to achieve perfect tenderness, the meatballs should only be fried at a 60% oil temperature to set the outer skin, leaving the inside raw and tender before a long, gentle steam.

🎧 This would actually make a solid audio briefing if you want to listen to a deep-dive discussion on these traditional Shandong culinary techniques on the go.