Cooking Videos

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In this masterclass from Lao Fan Gu, national grand master chefs showcase the foundational Lu cuisine classic Oil-Exploded Cuttlefish Flowers. It is an essential watch for any home cook looking to master precision knife scoring, high-heat wok execution, and achieving authentic wok hei crispness.

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Recipes & Tutorials

In Oil-Exploded Cuttlefish Flowers by Lao Fan Gu, the masters demonstrate the traditional Shandong technique for transforming fresh Yantai cuttlefish into tender, blossoming “flowers” using intricate wheat-ear knife scoring (maisui huadao). The recipe highlights minimal yet aromatic seasoning—scallion stalks, garlic slices, coriander stems, Shaoxing wine, chicken stock, and sesame oil—flash-cooked under intense flame. By blanching the cuttlefish to 60–70% doneness before searing it in hot oil over 200°C with a pre-mixed starch sauce, the dish achieves a snap-tender texture, rich savory flavor, and pristine wok hei without any leftover pooled sauce.

Food Science & Tips

The video provides essential wok-cooking logic, emphasizing that adding a touch of rendered lard to high-heat vegetable oil elevates the natural sweetness and glossy coat of seafood. Additionally, the chefs explain why high-heat stir-fries demand a pre-mixed sauce (qian kou) rather than individual seasonings, ensuring instant coating and preventing overcooking during fast wok execution. They also share practical ingredient wisdom, such as reserving cuttlefish ink for specialty dumplings and identifying internal cuttlefish bone as a prized traditional medicinal ingredient.

🍳 Interested in exploring more traditional Chinese wok techniques or pulling a step-by-step recipe card for this dish?