Cooking Videos — 2026-07-02#
Watch First#
If you really want to level up your wok skills, you absolutely have to watch Master Chef Chen Zongming break down the traditional Shandong “Bao” (quick-fry) technique in 爆汁旺油,老厨师揭秘“爆菜”绝活:传统新做【酱爆鸡丁配瓜条】. He meticulously explains how to achieve the perfect “sauce-hugging” consistency on diced chicken with sweet bean sauce, pairing it beautifully with crispy walnuts and refreshing cucumber strips for incredible textural contrast.
Highlights by Theme#
Recipes & Tutorials#
Over at 老饭骨 (Old Meat Bones), they are sharing a fantastic 50-year-old master recipe for Braised Chicken in 【國宴大師•黃燜雞】50年前的老式做法,紅潤酥爛超下飯!最大程度保留食材本味~. The focus here is on honoring the original flavor of the chicken by keeping composite seasonings to a minimum, utilizing a brilliant honey-wine wash, and braising with shiitake mushrooms and bamboo shoots.