Cooking Videos — 2026-03-31#

Watch First#

If you only have time for one video today, you absolutely must watch the state banquet master from 老饭骨 break down the ultimate meat pie. It is a brilliant masterclass in traditional dough work and savory fillings that will completely change how you approach stuffed, pan-fried pastries in your own kitchen.

Highlights by Theme#

Recipes & Tutorials#

In 【國宴大師•肉餅】皮薄餡大，咬一口滋滋冒油，比外面買的香多了～, the chefs at 老饭骨 share the secret to a perfect meat pie: ensuring the dough and the meat filling share the exact same softness, a technique they refer to as the “bone and meat box”. They also incorporate a deeply flavorful fried sauce and 200 grams of green onions directly into the fatty pork filling to build an incredible savory depth. For a comforting, deeply savory vegetable dish, 老东北美食 demonstrates a braised pork belly and green bean recipe that restaurants actually avoid making because properly penetrating the beans with flavor takes a solid five minutes of simmering. The chef shows exactly how to prep the slanted-cut “Bai Bu Lao” beans and finish the star anise-infused dish with a glossy cornstarch slurry for maximum flavor. If you are looking for something sweeter and simpler, MASAの料理ABC whips up three quick, comforting drinks—salted, banana, and chocolate milk—proving that starting with a premium, rich base like Hokkaido milk is the ultimate key to a luscious home cafe beverage.

Food Science & Tips#

There are some fantastic, quick kitchen science takeaways in today’s lineup. When prepping tough green beans, adding a little lye to the blanching water will help soften the vegetables much faster before you bring them to a braise. Meanwhile, chef James drops a fun historical tidbit about bread-making: bagels traditionally have a hole in the center simply because it allows the incredibly dense dough to cook more easily and evenly when boiled.

Restaurant & Travel#

For a delightful trip down memory lane, 詹姆士官方專屬頻道 takes us on a nostalgic tour of Taiwan’s classic, enduring bakery culture. James passionately reviews the legacy of old-school Taiwanese breads, from the heavy, animal-fat-rich “butter bread” and spiral pastries of his youth, to the evolution of croissants and the eventual arrival of bagels on the island.