Cooking Videos — 2026-04-29#

Watch First#

跟师父学鲁菜 | 鲁菜精于炼油、善于吊汤，怎样才能熬一锅好汤, 今天分享给大家! #师父和我做鲁菜 #美食教程 #传统鲁菜 offers an absolute masterclass in traditional Shandong (Lu) cuisine, breaking down the exact science and technique behind crafting foundational culinary broths. It is a compelling must-watch for any home cook or food enthusiast serious about understanding the deep fundamentals of flavor building and traditional Chinese cooking.

Highlights by Theme#

Recipes & Tutorials#

In 入口化沙的肉末燒土豆！竟然不用炖不用炸！這壹招比飯店做的更香#老东北美食 #food, channel 老东北美食 shares a brilliant, highly appetizing home-style minced meat and potato stew that cleverly skips the deep fryer. The technique involves steaming the potatoes for 12 minutes, gently pan-frying them for a caramelized crust, and then tossing them with 3:7 fat-to-lean minced pork in a perfectly balanced braising sauce. Over on 【國宴大師•毛蚶子燜米飯】教你在家燜一鍋油滋滋的鍋巴飯！料汁精確到克，新手也能一次成功～| 老飯骨, channel 老饭骨 demonstrates how to cook an incredible heavy-iron-pot rice dish topped with tender blood clams. The chef shares precise, to-the-gram sauce measurements and stresses the culinary importance of slowly rendering aromatics into oil to achieve the ultimate, sizzling crispy rice crust. Additionally, Rosalina’s Kitchen 蘿潔塔的廚房 highlights an intensely flavorful seafood broth in their video 🦐 一滴湯汁都捨不得剩下！這碗「蝦仁豆腐蝦湯麵」，雖然海味，保證喝過就回不去啦.

Food Science & Tips#

The broth masterclass video from 鲁菜老厨陈宗明 is packed with high-level culinary science. The chef breaks down how different heat levels and boiling times extract proteins and fats to create four specific types of broths, such as rapidly boiling for four hours to emulsify fats for a thick “Nong Tang”. Most fascinating is his technique for clarifying broth (“Qing Tang”); it requires carefully cooling the liquid to under 40 degrees Celsius before stirring in fine minced chicken breast, which acts as a raft to sweep up and absorb all impurities for a crystal-clear finish.

Restaurant & Travel#

The blood clam rice tutorial from 老饭骨 also doubles as a showcase for Tangshan’s local culinary and restaurant scene. The hosts highlight the incredibly fresh, morning-market seafood that is rushed straight to Beijing, and mention that their restaurant serves over 20 pots of this specialty rice a day. The dish is so spectacular that dedicated fans travel from out of town specifically to dine on this deeply traditional, flavor-packed meal.