Cooking Videos — 2026-06-20#

Watch First#

If you only have time for one video today, you absolutely must check out Wang Gang’s deep dive into the massive production scale of his signature Cold-Eaten Rabbit. It is an incredibly satisfying and transparent look at how a master chef scales up to processing 500 kilograms of freshly slaughtered meat a day while refusing to compromise on flavor or rely on artificial preservatives.

Highlights by Theme#

Recipes & Tutorials#

For those wanting to master advanced wok skills, the 怎麼炒豬肝不老不腥！從選料到配方全是秘訣！爆炒肝尖，一口爆香 #老东北美食 #food #家庭菜 #cooking #美食 #delicious video from channel 老东北美食 is an absolute masterclass in stir-frying pork liver. The chef shares crucial butchery secrets, like slicing the liver to a generous 4-millimeter thickness to beautifully maintain its bouncy texture when exposed to high heat. If you need a quick, satisfying weeknight dinner, 調味簡單、油煙少，一個卡式爐就能做的 ＃簡易版親子丼！ by 詹姆士官方專屬頻道 shows how to make a stunning Oyakodon on a single portable stove using bonito soy sauce as a clever, flavor-packed shortcut. His brilliant technique of pouring the eggs in two separate batches—and intentionally not over-beating them—guarantees that coveted silky finish with visually distinct ribbons of egg white and yolk.

Food Science & Tips#

Wang Gang drops some phenomenal food science knowledge regarding meat preparation, explaining that even small, freshly slaughtered animals like rabbits require exactly 60 minutes of low-temperature resting to reduce acidity and yield the most tender texture. Meanwhile, the chef from 老东北美食 highlights the mechanics of a perfectly crafted “short sauce” for high-heat wok tossing, demonstrating how an exacting sauce-to-starch ratio ensures the rich flavors cling tightly to the liver, leaving absolutely zero soggy liquid behind on the serving plate.

Everything Else#

In a fun, non-traditional twist for a culinary creator, 原來恐怖密室逃脫後台是長這樣！？以上帝視角看團隊「偷渡陰間」集體嚇瘋！｜跟拍姆士的一天 [詹姆士] takes us into the control room of a terrifying Taiwanese horror escape room. Even while gleefully watching his production team get spooked in the dark, chef James still finds time to step into the kitchen and prepare a comforting, home-style plate of shredded pork with dried tofu and cilantro stems to feed his crew.