Cooking Videos — Week of 2026-05-06 to 2026-05-15#

Watch First#

The absolute must-watch this week is Chef Chen Zongming’s masterclass on 特色【龙虾炒鸡】 from his traditional Shandong cuisine channel, 鲁菜老厨陈宗明. It is an incredible deep dive into traditional Lu cuisine principles that braises young rooster and live crayfish, packed with invaluable butchery techniques—like seamlessly deveining crayfish and chopping chicken bones flat—that will instantly make you a safer, better cook.

Week in Review#

This week’s content was heavily anchored in elevating everyday home cooking through foundational techniques, from mastering moisture control in vegetables to executing flawless meat butchery. Culinary science took center stage, with seasoned chefs demonstrating exactly how manipulating temperature, starches, and prep mechanics can yield restaurant-quality results in a humble home kitchen.

Highlights by Theme#

Recipes & Tutorials#

Over on 詹姆士官方專屬頻道, Chef James delivers an incredibly accessible guide to foolproof, tender chicken in his White Cut Chicken (白斬雞) tutorial by using boneless thighs and a stress-reducing steeping method. For those looking to master traditional wok frying, the masters at 老饭骨 offer a brilliant deep dive in 【國宴大師•焦溜肉片】, breaking down a 1970s state banquet crispy sliced pork dish with precise starch ratios and bias-cutting techniques. If you need a lightning-fast weeknight lifesaver, Rosalina’s Kitchen (蘿潔塔的廚房) shares a visually stunning, five-minute, music-driven tutorial for juicy, sweet and sour 五分鐘上菜！豆芽蔥段豬肉捲 (bean sprout and scallion pork rolls). Finally, MASA’s channel brings a clever, appetizing fusion twist in 泰式屋台風雞肉炒河粉, swapping out traditional rice noodles for chewy, premium Japanese wheat noodles in a sweet and sour Chicken Pad Thai.

Food Science & Tips#

Chef James dropped essential culinary science this week, explaining that adding salt at the very end of a high-heat stir-fry prevents Hand-Torn Cabbage (手撕高麗菜) from turning into a soggy, watery mess. He also breaks down the chemistry of aromatics, noting that you must dissolve salt and sugar in natural juices or water before pouring hot oil over a scallion-ginger mix, doing so in stages to coax out complex, layered flavors. Meanwhile, Chef Chen shares a brilliant mechanical trick for notoriously spongy vegetables: coating scored eggplant in egg wash to physically fill its empty internal cavities, preventing it from soaking up excess oil during the pan-frying process.

Skippable#

You can completely bypass the brief 夏日穿搭術 (Summer Outfit Tips) short dropped by the Costco 好市多 channel. It is a cryptic, fleeting snippet entirely unrelated to culinary content, offering zero value for home cooks looking for recipe inspiration or kitchen techniques.