Cooking Videos — Week of 2026-05-22 to 2026-05-29#

Watch First#

The standout video of the week is undoubtedly the lamb dumpling masterclass, 【國宴大師•羊肉餃子】一咬爆汁！只需要幾種簡單的調料，在家做出來比飯店還香～| 老飯骨, by the master chefs at 老饭骨. This video beautifully marries elite culinary precision with heartwarming kitchen camaraderie, delivering the ultimate guide to creating explosive, restaurant-quality juicy dumplings at home.

Week in Review#

This week’s culinary content heavily emphasizes mastering foundational techniques to elevate everyday ingredients, alongside deep dives into traditional Chinese banquet and rustic cooking. We saw several brilliant tutorials on transforming notoriously tricky or bland proteins like dry chicken breast, gamey lamb, and simple oats into intensely flavorful masterpieces. Whether exploring high-heat wok skills or clever home-cook hacks, the focus was firmly on achieving restaurant-quality textures and comforting flavors in the home kitchen.

Highlights by Theme#

Recipes & Tutorials#

The master chefs at 老饭骨 dominated traditional cooking this week, offering incredible tutorials on rustic Northeastern Iron Pot Stewed Goose in 【國宴大師•鐵鍋燉大鵝】東北硬菜之王！燉到骨酥肉爛，再貼一圈玉米餅，開蓋滿屋飄香～| 老飯骨 and a fierce 60-second high-heat stir-fry for Sauce-Exploded Diced Chicken in 【國宴大師•醬爆雞丁】力挺傳統菜！自始至終都要用旺火，爆炒1分鐘，鮮嫩醬香鍋氣十足～ | 老飯骨. For busy weeknight cooks, Chef James from 詹姆士官方專屬頻道 delivered a brilliantly appetizing, full-day menu using savory instant oats in 燕麥也能這樣做？！4種做法，從早吃到晚不重複！[詹姆士], turning them into rich gratins and hot pot broths. MASAの料理ABC also provided excellent fusion comfort food, turning Taiwanese runbing wrappers into crispy, kimchi-loaded tacos in 潤餅皮還可以這樣玩？！🌯🔥 #潤餅#台灣美食#泡菜起司#快速料理#居家料理#Shorts, alongside a homestyle tofu puff and pork belly sukiyaki set meal. Finally, the veteran Shandong chef on the 鲁菜老厨陈宗明 channel impressed with a visually stunning, hotel-quality stuffed long bean ring dish in 老厨师把豆角玩出新花样！好看好玩好吃 - 煎酿豇豆环 #民间手艺人 #鲁菜老厨陈宗明 #美食 #美食教程 #家常菜.

Food Science & Tips#

This week was packed with game-changing textural tips, like Chef James explaining how cutting chicken breast against the grain and lightly pounding it prevents the meat fibers from violently shrinking and toughening over heat. To achieve explosive juiciness in lamb dumplings, 老饭骨 shared the brilliant traditional trick of whipping Sichuan peppercorn water into the minced meat, which simultaneously neutralizes gaminess and creates a rich soup inside the wrapper. Lastly, for a perfect stir-fry glaze, a 50-year veteran banquet chef demonstrated how a classic velveting marinade of egg white and starch helps sauces grip the meat far better than modern oil-heavy shortcuts.

Restaurant & Travel#

On the culinary exploration front, Chef James took a nostalgic dive into Taiwanese snack history, tasting iconic treats with over 40 years of history, including oyster omelet chips originally meant to taste like Hiroshima okonomiyaki. He also explored modern convenience store culture, taste-testing an under-80 TWD bento box to reveal a surprisingly stellar, gelatinous braised pork rice that absorbed the savory broth without leaving a greasy mouthfeel.

Skippable#

While practical for bulk grocery shoppers, the brief promotional video for the Costco app, Costco App 更簡單、更便利的購物體驗, lacks any real culinary substance or technique, making it a safe skip for those seeking recipe inspiration or entertainment.