Cooking Videos — Week of 2026-06-20 to 2026-06-26#

Watch First#

If you only have time for one video this week, you absolutely must watch 老饭骨 (Lao Fan Gu) prepare 【國宴大師•蟹粉拌油條】現炒的蟹粉，鮮到眉毛都要掉了！經典上海味道，金黃流油超誘人～| 老飯骨. It is an absolute masterclass in classic Shanghai cuisine that transforms a humble piece of fried dough into a decadent, state-banquet-worthy dish dripping with golden, freshly sautéed crab paste.

Week in Review#

This week was a treasure trove of regional Chinese comfort foods and ingenious kitchen hacks, heavily dominated by the prolific channel 老东北美食 delivering masterclasses on everything from perfectly textured stir-fries to vibrant summer salads. We also saw a refreshing emphasis on culinary science, with multiple creators breaking down exactly how temperature, chemical reactions, and even the way we physically cut our vegetables can completely transform a dish’s final texture.

Highlights by Theme#

Recipes & Tutorials#

The week’s most captivating seafood tutorial comes from 鲁菜老厨陈宗明 in 经典鲁菜，干香小辣，咸中带甜，【干烧鲳鱼】传统做法来啦 #民间手艺人 #鲁菜老厨陈宗明 #美食 #美食教程 #鲁菜 #cooking, where he demonstrates an authentic Shandong-style “dry-braise” utilizing a caramelized sugar base and Sichuan peppercorn water for a brilliantly savory and subtly sweet finish. For incredibly satisfying comfort food, 老东北美食 shines with their Carrot and Potato Braised Beef Brisket in 下飯神菜土豆燜牛肉！這個燉牛肉配方一定要試試！拌米飯香到甜盤, creating a naturally rich and glossy stew perfect for spooning over steamed rice. If you want a quick, clever party dish, 小高姐的 Magic Ingredients’ 炸鱼柳 offers a brilliant batter technique for shatteringly crisp fried fish fillets with juicy interiors. Finally, pasta lovers must check out 詹姆士官方專屬頻道’s 日劇《First Love》爆紅的拿波里義大利麵！番茄醬多「這一步驟」才會色澤更飽滿濃郁 [詹姆士], which teaches the crucial flavor-building technique of pan-frying ketchup to achieve the iconic vibrant red color of Japanese Napolitan spaghetti.

Food Science & Tips#

This week was packed with brilliant kitchen wisdom, starting with 小高姐的 Magic Ingredients demonstrating how a simple mix of white vinegar and baking soda in a frying batter creates aerating micro-bubbles that evaporate entirely at 190°C, leaving no sour taste and a perfectly crisp crust. 老东北美食 dropped fantastic textural knowledge, proving that physically snapping potatoes into jagged chunks releases natural starches to thicken stews without a slurry, and that drawing moisture out of cucumbers with salt for just three minutes ensures maximum crunch for cold salads. Wang Gang also shared a fascinating meat preparation secret, noting that even freshly slaughtered small game like rabbits requires a 60-minute low-temperature resting period to reduce acidity and ensure tender meat.

Restaurant & Travel#

For culinary wanderlust, MASAの料理ABC’s vlog, 【香港旅行Vlog】從街頭串料理到米其林！日本人眼中的香港美食精華, brilliantly captures the dynamic range of Hong Kong’s food scene, exploring everything from humble street skewers to high-end Michelin-starred dining. Meanwhile, James’ Napolitan spaghetti video serves up a fantastic history lesson on Japanese “Yoshoku” (Western-style food), explaining how this beloved dish was adapted from Neapolitan pizza by a Yokohama hotel chef post-WWII and isn’t actually found on authentic Italian menus.

Skippable#

If you are looking for serious culinary techniques to elevate your home cooking, you can easily skip the entertainment-heavy uploads from 詹姆士官方專屬頻道 this week. His behind-the-scenes Taiwanese horror escape room vlog 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] and the quirky stinky tofu cracker taste test 網友推薦「農會產品」！加了40%臭豆腐的餅乾到底多臭？不到 $30 的沖泡湯有料到嚇死人？ [詹姆士] are fun, distracting watches but offer very little in the way of actual recipe instruction.