Cooking Videos — 2026-04-14#

Watch First#

If you want to master the art of perfectly crispy, non-greasy eggplant, you absolutely must watch the classic Shenyang braised eggplant tutorial by 老东北美食. The chef breaks down a brilliant 30-year-old technique of salting the thick-cut eggplant before coating it in a cornstarch slurry, which creates a stunning, apricot-yellow crispy crust that holds onto its rich sauce beautifully without falling apart.

Highlights by Theme#

Recipes & Tutorials#

The channel 老东北美食 delivers an incredible, technique-heavy tutorial on 東北老式燒茄子，老廚亮出調味秘訣！焦香不油膩，拌飯好吃到顫抖, demonstrating how to build a hard crust on eggplant using a salt marinade and cornstarch. The video walks you through the precise method of frying the eggplant in high heat across two batches to avoid sticking, before finishing it in a rich sauce built from pork rib broth, Shaoxing wine, and a generous splash of vinegar to mask any earthy notes. For fans of Japanese retro diners, MASAの料理ABC shares a comforting culinary project in 日式喫茶店經典｜生義大利麵做的超Q彈拿坡里義大利麵＋漢堡排在家還原昭和風, showing you how to recreate a classic Showa-era kissaten meal featuring fresh, ultra-chewy Napolitan pasta alongside a juicy hamburger steak. Finally, if you are looking for a lighter summer comfort dish, Rosalina’s Kitchen 蘿潔塔的廚房 presents 愛上松阪豬了😍【夏日松阪淺湯麵】夏天也想吃湯麵！不加老薑、清爽不燥，加上脆彈松阪豬，一極棒！, a refreshing soup noodle recipe topped with crispy Matsusaka pork that intentionally avoids heavy old ginger for a clean, non-greasy finish.

Everything Else#

In the realm of grocery hauls and clever kitchen hacks, 詹姆士官方專屬頻道 drops a fantastic Costco tasting and review in 好市多商品開箱｜這包豚骨湯底加了㊙️竟然可以變成汕頭火鍋⁉️ 可炸、煮湯、做丼飯的排骨酥在這裡！ [詹姆士]. Chef James takes store-bought convenience foods to the next level, explaining how to brilliantly transform a concentrated Japanese tonkotsu and fish shabu-shabu broth into a Taiwanese-style “Shantou” fish head hot pot simply by diluting it and adding shacha sauce and cabbage. He also showcases an incredibly convenient pack of pre-fried pork ribs that you can air-fry to snack on, toss into radish soup for instant depth, or simmer with onions, eggs, and soy sauce for a quick Katsudon-style rice bowl.