Cooking Videos — 2026-04-19#

Watch First#

If you only have time for one video today, make it 厨师长教你：“腊肠炒荷兰豆”，清甜爽脆，广式风味 by 美食作家王刚, which is an absolute masterclass on prepping and stir-frying spring vegetables. The meticulous breakdown of blanching sequences perfectly demonstrates how to maintain the crisp, vibrant texture of seasonal produce alongside the rich sweetness of Chinese sausage.

Highlights by Theme#

Recipes & Tutorials#

Chef Wang Gang delivers a crisp, sweet spring stir-fry featuring snow peas, fresh wood ear mushrooms, and Chinese sausage in 厨师长教你：“腊肠炒荷兰豆”，清甜爽脆，广式风味. He emphasizes using a touch of lard for authentic flavor and offers an essential wok technique: always blanch your ingredients sequentially—wood ear first, then the sliced sausage, and finally the snow peas—before moving onto a rapid, high-heat stir-fry. For offal lovers, the channel 老东北美食 reveals the secret to an incredibly appetizing cold pork liver salad in 涼拌豬肝，准備壹鍋熱水壹勺涼拌汁，脆嫩不老不發腥！秘訣全教妳. The standout technique here is coating two-coin-thick liver slices in dry starch and gently poaching them in hot, strictly non-boiling water, which achieves a tender, bouncy texture that locks in moisture without any metallic taste. Finally, channel 鲁菜老厨陈宗明 brings home a taste of his recent travels with a vibrant recipe in 云南之行解锁【菠萝炒饭】，营养健康，给粉丝朋友们复刻一下. He stresses the importance of dicing the fresh pineapple perfectly to match the size of the peas, ensuring the complex layers of egg, ham, and fruit harmonize beautifully.

Food Science & Tips#

There are some fantastic science-based culinary tips in today’s lineup, starting with Chef Chen Zongming explaining that soaking fresh pineapple in warm, 60-degree light salt water for ten minutes neutralizes its natural bromelain enzyme, which prevents that dreaded astringent, tingling sensation on your tongue. Over on the channel 詹姆士官方專屬頻道, the video 這些食物你敢吃嗎？台灣成年人不敢吃排行榜 top3！ breaks down why a severe aversion to cilantro is actually a genetic trait rather than just picky eating. The host also offers a brilliant tip for home cooks who are intimidated by the strong flavor of liver: if you want to make it approachable, wash the blood out thoroughly, boil it in salt water, and blend it with heavy seasonings to create a rich, savory paste.