Cooking Videos — 2026-05-20#

Watch First#

If you only have time for one video today, make it the deep dive into traditional Shandong cuisine by master chef Chen Zongming, demonstrating “Milky Soup Walnut Pork”. It is an absolute masterclass in classic Chinese culinary technique, showing you exactly how to achieve a luxuriously rich, brilliantly white soup base from scratch.

Highlights by Theme#

Recipes & Tutorials#

In 跟师父学鲁菜 | 汤白味鲜，在家也能做传统鲁菜 - 奶汤核桃 #师父和我做鲁菜 #美食教程 #传统鲁菜 by 鲁菜老厨陈宗明, the chef crafts an incredible traditional Lu dish using pork shoulder that is expertly scored and shaped to resemble walnuts. The standout technique here is carefully toasting flour to form the “milky” base of the soup, which perfectly bathes the tender pork, shiitake mushrooms, and bamboo shoots. Over on the 老饭骨 channel, 【國宴大師•炒麻豆腐】固體版本的豆汁？來北京必吃，它算一個！搭配雪裡蕻和青豆，越嚼越上頭～ delivers a fantastic tutorial on Stir-fried Ma Doufu. The state banquet chefs utilize rendered mutton fat and yellow soybean paste—chosen for its lighter color and milder salinity—to build complex, deeply savory flavors into the fermented bean base. For something much lighter, Costco 好市多 provides a brief look at 清蒸檸檬帆立貝 (Steamed Lemon Scallops), offering a straightforward and appetizing seafood preparation.

Food Science & Tips#

Chef Chen drops a crucial temperature control tip for blanching starch-coated meat: keep your water strictly between 80°C and 90°C. If the water is at a rolling boil, the violent agitation will knock the starch right off the meat, but a gentle sub-simmer sets the coating perfectly so the meat stays velvety. He also shares a vital piece of soup science: when making a flour-based milky soup, you must fry the flour until it is slightly yellow and aromatic before adding your high stock, otherwise the raw flour taste will ruin the entire dish.

Restaurant & Travel#

The Ma Doufu video from 老饭骨 serves as a wonderful, appetizing window into old Beijing street food culture. The hosts discuss how Ma Doufu—a fermented mung bean residue left over from making the city’s infamous, pungent Douzhi beverage—is a deeply localized delicacy. They playfully point out that while many tourists can’t stomach liquid Douzhi, this stir-fried solid version is an incredibly savory piece of Beijing food history that out-of-towners genuinely need to try.