Cooking Videos — 2026-06-12#

Watch First#

If you only have time for one video today, make it the masterclass in authentic Beijing Zhajiangmian from 老饭骨. Watching a state banquet master chef meticulously prepare his signature, deeply traditional noodle dish for actor Li Yapeng is a pure culinary delight that will immediately have you craving a fresh, chewy bowl of noodles.

Highlights by Theme#

Recipes & Tutorials#

【國宴大師•炸醬麵】二伯用最拿手的炸醬，迎接最敬重的客人李亞鵬！一起嗦面囉～| 老飯骨 by 老饭骨 is an absolute must-watch for traditional Chinese food enthusiasts. The master chef demonstrates how to build a remarkably complex sauce by blending three different pastes—including yellow soybean paste and dry yellow paste—and specifically notes that traditionally, water shouldn’t be used to dilute it. He also shares his secrets for the perfect bouncy dough: using an exact ratio of flour to water, adding an egg, a touch of baking soda, and utilizing a meticulous “three kneads, three rests” technique to guarantee the perfect chew.

升級版糖醋排骨，不炸不炒糖色！燉排骨秘訣全教你！根根脱骨巨香 #老东北美食 #food #家庭菜 #cooking #美食 #delicious by 老东北美食 offers a brilliant, home-cook-friendly take on sweet and sour pork ribs. The recipe stands out because it entirely skips the messy deep-frying process and the notoriously tricky step of caramelizing sugar for color (tangse). Instead, the chef uses dark soy sauce to achieve a stunning date-red finish, and introduces a generous handful of dried plums (huamei) during the braise to infuse the tender, fall-off-the-bone meat with an irresistible, naturally fruity sweet-and-sour depth.

Food Science & Tips#

In his sweet and sour ribs tutorial, the host from 老东北美食 highlights a highly practical way for home cooks to trigger the Maillard reaction without the hassle and oil waste of a deep fryer. By carefully pan-searing blanched ribs in a wok over low heat for about four minutes—rotating the pan to ensure even contact—the meat develops a beautifully deep, roasted crust and intense savory aroma before any braising liquids hit the pan.