Cooking Videos — 2026-06-19#

Watch First#

If you watch only one video today, make it 跟师父学鲁菜 | 炖鸡不放香菇用泰山松娥 - 松娥炖鸡! by 鲁菜老厨陈宗明. It is an absolute masterclass in traditional Shandong (Lu) cuisine, packed with indispensable foundational techniques—like the true mechanics behind preventing meat from sticking to your wok—that will elevate your everyday cooking.

Highlights by Theme#

Recipes & Tutorials#

Summer is clearly on the horizon, and cold noodle recipes are dominating the feed. MASAの料理ABC delivers a quick, incredibly refreshing Presented by好勁道 清爽越式魚露豬肉拌麵　簡單美味！ that is perfect for weeknights when you want bright, tangy fish sauce flavors with minimal effort. Meanwhile, 老东北美食 brings us a hearty, crave-worthy 夏季開胃涼麪，麻醬拌麪！ topped with cucumber and a sizzling chili-garlic oil. For something much more robust and traditional, 鲁菜老厨陈宗明’s 松娥炖鸡 substitutes standard mushrooms for intensely flavorful Mount Tai pine mushrooms, creating a deeply savory braise using regional yellow bean soy sauce.

Food Science & Tips#

There are two incredible kitchen technique deep-dives today. First, 老东北美食 breaks down the exact method for emulsifying separated sesame paste—showing you how to slowly hydrate it with mineral water over 3 to 4 minutes until it’s thicker than rice soup, and recommending a 70/30 sesame-to-peanut paste ratio to completely eliminate any bitter aftertaste. Secondly, 鲁菜老厨陈宗明 brilliantly explains the “hot pan, cold oil” (热锅凉油) technique, demonstrating exactly why your chicken is still sticking to the pan if you aren’t letting the initial wok moisture fully cook off before adding oil and searing the meat undisturbed.