Cooking Videos — 2026-07-01#

Watch First#

If you only watch one thing today, make it the incredible beef zhajiang (fried sauce) masterclass from Lao Fan Gu (老饭骨). The chef brilliantly swaps traditional fatty pork for minced beef, utilizing a clever vegetable stock and slow-rendered scallion oil to create a lighter, deeply fragrant summer noodle dish that won’t leave you feeling weighed down.

Highlights by Theme#

Recipes & Tutorials#

【國宴大師•萌叔炸醬】炸醬麵真的有100種做法？更簡單的牛肉餡版！不膩口，更清爽，夏天吃正好～ | 老飯骨 by 老饭骨 is an absolute masterclass in refining a rustic classic. The chef combines sweet bean sauce, yellow soybean paste, and dry yellow paste, pairing the savory mix with minced beef rather than diced meat, alongside shiitake mushrooms. By slowly frying the sauce until the moisture evaporates and the deeply flavored oils separate, the beef becomes perfectly tender and crispy rather than dry, resulting in an aromatic, clean-tasting sauce that perfectly coats noodles without the usual greasiness.

For another fantastic summer staple, check out 夏季開胃神菜，肉醬拌茄子，只要一個炒醬配方拌涼菜，拌飯巨香！ by 老东北美食. This quick tutorial highlights an appetizing, versatile meat sauce tossed with eggplant—a highly savory combination that promises to be an absolute rice-killer during the warmer months.

Food Science & Tips#

The Lao Fan Gu video offers two game-changing techniques for any home cook working with strong fermented pastes. First, instead of thinning your thick bean pastes with plain water, boil onions and carrots to create a quick vegetable stock; this not only adds sweet nutritional depth but also perfectly neutralizes the gamey notes of the beef. Second, steam your mixed bean pastes for 30 minutes before frying them to completely eliminate the harsh, raw bean flavor, resulting in a much smoother, mellower final sauce.