Cooking Videos — 2026-07-02#
Watch First#
If you really want to level up your wok skills, you absolutely have to watch Master Chef Chen Zongming break down the traditional Shandong “Bao” (quick-fry) technique in 爆汁旺油，老厨师揭秘“爆菜”绝活：传统新做【酱爆鸡丁配瓜条】. He meticulously explains how to achieve the perfect “sauce-hugging” consistency on diced chicken with sweet bean sauce, pairing it beautifully with crispy walnuts and refreshing cucumber strips for incredible textural contrast.
Highlights by Theme#
Recipes & Tutorials#
Over at 老饭骨 (Old Meat Bones), they are sharing a fantastic 50-year-old master recipe for Braised Chicken in 【國宴大師•黃燜雞】50年前的老式做法，紅潤酥爛超下飯！最大程度保留食材本味～. The focus here is on honoring the original flavor of the chicken by keeping composite seasonings to a minimum, utilizing a brilliant honey-wine wash, and braising with shiitake mushrooms and bamboo shoots.
Meanwhile, 尚食厨房 ShangshiKitchen tackles the notorious problem of dry pork tenderloin in Costco猪小里脊最嫩做法！蘑菇酸汤滑肉，酸香开胃，吃得汤都不剩. The secret to their incredibly tender pork slices, served in an appetizing sour mustard green and mushroom soup, is thoroughly massaging scallion-ginger water into the meat until absorbed before coating it in a wet starch slurry.
Food Science & Tips#
Chef James dives deep into the architecture of flavor over pure heat in his chili oil masterclass, 不藏私公開🌶️ 比外面更香的「姆士牌辣椒醬 2.0」 多加這2樣 炒出不死辣的極致香氣 [詹姆士]. He reveals that the secret to his upgraded condiment is adding Dongcai (preserved cabbage) to balance the heat with salty umami depth, using Korean chili flakes for vibrant color, and finishing the bubbling oil with a splash of rice wine to help preserve the sauce in the fridge.
Everything Else#
If you need a savory, flavor-packed meal prep side, check out the channel 老东北美食 and their recipe for 東北風味醬土豆鹹菜，懶人版家常配方！不加一滴水！拌飯喝粥巨香. This braised potato, long bean, and pork side dish is cooked entirely without water—relying strictly on soy sauce, oil, and the natural juices from the vegetables—making it a perfect, long-lasting fridge staple to instantly punch up a bowl of rice or porridge.