Cooking Videos — 2026-07-20#

Watch First#

If you only have time for one video today, you must watch Master Yu’s masterclass on traditional Beijing fried sauce noodles (Zha Jiang Mian). It is an incredibly comforting, accessible tutorial that promises a rich, meat-packed sauce in just 20 minutes without needing to dilute the paste or add any water.

Highlights by Theme#

Recipes & Tutorials#

The channel 老饭骨 (Lao Fan Gu) delivers a phenomenal lesson in 【國宴大師•炸醬面】于老師版本！不用加水不用澥醬，20分鐘就能出鍋，醬裹肉丁太香了～| 老飯骨, showcasing a nostalgia-inducing Zha Jiang Mian. The chef demonstrates the essential technique of rendering five-layer pork belly by frying the fatty pieces first before adding the lean meat, and then simmering it all with a 1:1 ratio of two different yellow soybean pastes to achieve a deeply savory flavor.

Over on the channel 老东北美食 (Lao Dongbei Meishi), the video 傳統老菜炸烹蝦段，掛糊調碗汁全是老配方！吃一塊大蝦，滿口鮮香 #老东北美食 #food #家庭菜 #cooking #美食 #delicious breaks down a classic crispy fried shrimp segment recipe. The standout technique here is the old-school batter made of potato starch, whole egg, water, and oil, which whips up into a thick, cream-like consistency that yields a gorgeous golden crust when the shrimp are double-fried.

Food Science & Tips#

In the Zha Jiang Mian tutorial, the chefs share a brilliant preparation tip: always remove the skin from your pork belly, because leaving it on will cause the rich meat sauce to harden unpleasantly once it cools down. Additionally, the fried shrimp video emphasizes the crucial mechanics of a traditional “Wan Zhi” (bowl sauce) for coating fried foods. A proper sweet-and-sour glaze must be highly concentrated and minimal in volume so that it entirely clings to the exterior of the shrimp without pooling on the plate, which ensures the crust stays shatteringly crisp rather than turning soggy.