Cooking Videos — 2026-07-23#

Watch First#

If you only have time for one video today, check out Chef James’s deep dive into the wildly popular century egg noodle trend. He breaks down exactly how to elevate this modern street food staple at home using a clever dry-roasting technique for green peppers that adds an irresistible smoky depth to the dish.

Highlights by Theme#

Recipes & Tutorials#

皮蛋麵好吃的秘密？這樣做包準做得比外面餐廳的更好吃！ by 詹姆士官方專屬頻道. Chef James demonstrates how to make a “burnt century egg noodle,” a rich and creamy dish created by blending century eggs with ginger and glutinous green peppers. The standout technique here is dry-roasting the peppers in a heavily heated pan without tossing them, allowing the skin to blister and develop a deeply charred aroma before being mashed into the egg mixture. He finishes the deeply savory sauce with oyster sauce, Sichuan peppercorn oil, and a crucial splash of vinegar to make the rich flavors pop.

麵線也能這樣吃！🧀🔥 酥脆麵線 by MASAの料理ABC. MASA completely transforms simple, delicate somen noodles into a crispy, pan-fried pancake that practically begs to be eaten with a cold beer. After boiling the thin noodles, he mixes them with sesame oil, generous amounts of green onions, and black pepper, then presses them into a frying pan until they achieve a perfectly crisp, light texture. The savory pancake is decadently topped with melted cheese, sweet chili sauce, and fresh cilantro for a punchy flavor profile.

Food Science & Tips#

Proper temperature control and patience are highlighted in both videos today. James explains that continuously tossing vegetables in a wok prevents them from developing a proper char; letting the peppers sit undisturbed against the hot metal is essential for extracting that smoky flavor profile. He also notes that adding an acid, like black or white vinegar, to a heavy century egg sauce makes the taste profile much more vibrant and “three-dimensional”. Meanwhile, MASA shares a fantastic prep tip for making noodle pancakes: thoroughly draining your boiled noodles and immediately coating them in sesame oil is the secret to stopping them from clumping together before they hit the pan.

Restaurant & Travel#

Chef James offers a fascinating bit of culinary commentary on the evolution of century egg dishes in the local food scene. He notes that twenty years ago, you would typically only see it served simply with cold tofu at restaurants, but the ingredient has recently experienced a massive resurgence, making its way into modern street food stalls and dedicated noodle shops as a star ingredient.