Cooking Videos — 2026-07-24#

Watch First#

【國宴大師•砂鍋羊頭】北京老字號里最「上頭」的一鍋湯，鴻賓樓鎮店神菜！排隊就為這一口～| 老飯骨 by 老饭骨 is an absolute must-watch masterclass that preserves the culinary heritage of Hongbinlou, a renowned Beijing restaurant. You get a front-row seat to watch a true banquet master demonstrate the painstaking, hours-long preparation of Casserole Sheep Head, offering invaluable insights into traditional techniques that are rarely seen today.

Highlights by Theme#

Recipes & Tutorials#

For a rich, savory cooking project, 40年老厨师连连称赞，香味十足的【金脆葱烧猪手八珍饭】详细复刻 by 鲁菜老厨陈宗明 breaks down a highly creative dish: Golden Crispy Scallion Braised Pig Trotter Eight-Treasure Rice. The tutorial shines in its explanation of building deep, layered flavors, emphasizing the slow-frying of scallions to create fragrant oil and relying on a premium soy sauce to braise the trotters to a perfectly tender, gelatinous finish.

If you need a practical weeknight meal solution, 一鍋兩種味道？親子咖哩飯｜隱藏版大人吃法，辣度自己升級！ by MASAの料理ABC is fantastic. It walks you through making a sweet, kid-friendly apple-and-honey curry base, but teaches a clever hack to independently upgrade the spice and garlic levels for adult portions from the very same pot.

Restaurant & Travel#

Though it functions as a cooking tutorial, 【國宴大師•砂鍋羊頭】北京老字號里最「上頭」的一鍋湯，鴻賓樓鎮店神菜！排隊就為這一口～| 老飯骨 acts as a brilliant piece of culinary anthropology. The chefs detail the historical nuances of the dish and demonstrate old-school restaurant secrets—like boiling the head with specific vegetables to remove gamey flavors, painstakingly discarding black skin and membranes, hand-tearing the meat for a superior mouthfeel, and finishing the rich chicken-fat-infused broth with a touch of milk and garlic water.