Cooking Videos — 2026-07-27#

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If you want to master the ultimate savory appetizer, 【國宴大師•脆皮爐鴨卷】比烤鴨賣得還快？薄皮脆到掉渣，咬下去還會爆汁，來北京必吃！| 老飯骨 by the master chefs at Lao Fan Gu is today’s essential watch. It delivers an incredible, step-by-step technique for transforming standard roast duck into a shatteringly crisp, master-level spring roll.

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Recipes & Tutorials#

The highlight of the day is undoubtedly the Crispy Roast Duck Spring Roll (脆皮爐鴨卷) tutorial from 老饭骨 in 【國宴大師•脆皮爐鴨卷】比烤鴨賣得還快？薄皮脆到掉渣，咬下去還會爆汁，來北京必吃！| 老飯骨. The chefs demonstrate how to build complex, savory flavors by shredding leftover roast duck and stir-frying it over high heat with carrots, fragrant yellow chives, and carefully trimmed bean sprouts. The technique truly shines in the frying process, where the chefs coat the rolls in a specialized batter (featuring glutinous rice flour and baking powder) and use a 180-degree double-fry method to achieve a perfectly golden, crunchy crust that won’t get soggy. Additionally, for those with a sweet tooth, MASAの料理ABC released 抹茶控看到這個絕對會尖叫！, an alluring recipe designed specifically to make matcha enthusiasts swoon.