Cooking Videos — 2026-07-29#

Watch First#

If you only have time for one video today, check out the incredibly detailed Sachima 3.0 masterclass by 老饭骨. It completely deconstructs the classic Chinese pastry, elevating it with a brilliant citrus flavor hack while offering an absolute masterclass in dough science and technique.

Highlights by Theme#

Recipes & Tutorials#

【國宴大師•沙琪瑪】3.0版黃金配比！明黃透亮，入口即化，吃起來有蛋香還有橘子香～| 老飯骨 by 老饭骨. The chefs share their upgraded “3.0” recipe for Sachima, utilizing high-gluten flour and eggs to achieve a delicate, melt-in-your-mouth texture. The standout trick here is using orange juice instead of heavy sucrose; this brilliant substitution cuts the greasiness of the fried dough and adds a beautifully balanced, sweet-and-sour citrus profile.

跟师父学鲁菜 | 营养丰富，简单易做的传统鲁菜【黄焖牛肉】#师父和我做鲁菜 #美食教程 #传统鲁菜 by 鲁菜老厨陈宗明. This is a fantastic, straightforward tutorial on traditional Lu-style Yellow Braised Beef, designed as a deeply savory and restorative meal. The chef highlights a golden rule of ingredient pairing: combining beef with onions, adding the onions both during the initial spice-fry and right at the end to soften the meat’s strong flavor and maximize umami.

Food Science & Tips#

The Sachima video also doubles as an amazing food science explainer for pastry enthusiasts. The chef provides a brilliant breakdown of five different categories of dough used in Chinese cooking—including leavened, unleavened, warm-water, and oil-based doughs—and details the precise chemical and physical leavening agents that make them work. They also explain the crucial importance of resting the Sachima dough at exactly 40 degrees for three hours; this allows the leavening agents to volatilize properly before frying at a meticulously controlled 160 degrees.