Cooking Videos — 2026-07-31#
Watch First#
If you only have time for one video today, you absolutely must check out the state banquet masterclass on scallion-braised beef tendon by the chefs at Lao Fan Gu. This video is a brilliant demonstration of how to transform a tough, unctuous ingredient into a melt-in-your-mouth masterpiece using deep, savory braising techniques and incredibly fragrant homemade scallion oil.
Highlights by Theme#
Recipes & Tutorials#
The chefs at Lao Fan Gu deliver an exceptional deep-dive into traditional banquet-style cooking with their video, 【國宴大師•蔥燒蹄筋】用舌頭一抿，軟糯入味太過癮了！蔥香味濃，好吃得停不下筷子～| 老飯骨. They outline how to thoroughly remove the gamey flavors from beef tendon by blanching it and using aromatics like star anise, white cardamom, and white pepper. The dish truly comes alive through a slow, one-and-a-half-hour braise in a rich stock made from old chicken, duck, and beef, yielding a tender, gelatinous texture that absorbs the intense flavors of a specially crafted peanut and scallion oil.
Meanwhile, Shandong cuisine veteran Chen Zongming offers a fantastic lesson in home-style seafood with his upload, 家常不平常，营养丰富，味透肌理【茼蒿焖鲅鱼】#民间手艺人 #鲁菜老厨陈宗明 #美食 #美食教程 #cooking. He demonstrates how to properly prepare Spanish mackerel by scoring the flesh right down to the bone, ensuring the rich braising liquid can deeply penetrate the meat. He braises the fish for about fifteen minutes and brilliantly contrasts the heavy seafood flavor by adding crisp, fresh crown daisy greens at the very last minute so they retain their signature bright aroma without turning mushy.
Food Science & Tips#
In his mackerel tutorial, chef Chen Zongming breaks down the culinary method of neutralizing aggressive fish odors by employing white angelica root, Sichuan peppercorn oil, and a crucial splash of vinegar, which physically carries the fishy scent away as it evaporates in the hot pan. Additionally, the Lao Fan Gu video provides an indispensable tip for home cooks looking to upgrade their pantry: you can slowly fry ginger, scallions, parsley, and shallots in peanut oil to extract a robust scallion oil that stores well and will make absolutely any vegetable or meat dish taste significantly more aromatic.
Everything Else#
For those who follow the beloved channel MASAの料理ABC, the chef has uploaded a brief community announcement video, 要去高雄辦活動 歡迎大家來喔！*ˊᵕˋ)੭. While this short clip does not feature a new recipe or kitchen tutorial, it serves as a warm, exciting invitation for food enthusiasts to attend his upcoming offline culinary event in Kaohsiung.