Cooking Videos — Week of 2026-06-27 to 2026-07-03#

Watch First#

If you only watch one video this week, make it Master Chef Chen Zongming’s (鲁菜老厨陈宗明) deep dive into traditional Shandong stir-fried pork tenderloin. It is an absolute masterclass in essential prep, meat tenderization, and wok skills that will permanently elevate your home cooking to restaurant quality.

Week in Review#

This week’s culinary content is deeply anchored in traditional Chinese masterclasses, with multiple channels focusing on essential wok skills, historical banquet dishes, and hyper-regional delicacies. A highly rewarding and recurring theme across the week is the emphasis on precise meat preparation—from scientifically tenderizing pork tenderloin to locking savory broth into beef dumplings. Home cooks looking to refine their foundations will find an incredible wealth of actionable, time-tested techniques to completely upgrade their daily meals.

Highlights by Theme#

Recipes & Tutorials#

The standout tutorials this week belong to the masters of traditional Chinese cuisine, starting with 鲁菜老厨陈宗明’s brilliant breakdown of the Shandong “Guoshao” half-pan-fry, half-deep-fry technique for shattering duck skin. For dumpling enthusiasts, 一口爆汁的牛肉蒸餃！拌牛肉餡全套配方！一次教會你，肉嫩滿口香 #老东北美食 #food #家庭菜 #cooking #美食 #delicious by 老东北美食 delivers an incredible masterclass on utilizing hot-water dough and Sichuan peppercorn water to create bursting, broth-filled beef steamed dumplings. Additionally, the channel 老饭骨 shines with their 【國宴大師•香酥牛肉】外殼酥脆掉渣，內里嫩滑爆汁，做法不複雜，看完你也能端上桌～ | 老飯骨 video, teaching home cooks a complex 1990s state banquet crispy beef recipe utilizing a flawless glutinous rice and baking powder batter. Finally, for an unconventional but highly appetizing bake, 抹茶配鳳梨？超出乎意料的美味磅蛋糕食譜🍵🍍 by MASAの料理ABC introduces a fascinating combination of earthy matcha and bright pineapple in a dense pound cake.

Food Science & Tips#

We saw several game-changing kitchen hacks this week, most notably from Lao Fan Gu, who revealed that steaming your mixed bean pastes for 30 minutes before frying completely eliminates their harsh, raw bean flavor for a much mellower sauce. Master Chef Chen Zongming also dropped a fantastic meat science lesson, explaining that soaking pork slices in a baking soda solution for 20 minutes dual-acts to tenderize the proteins and dissolve residual blood for a beautifully clean finish. Lastly, Chef James of 詹姆士官方專屬頻道 provided a crucial structural tip for whipped soufflé-like eggs: simply add a little flour to the egg whites while whipping so they hold their dramatic shape without deflating.

Restaurant & Travel#

For those fascinated by culinary tourism, The Best Place to Eat Rabbit in China by RISHIJI takes viewers on an immersive and fantastic food tour through Zigong, Sichuan. The vlog dives deep into hyper-regional Chinese dining culture by showcasing diverse, mouth-watering preparations like cold-eating rabbit, braised rabbit, and fiery double-pepper rabbit.

Skippable#

Fortunately, there were virtually no low-value, overhyped recipe hacks to skip this week, as the dominant creators focused heavily on dense, time-tested culinary education. Even the usually skippable gadget reviews, such as the TEMU haul by 尚食厨房 ShangshiKitchen, bypassed the usual clickbait filler to offer surprisingly straightforward and honest assessments of budget kitchen tools.