Cooking Videos — 2026-04-17#

Watch First#

The video that absolutely demands your attention today is 【國宴大師•花雕雞】一口下去，整個人都陶醉了！嫩滑多汁，酒香十足，不愧是鎮店神菜～｜老飯骨 from the 老饭骨 channel. This video is a masterclass in traditional Chinese slow-cooking, showcasing a spectacular Huadiao Chicken that falls off the bone and is deeply infused with aged wine and an aromatic peppercorn oil.

Highlights by Theme#

Recipes & Tutorials#

If you’re craving a crisp, refreshing appetizer, check out 炝黃瓜條，學會老廚這壹招，更脆更綠更入味！涼菜炝拌汁拌啥都香 by the channel 老东北美食. This tutorial breaks down a classic, old-fashioned cold cucumber salad topped with sizzling chili oil that perfectly balances sweet, sour, and spicy flavors. For a more involved main course, the aforementioned Huadiao Chicken from 老饭骨 demonstrates how to prepare a 2000g young rooster by simmering it in a rich, comforting broth made from beer and three-year-aged Huadiao wine. The master chef also shares a brilliant technique of frying Sichuan peppercorns, ginger, and scallions to create an aromatic oil that is added directly to the simmering braise for an incredible depth of flavor.

Food Science & Tips#

The cucumber video from 老东北美食 offers a fantastic lesson in moisture control: salting the deseeded cucumber strips for 10 minutes draws out excess water, ensuring they absorb the dressing better and stay incredibly crisp. For poultry preparation, the 老饭骨 master chef demonstrates that blanching a whole chicken in hot water instantly tightens the skin, helping the bird maintain a beautiful shape during a long, slow braise. He also notes that young roosters are ideal for this dish because their active nature results in a better meat texture compared to old hens, which he advises are better suited for making soup.

Restaurant & Travel#

The 老饭骨 video also offers a wonderful slice of culinary culture, as the guest chef is an executive chef overseeing 12 restaurant locations in Tangshan, Hebei. He shares that this Huadiao Chicken is his restaurant’s signature dish, ordered by nearly every single table. He even dives into local lore, explaining that the dish traces its origins back to the Tang Dynasty, when Emperor Taizong (Li Shimin) used local peppercorns and wine to boost the morale of his troops stationed at Dacheng Mountain.