Cooking Videos — 2026-05-18#

Watch First#

If you only have time for one video today, you must watch Lao Fan Gu’s breakdown of Cu Liu Ge Zhi, a hyper-regional Tangshan specialty with a surprisingly imperial backstory. It is a masterclass in how to balance pungent and sweet flavors in a fast-paced stir-fry, proving that some of the best, most crave-worthy comfort foods come from humble ingredients like local mung beans.

Highlights by Theme#

Recipes & Tutorials#

In 【國宴大師•醋溜咯吱】經典唐山小吃！軟糯滑嫩，酸香開胃，一口就忘不掉～, the master chefs at Lao Fan Gu demonstrate exactly how to conquer a classic vinegar-glazed Ge Zhi. The video provides precise ratios for the perfect glossy sauce—30 grams of aged vinegar, 15 grams of soy sauce, and 10 grams of sugar—alongside crucial technique tips like starting with a hot pan and cold oil to lightly sear the mung bean cakes before quickly tossing them. The result is a delightfully soft, glutinous, and intensely sour-aromatic dish that is incredibly appetizing for the hot summer months.

Restaurant & Travel#

While primarily a recipe tutorial, this video is steeped in Tangshan culinary culture, asserting that skipping Ge Zhi in Tangshan is a culinary sin equal to skipping roast duck when visiting Beijing. You will also get a fantastic bite of culinary lore, learning how Empress Dowager Cixi allegedly bestowed the dish its unusual name after she simply asked to “leave it here” (ge zhe), which a palace eunuch mistook for an official royal naming decree.