Cooking Videos — 2026-05-24#

Watch First#

The Iron Pot Stewed Goose from 老饭骨 is a must-watch masterclass in rustic Northeastern Chinese cooking, demonstrating exactly how to achieve fall-off-the-bone tender meat and perfectly steamed cornmeal cakes in a single pot.

Highlights by Theme#

Recipes & Tutorials#

On 【國宴大師•鐵鍋燉大鵝】東北硬菜之王！燉到骨酥肉爛，再貼一圈玉米餅，開蓋滿屋飄香～| 老飯骨, the culinary veterans at the 老饭骨 (Lao Fan Gu) channel break down the iconic Northeastern Iron Pot Stewed Goose. They drop excellent butcher-counter knowledge on selecting a proper goose by checking the neck length—which should extend to the tail—and emphasize building flavor with simple household aromatics like soy sauce, star anise, cinnamon, and ginger rather than complicated modern seasonings. The highlight is the traditional technique of simmering the rich, pork-fat-laced stew with rehydrated dried potatoes and bean sprouts for over an hour, then slapping rustic three-flour cornmeal cakes directly onto the hot edges of the wok to steam and soak up the savory vapors.

Restaurant & Travel#

For a dive into Taiwanese fast-food culture, 80元以下還有4樣菜的超商便當，現在還找得到嗎！？ by 詹姆士官方專屬頻道 (James’ Official Channel) explores whether a satisfying convenience store bento with four side dishes still exists for under 80 TWD. The taste test reveals a surprisingly stellar braised pork rice (lu rou fan) that boasts a rich, sticky gelatinous texture capable of absorbing the savory broth without leaving a greasy mouthfeel. Complete with classic, condensed side dishes like bamboo shoots, sausage, and a half-braised egg, it is a highly appetizing showcase of how modern convenience stores pack immense, concentrated flavor into budget-friendly meals.