Cooking Videos — 2026-05-27#

Watch First#

Today’s absolute must-watch comes from the master chefs at Lao Fan Gu (老饭骨), who deliver a masterclass on creating incredibly juicy, restaurant-quality lamb dumplings at home. It is a highly satisfying blend of elite, precise culinary technique and heartwarming kitchen camaraderie between a master and his long-time apprentice.

Highlights by Theme#

Recipes & Tutorials#

In [國宴大師•羊肉餃子】一咬爆汁！只需要幾種簡單的調料，在家做出來比飯店還香～| 老飯骨 by the channel 老饭骨, Chef Ma breaks down the strict rules for a perfect lamb dumpling filling. He recommends using flank or belly meat (腰窩) for an ideal fat-to-lean ratio, insists on chopping the meat by hand rather than buying it pre-minced, and folds in plenty of oil to trap the moisture. A brilliant and critical step shown is waiting to mix the chopped scallions and sesame oil into the filling until right before wrapping, which ensures the aromatics stay fresh and don’t overpower the delicate meat.

Food Science & Tips#

If you have ever struggled with dry or excessively gamey lamb fillings, this video offers the ultimate traditional trick: gradually whipping Sichuan peppercorn water (花椒水) directly into the minced meat. This crucial step serves a dual culinary purpose—it neutralizes the gaminess (去膻) of the lamb while acting as the liquid base that guarantees an explosive, soup-like juiciness when you finally bite into the cooked dumpling.