Cooking Videos — 2026-05-29#

Watch First#

Today’s standout watch is a stunning masterclass in traditional wok technique from a Chinese banquet chef with 50 years of culinary experience. It is an absolute must-watch for anyone looking to understand the mechanics of high-heat stir-frying and how to achieve incredibly tender meat with an intensely savory glaze.

Highlights by Theme#

Recipes & Tutorials#

The channel 老饭骨 (Lao Fan Gu) brings us an incredible demonstration of a classic dish in 【國宴大師•醬爆雞丁】力挺傳統菜！自始至終都要用旺火，爆炒1分鐘，鮮嫩醬香鍋氣十足～ | 老飯骨. The veteran chef guides us through making traditional Sauce-Exploded Diced Chicken (Jiang Bao Ji Ding) using a fierce high-heat method that takes barely a minute of actual stir-frying. A crucial technique highlighted in this tutorial is par-cooking the diced chicken breast in oil until it is just slightly underdone with a soft, pink center, which allows it to finish cooking gently when tossed with the bubbling yellow soybean paste.

Food Science & Tips#

If you have ever wondered why rich sauces sometimes slip right off your stir-fried meats, this video offers a brilliant breakdown on the science of velveting: using egg white and starch for your initial marinade creates a tacky surface that beautifully grips the final sauce, a method the chef notes is far superior to modern shortcuts that rely heavily on oil. The chef also demonstrates how adding a splash of yellow wine acts as the perfect solvent to break up and disperse thick soybean paste and sugar in a screaming hot wok.