Cooking Videos — 2026-06-09#

Watch First#

【國宴大師•金桔文火肉排】給普京做飯的女人來了！果香解膩，軟糯脫骨，吃完都說好～| 老飯骨 is the absolute must-watch of the day, featuring a state banquet chef demonstrating a sweet, slow-braised pork rib dish originally created for Vladimir Putin. The addition of kumquat gives the meat a brilliant, fruity acidity that cuts right through the richness, while her technique of pan-frying the ribs directly without blanching locks in all the natural meaty juices.

Highlights by Theme#

Recipes & Tutorials#

On the technique front, 老东北美食 delivers an incredible tutorial in 鍋包茄子，味道絕不輸鍋包肉！老廚這個做法！片片酥脆沒人能拒絕, showing how to coat eggplant heavily in cornstarch and double-fry it to mimic the legendary crunch and sweet-sour tang of Guobao Rou. They also provide a masterclass in dumpling making with 豬肉白菜餡水餃，一次講透！拌餃子餡黃金配方比例！, breaking down the exact fat-to-lean meat ratio and hydration techniques for the juiciest pork and cabbage filling. For a brilliant cold dish, 鲁菜老厨陈宗明’s 【精美凉菜系列】 被嫌弃的搭配，吃过的都说惊艳 - 【老油条拌黄瓜】 revives a traditional Shandong recipe tossing crispy fried crullers with cucumber, noting the crucial step of removing the cucumber’s watery core so the sesame and black vinegar sauce stays rich. Finally, MASAの料理ABC offers a brief glimpse into an antioxidant-rich, vegan noodle dish in 用黑芝麻做擔擔麵？抗氧化滿分的素食料理！.

Food Science & Tips#

James (詹姆士) dives into gut health and bizarre agricultural food science in 日本這些海膽竟然吃烏龍麵！？出包反而更熱銷的醬油？…. He explains the mechanisms behind flatulence-inducing foods, noting that the oligosaccharides in beans and sulfur in cruciferous vegetables cause gut bacteria to produce excess gas. He also highlights an ingenious Japanese initiative in Kagawa Prefecture where over-populated sea urchins are being fed discarded Udon noodles, resulting in thicker, sweeter roe without relying on ocean algae.

Restaurant & Travel#

Also in James’s culinary roundup 日本這些海膽竟然吃烏龍麵！？出包反而更熱銷的醬油？…, he explores wild food trends and retail anomalies. He shares the story of a Japanese yakiniku sauce that became a massive hit after an employee accidentally added 17 times the normal amount of chili, and explores odd flavor pairings like a Texas lobster ice cream and Taiwan’s own Yilan specialty: peanut ice cream served directly over spicy sesame cold noodles.