Cooking Videos — 2026-06-24#

Watch First#

If you only watch one video today, check out 炸鱼柳 by 小高姐的 Magic Ingredients. It delivers an incredibly clever batter technique that guarantees perfectly crispy, party-ready fried fish fillets with a tender, juicy interior.

Highlights by Theme#

Recipes & Tutorials#

For a refreshing summer meal, 老东北美食 shares a fantastic recipe for 夏日開胃涼麪，麻醬大冷麪！. The chef demonstrates how to properly thin sesame paste with water until it reaches a smooth, porridge-like consistency, then builds a vibrant sweet and sour flavor profile using vinegar, sugar, and hot-oil-splashed garlic and chili. For a masterclass in traditional regional Chinese cooking, 鲁菜老厨陈宗明 teaches the art of rapid wok-frying in 爆炒肝尖. He emphasizes crucial Shandong cuisine techniques, such as slicing the pork liver to exactly 0.5cm thick, using pepper to remove gaminess, and velveting the meat with cornstarch to ensure it stays exquisitely tender during the high-heat stir-fry.

Food Science & Tips#

In her fried fish tutorial, 小高姐的 Magic Ingredients demonstrates a brilliant food science trick for creating a shatteringly crisp crust. By combining two tablespoons of white vinegar with baking soda, baking powder, and dry flour, an immediate chemical reaction creates aerating micro-bubbles in the batter. Frying the fish at a high 190°C temperature immediately sets this bubbly crust and evaporates the vinegar entirely, ensuring no sour taste remains in the finished dish.