Cooking Videos — 2026-07-05#

Watch First#

If you only have time for one video today, you absolutely must watch Chef Chen Zongming’s masterclass on Braised Sea Cucumber with Pork Joint. It is an incredible showcase of rigorous, high-end traditional Lu cuisine techniques, offering invaluable lessons on deep-frying for texture, building complex aromatics, and executing a perfect braise.

Highlights by Theme#

Recipes & Tutorials#

Over on 鲁菜老厨陈宗明, Chef Chen breaks down an impressive traditional banquet centerpiece featuring sea cucumber and pork joint. He walks viewers through complex, old-school techniques, including extracting a deeply fragrant scallion-ginger oil using a mix of peanut oil and lard over very low heat. For something much quicker and perfect for a hot day, 老东北美食 shares a brilliant summer appetizer with historical roots called “General’s Dish”. The recipe cleverly revives leftover youtiao (Chinese crullers) by frying them until completely crunchy, then tossing them with smashed cucumbers in a tangy, sweet-and-sour sesame paste dressing.

Food Science & Tips#

Chef Chen drops a brilliant textural tip for preparing pork skin: by briefly boiling the joint, brushing it with honey water, and carefully deep-frying it, you can achieve a blistered “tiger skin” effect that allows the meat to beautifully absorb the braising liquids. On the simpler side of the kitchen, the cucumber appetizer video offers a highly practical tip for dealing with stiff, separated sesame paste: slowly thin it out with soy sauce and vinegar rather than hot water, which can cause the sesame oil to split and float.

Everything Else#

If you’re curious about new instant ramen trends, 詹姆士官方專屬頻道 does a quick taste test of a “Scallion Freedom” noodle cup. While the dried scallions don’t quite offer a fresh crunch, the sheer volume of green onions makes it a visually striking and satisfying late-night bite for around 39 NTD.