Cooking Videos — 2026-07-11#

Watch First#

If you only have time for one video today, the Lu cuisine collaboration by 鲁菜老厨陈宗明 is an absolute must-watch. It is a mesmerizing display of historical Chinese banquet technique, transforming a simple meat paste and dried scallops into delicate “hydrangeas” served in a spectacular, crystal-clear broth.

Highlights by Theme#

Recipes & Tutorials#

For seafood lovers, 原來泰國人吃的蝦餅是這樣做的？這樣「拌」蝦餅口感超Q彈！ by 詹姆士官方專屬頻道 reveals the secret to perfectly bouncy Thai shrimp cakes: blending in fish paste and aggressively throwing the mixture in one direction to expel trapped air. Meanwhile, 老东北美食 delivers rustic comfort with 燉魚不夠香，關鍵就是配方！東北醬燒魚，一口吃出飯店大廚的味道, demonstrating essential diamond-pattern knife work for carp and an ingenious method of frying diced pork belly with soybean paste to build a deeply savory braising liquid. Traditional elegance shines in 双厨做菜 | 王波探访陈老师，一起做个【绣球干贝】 by 鲁菜老厨陈宗明, where chefs carefully coat perfectly minced meatballs in shredded dried scallops to create edible art.

Food Science & Tips#

Today’s watch list is packed with practical kitchen wisdom, starting with a brilliant frying tip from 老东北美食: sprinkling salt directly into hot oil before searing your fish ensures the delicate skin won’t stick to the wok. We also get a great lesson in flavor balancing, learning that frying soybean paste removes fishy odors far more effectively than standard cooking wine, while Master Chen shares that the soaking liquid from dried scallops was historically utilized as a powerful, natural umami enhancer long before the invention of MSG.

Restaurant & Travel#

詹姆士 offers a quick slice of culinary travel, tracing his unique shrimp cake preparation back to a memorable television location shoot in Koh Samui, Thailand, 17 years ago. On the other hand, the Master Chen video serves as a beautiful tribute to Chinese culinary heritage, giving viewers a rare, behind-the-scenes glimpse into the demanding knife work, chef mentorship, and precise broth-clarifying techniques of traditional Lu cuisine banquets.