https://macworks.dev/tags/century-egg/Recent content in Century Egg on MacWorksHugoenhttps://macworks.dev/docs/today/cooking-videos-2026-07-23/Mon, 01 Jan 0001 00:00:00 +0000https://macworks.dev/docs/today/cooking-videos-2026-07-23/<h1 id="cooking-videos--2026-07-23">Cooking Videos — 2026-07-23<a class="anchor" href="#cooking-videos--2026-07-23">#</a></h1> <h2 id="watch-first">Watch First<a class="anchor" href="#watch-first">#</a></h2> <p>If you only have time for one video today, check out Chef James&rsquo;s deep dive into the wildly popular century egg noodle trend. He breaks down exactly how to elevate this modern street food staple at home using a clever dry-roasting technique for green peppers that adds an irresistible smoky depth to the dish.</p> <h2 id="highlights-by-theme">Highlights by Theme<a class="anchor" href="#highlights-by-theme">#</a></h2> <h3 id="recipes--tutorials">Recipes &amp; Tutorials<a class="anchor" href="#recipes--tutorials">#</a></h3> <p><strong><a href="https://www.youtube.com/watch?v=QIB6uq-CsV0">皮蛋麵好吃的秘密？這樣做包準做得比外面餐廳的更好吃！</a></strong> by 詹姆士官方專屬頻道. Chef James demonstrates how to make a &ldquo;burnt century egg noodle,&rdquo; a rich and creamy dish created by blending century eggs with ginger and glutinous green peppers. The standout technique here is dry-roasting the peppers in a heavily heated pan without tossing them, allowing the skin to blister and develop a deeply charred aroma before being mashed into the egg mixture. He finishes the deeply savory sauce with oyster sauce, Sichuan peppercorn oil, and a crucial splash of vinegar to make the rich flavors pop.</p>