Cooking Videos — Week of 2026-06-13 to 2026-06-19#

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If you only have time for one video this week, you absolutely must watch Master Chef State Banquet: Shrimp Soup Wrapped in Tofu Skin by 老饭骨 (Lao Fan Gu). This masterclass beautifully demonstrates how to elevate humble ingredients into a five-star Shanghai classic, teaching you to extract maximum umami from leftover shrimp heads for a luscious, flavor-packed braising broth.

Week in Review#

This week’s culinary content was heavily driven by the approaching Dragon Boat Festival, with creators offering everything from meticulous zongzi-wrapping tutorials to unorthodox, modernized flavor profiles. However, as the summer heat begins to set in, there was also a massive shift toward refreshing, palate-awakening cold dishes. We saw a brilliant array of chilling fridge-clearing salads, mouthwatering cold noodles, and clever techniques designed to maximize flavor without keeping you chained to a hot stove all day.

Cooking Videos — Week of 2026-06-20 to 2026-06-26#

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If you only have time for one video this week, you absolutely must watch 老饭骨 (Lao Fan Gu) prepare 【國宴大師•蟹粉拌油條】現炒的蟹粉，鮮到眉毛都要掉了！經典上海味道，金黃流油超誘人～| 老飯骨. It is an absolute masterclass in classic Shanghai cuisine that transforms a humble piece of fried dough into a decadent, state-banquet-worthy dish dripping with golden, freshly sautéed crab paste.

Week in Review#

This week was a treasure trove of regional Chinese comfort foods and ingenious kitchen hacks, heavily dominated by the prolific channel 老东北美食 delivering masterclasses on everything from perfectly textured stir-fries to vibrant summer salads. We also saw a refreshing emphasis on culinary science, with multiple creators breaking down exactly how temperature, chemical reactions, and even the way we physically cut our vegetables can completely transform a dish’s final texture.

Cooking Videos — 2026-07-13#

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If you want to elevate your knife skills and summer side dishes, definitely watch Chef Chen Zongming’s masterclass on traditional Shandong-style pickles. His foolproof breakdown of the impressive “suoyi” (raincoat) cucumber cut, which uses chopsticks as a cutting guide, is a brilliant trick for any home cook looking to maximize crunch and flavor absorption without accidentally slicing all the way through the vegetable.

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Recipes & Tutorials#

For a rich, savory main course, the channel 老东北美食 delivers an incredibly appetizing Steamed Meatballs with Eggs that practically begs to be mixed into a hot bowl of rice with its savory juices. The creator shares a fantastic kitchen technique for making the meatballs unbelievably tender and fluffy by incorporating wet starch, diced green chilies, and scallions directly into the meat mixture so it doesn’t become dense. On the lighter side, Homemade Pickles by 鲁菜老厨陈宗明 teaches you how to transform crisp cucumbers, fried flat beans, and blistered peppers into a vibrant, crunchy summer relish. This tutorial stands out not just for the beautiful vegetable prep, but for the deeply savory pickling broth built from fried soybean paste, soy sauce, fresh shiitake mushrooms, and toasted aromatic spices.

Cooking Videos — 2026-07-12#

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If you only watch one video today, make it ShangshiKitchen’s clever, highly practical spin on the viral TikTok “Marry Me Chicken” recipe. By swapping the traditional lean chicken breasts for deboned, skin-on thighs cooked low-and-slow, this tutorial guarantees a much juicier, flavor-packed result with beautifully browned skin that will definitely have everyone at your dinner table asking for seconds.

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Recipes & Tutorials#

Costco鸡腿肉版 Marry Me Chicken！TikTok千万播放爆款菜 by ShangshiKitchen is a masterclass in building luxurious flavor in a single pan. The host demonstrates how a light dusting of flour on the chicken not only seals in the juices but perfectly thickens the decadent cream, parmesan, and sun-dried tomato sauce.

Cooking Videos — 2026-07-11#

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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.

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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.

Cooking Videos — 2026-07-10#

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The absolute standout today is 東北下飯硬菜，肉段燒茄子！滿滿的技巧和秘訣！一勺菜拌飯香迷糊 by 老东北美食, which offers an incredibly detailed masterclass on making a classic hometown-style pork and eggplant dish. This video is a must-watch for its brilliant breakdown of frying techniques, particularly a clever “oil spitting method” that prevents the notoriously sponge-like eggplant from becoming too heavy and greasy.

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Recipes & Tutorials#

The stellar tutorial from 老东北美食, 東北下飯硬菜，肉段燒茄子！滿滿的技巧和秘訣！一勺菜拌飯香迷糊, walks viewers through creating a specific 50/50 potato starch and water batter to ensure the pork is incredibly crispy on the outside while remaining tender inside. It finishes the hearty dish with a rich soybean paste sauce and a 20-gram splash of vinegar around the edge of the wok to awaken all the aromas. Additionally, the channel 老饭骨 shared a highly appetizing recipe for mini “pistol” fried chicken legs, 【國宴大師•炸雞腿】迷你版手槍腿！外酥里嫩，汁水充足，在家輕鬆搞定！| 老飯骨, promising a foolproof method for achieving a golden, crispy exterior and juicy interior at home.

Cooking Videos — 2026-07-08#

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If you only have time for one video today, make it 【國宴大師•刀削麵】在山西，必須跌一碗過油肉刀削麵，這碗面的含金量不必多說～| 老飯骨. This mesmerizing masterclass on traditional Shanxi knife-cut noodles and authentic “Guoyou Rou” (fried pork) offers incredibly deep technique breakdowns—like watching a chef shave dough into perfect willow leaves directly into a boiling pot—making it a goldmine for anyone looking to seriously elevate their Chinese culinary skills.

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Recipes & Tutorials#

In 终于来了！大家呼声很高的【京酱肉丝】！滑嫩脆爽，酱香浓郁！#民间手艺人 #鲁菜老厨陈宗明 #美食 #美食教程 #cooking, Shandong cuisine master 鲁菜老厨陈宗明 delivers a precise tutorial on Shredded Pork in Sweet Bean Sauce (Jingjiang Rousi). He emphasizes crucial knife skills, such as cutting strictly against the meat’s grain so it doesn’t get stuck in your teeth, and demonstrates the brilliant flavor-building use of peppercorn oil. For a more rustic, everyday meal, check out 風味蓮花白，比手撕包菜更下飯！這個家常調味技巧！出湯少超入味 #老东北美食 #food #家庭菜 #cooking #美食 #delicious by 老东北美食. This video demonstrates a fantastic home-style stir-fried cabbage utilizing hand-torn leaves, pork fat for rich aroma, and tomatoes for natural acidity, specifically noting to avoid starch slurries to keep the dish vibrant and crisp.

Cooking Videos — 2026-04-03#

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The single most essential watch today is a brilliant technique breakdown from 老东北美食 on how to achieve unbelievably tender stir-fried beef. It is an absolute masterclass for any home cook looking to banish tough, chewy meat from their weeknight dinners and master restaurant-style texturing.

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Recipes & Tutorials#

In 爲什麽炒牛肉又柴又硬咬不動？老廚教洋蔥炒牛肉秘訣，拌飯就是香, the channel 老东北美食 breaks down a fantastic stir-fried beef and crisp onion recipe, detailing a crucial step of coating the sliced sirloin in egg white and a cornstarch slurry before briefly cooking it in 30-40% hot oil. The same creator also offers a comforting, flavor-packed tutorial in 會燒水就能做的清炖牛肉，炖肉配方絕不複雜！跟老廚學，肉香湯鮮, where chuck, ribeye, or leg meat is blanched from cold water and stewed with peeled tomatoes and carrots to create a rich, fruity broth. The tender stewed beef is served alongside a punchy, savory soy-vinegar and garlic dipping sauce, making for a highly satisfying and balanced meal.

Cooking Videos — 2026-04-07#

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If you want to master an incredibly impressive banquet dish, the Squirrel Fish tutorial by 老东北美食 is an absolute must-watch for its masterful breakdown of advanced knife skills. The creator thoroughly demystifies how to precisely score a grass carp down to the skin without breaking it, creating the iconic “wheat ear” tassels that flare out beautifully when deep-fried at 180 to 200 degrees Celsius.

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Recipes & Tutorials#

The channel 老饭骨 delivers a phenomenal masterclass in their Cumin Lamb video, inviting fans into the kitchen to learn the crucial wok technique of “dry-browning” (乾香) the meat to render the fat and achieve an intensely fragrant texture, rather than just focusing on simple tenderness. For a quick and comforting morning bite, 老东北美食 shares a brilliant 5-minute no-knead radish pancake recipe. The secret lies in gently squeezing the shredded radish to remove exactly 80% of the salt and moisture before mixing it with a savory egg batter, Sichuan peppercorn powder, and pan-frying it to a crispy golden yellow.

Cooking Videos — 2026-04-08#

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If you only have time for one video today, make it 鸡肉串 by 小高姐的 Magic Ingredients. This quick, highly practical tutorial teaches you how to get juicy, grill-worthy chicken skewers right from a cast-iron pan, featuring a brilliant meat-tenderizing technique that will completely change how you prep lean poultry.

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Recipes & Tutorials#

For hearty comfort food, the channel 老东北美食 delivers an excellent masterclass on pan-fried and braised pork in 粉絲點的蔥燒大排！就按老廚的配方做！肉排嫩的不像樣，蓋飯超香. The chef demonstrates an essential butchery technique for home cooks: scoring and systematically pounding 1.5-centimeter thick slices of pork tenderloin with both the back and tip of a knife to break down the tissue membrane for maximum tenderness. If you are looking for a fresh, seasonal side dish instead, the same channel offers 5分鍾學會春季涼菜！雞蛋醬拌菠菜，老廚壹手炒醬配方！拌啥都香. This video highlights the proper staging for blanching greens—submerging roots first, then stems, and finally leaves—and shows you how to craft a deeply aromatic, savory Northeastern-style egg sauce using Sichuan peppercorn powder and rich broth.