Cooking Videos — 2026-07-02#

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If you really want to level up your wok skills, you absolutely have to watch Master Chef Chen Zongming break down the traditional Shandong “Bao” (quick-fry) technique in 爆汁旺油，老厨师揭秘“爆菜”绝活：传统新做【酱爆鸡丁配瓜条】. He meticulously explains how to achieve the perfect “sauce-hugging” consistency on diced chicken with sweet bean sauce, pairing it beautifully with crispy walnuts and refreshing cucumber strips for incredible textural contrast.

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Recipes & Tutorials#

Over at 老饭骨 (Old Meat Bones), they are sharing a fantastic 50-year-old master recipe for Braised Chicken in 【國宴大師•黃燜雞】50年前的老式做法，紅潤酥爛超下飯！最大程度保留食材本味～. The focus here is on honoring the original flavor of the chicken by keeping composite seasonings to a minimum, utilizing a brilliant honey-wine wash, and braising with shiitake mushrooms and bamboo shoots.

Cooking Videos — 2026-07-05#

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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.

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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.

Cooking Videos — 2026-07-15#

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If you are looking for an incredibly detailed, seasonal deep dive, 夏季初伏吃餃子，青椒蘑菇餡！試試老廚的素餃子餡配方！巨鮮無比 by the channel 老东北美食 is absolutely the standout video today. It brilliantly guides you through a refreshing vegetarian dumpling recipe tailored specifically to beat the summer heat, complete with essential dough hydration and vegetable-prep techniques.

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Recipes & Tutorials#

For a traditional seasonal bite, 夏季初伏吃餃子，青椒蘑菇餡！試試老廚的素餃子餡配方！巨鮮無比 by 老东北美食 breaks down a northern Chinese vegetarian dumpling featuring flat mushrooms, bell peppers, and vermicelli, which is traditionally eaten to avoid greasy foods on the first dog days of summer. If you are craving an elegant Japanese-fusion dish, 在家也能做出這種層次感！和風奶香咖哩鮭魚×優格馬鈴薯沙拉 by MASAの料理ABC promises complex layers of flavor with a creamy curry salmon paired alongside a yogurt potato salad. Finally, for comforting regional banquet fare, 酱香软烂，家常不寻常，陈老师岳母招待女婿贵客的一道菜【肉憋茄】 by 鲁菜老厨陈宗明 introduces “Rou Bie Qie,” a melt-in-your-mouth braised meat-and-eggplant dish designed to impress special dinner guests.

Cooking Videos — Week of 2026-06-27 to 2026-07-03#

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If you only watch one video this week, make it Master Chef Chen Zongming’s (鲁菜老厨陈宗明) deep dive into traditional Shandong stir-fried pork tenderloin. It is an absolute masterclass in essential prep, meat tenderization, and wok skills that will permanently elevate your home cooking to restaurant quality.

Week in Review#

This week’s culinary content is deeply anchored in traditional Chinese masterclasses, with multiple channels focusing on essential wok skills, historical banquet dishes, and hyper-regional delicacies. A highly rewarding and recurring theme across the week is the emphasis on precise meat preparation—from scientifically tenderizing pork tenderloin to locking savory broth into beef dumplings. Home cooks looking to refine their foundations will find an incredible wealth of actionable, time-tested techniques to completely upgrade their daily meals.