https://macworks.dev/tags/dragon-boat-festival/Recent content in Dragon Boat Festival on MacWorksHugoenhttps://macworks.dev/docs/week/cooking-videos/cooking-videos-2026-06-16/Mon, 01 Jan 0001 00:00:00 +0000https://macworks.dev/docs/week/cooking-videos/cooking-videos-2026-06-16/<h1 id="cooking-videos--2026-06-16">Cooking Videos — 2026-06-16<a class="anchor" href="#cooking-videos--2026-06-16">#</a></h1> <h2 id="watch-first">Watch First<a class="anchor" href="#watch-first">#</a></h2> <p>The absolute must-watch today is an exploration of a nearly lost Northeast Chinese banquet dish called &ldquo;Water-Slid Tofu&rdquo; (水溜豆腐). It is a masterclass in treating delicate ingredients, teaching you how to achieve an impossibly hot, tender, and fresh tofu dish without relying on any deep frying.</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>On the recipe front, channel 老东北美食 resurrects a traditional Northeast banquet dish—historically served at the end of funerals—in <strong><a href="https://www.youtube.com/watch?v=tYT2OyaxB9U">東北老宴席菜！水溜豆腐，不煎不炸，清水汆燉豆腐！吃正宗老味道</a></strong>. The chef demonstrates brilliant culinary techniques, such as gently simmering tender diced tofu in salted water to prep its texture, and utilizing the soaking water from dried shrimp to create a deeply flavorful starch slurry. For a festive but practical meal, MASAの料理ABC offers <strong><a href="https://www.youtube.com/watch?v=_GbpWob4yqA">端午節必吃！電子鍋版古早味肉粽飯，簡單又好吃</a></strong>. This quick tutorial breaks down a highly approachable, everyday rice cooker version of traditional Dragon Boat Festival zongzi (sticky rice) bowls for the busy home cook.</p>