Cooking Videos — 2026-05-12#

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The absolute standout video today is a culinary masterclass on recreating a classic 1970s state banquet dish in 【國宴大師•焦溜肉片】還原70年代萃華樓老味道！教你炸萬能的蔥椒油，淋在肉片上，味道太香～| 老飯骨. The chef’s meticulous breakdown of professional knife skills, precise starch ratios, and the secrets of a versatile scallion-pepper oil make this an invaluable watch for anyone looking to elevate their home cooking.

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Recipes & Tutorials#

In the standout tutorial of the day, 老饭骨 details how to perfectly double-fry pork belly for Crispy Sliced Pork, highlighting a 2:1 mung bean to cornstarch ratio for the batter and a fragrant scallion-pepper oil finish. 老东北美食 released several mouthwatering shorts focusing on hearty northern Chinese home cooking, including a melt-in-your-mouth 大炖肉这样做，真是一道硬菜#shorts and 大盘鸡学老厨这样做，汤汁拌面绝了#shorts, which features an incredible spicy and savory broth meant to be soaked up by noodles. Another great technique comes from 小鸡炖蘑菇，东北名菜#shorts, where the chef recommends using lard to truly enhance the rich, earthy flavors of the mushrooms and chicken. Finally, for a boozy Japanese comfort food twist, 用高粱酒做日式角煮！豬五花燉蘿蔔超入味【MASA料理ABC】 on MASA’s channel demonstrates how to braise pork belly and daikon radish using Sorghum liquor.

Cooking Videos — 2026-05-14#

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If you continually struggle with soggy, watery stir-fried cabbage, Chef James’ latest tutorial is an essential watch that will completely upgrade your wok game. He breaks down the exact ingredient prep and crucial seasoning timing needed to achieve a perfectly crisp, restaurant-quality vegetable dish right in your home kitchen.

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Recipes & Tutorials#

In 炒高麗菜總是出水又不脆？關鍵在加鹽時機！｜手撕高麗菜 [詹姆士] on the 詹姆士官方專屬頻道 channel, Chef James demonstrates a fantastic recipe for Hand-Torn Cabbage (手撕高麗菜) that boasts a tantalizing hint of numbing spice. He explains that tearing the cabbage by hand, rather than cleanly slicing it with a knife, creates irregular edges that allow the leaves to absorb the rich seasonings far more effectively. The dish builds a robust flavor profile by stir-frying the thicker cabbage stems first before adding the tender leaves, and finishes with soy sauce, white pepper, Sichuan peppercorn oil, and a splash of black vinegar for an incredibly aromatic, perfectly crunchy side dish.

Cooking Videos — 2026-05-20#

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If you only have time for one video today, make it the deep dive into traditional Shandong cuisine by master chef Chen Zongming, demonstrating “Milky Soup Walnut Pork”. It is an absolute masterclass in classic Chinese culinary technique, showing you exactly how to achieve a luxuriously rich, brilliantly white soup base from scratch.

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Recipes & Tutorials#

In 跟师父学鲁菜 | 汤白味鲜，在家也能做传统鲁菜 - 奶汤核桃 #师父和我做鲁菜 #美食教程 #传统鲁菜 by 鲁菜老厨陈宗明, the chef crafts an incredible traditional Lu dish using pork shoulder that is expertly scored and shaped to resemble walnuts. The standout technique here is carefully toasting flour to form the “milky” base of the soup, which perfectly bathes the tender pork, shiitake mushrooms, and bamboo shoots. Over on the 老饭骨 channel, 【國宴大師•炒麻豆腐】固體版本的豆汁？來北京必吃，它算一個！搭配雪裡蕻和青豆，越嚼越上頭～ delivers a fantastic tutorial on Stir-fried Ma Doufu. The state banquet chefs utilize rendered mutton fat and yellow soybean paste—chosen for its lighter color and milder salinity—to build complex, deeply savory flavors into the fermented bean base. For something much lighter, Costco 好市多 provides a brief look at 清蒸檸檬帆立貝 (Steamed Lemon Scallops), offering a straightforward and appetizing seafood preparation.

Cooking Videos — Week of 2026-05-16 to 2026-05-22#

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The absolute standout this week is master chef Chen Zongming’s deep dive into traditional Shandong cuisine with his 跟师父学鲁菜 | 汤白味鲜，在家也能做传统鲁菜 - 奶汤核桃 #师父和我做鲁菜 #美食教程 #传统鲁菜. It is an indispensable masterclass in classic Chinese culinary technique, brilliantly demonstrating how to build a luxuriously rich, milky white soup base from scratch by carefully toasting flour to avoid any raw flavors.

Week in Review#

This week offered a thrilling contrast between high-level, hyper-regional Chinese culinary mastery and deeply practical hacks for the modern, busy home cook. We saw state banquet chefs demystifying complex, gelatin-rich braises and old-school street foods, proving that intimidating, classical techniques are accessible at home. Simultaneously, creators like James and MASA leaned heavily into weeknight efficiency, showcasing brilliant culinary fusions, convenience food upgrades, and entirely new ways to utilize humble pantry staples like instant oats.