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.

Cooking Videos — Week of 2026-05-28 to 2026-06-05#

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If you only have time for one video this week, make it the incredible Scallion Focaccia tutorial by 小高姐的 Magic Ingredients, which brilliantly marries an Italian bread-making staple with the irresistible, savory aroma of Chinese scallion oil. It is an absolute masterclass that demonstrates a foolproof, no-knead method yielding stunningly bubbly and crispy results that any busy home cook can pull off with ease.

Cooking Videos — 2026-05-19#

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If you only have time for one video today, MASA’s incredibly creative fusion dish, 台灣香腸卡邦尼拌麵/台湾ソーセージカルボナーラ/Taiwanese Sausage Carbonara, is an absolute must-watch. It brilliantly marries the sweet, condensed umami of classic Taiwanese street sausage with traditional Italian pasta-making techniques to create a dish he claims is three times more delicious than you might imagine.

Highlights by Theme#

Recipes & Tutorials#

The standout tutorial today comes from MASAの料理ABC with his 台灣香腸卡邦尼拌麵/台湾ソーセージカルボナーラ/Taiwanese Sausage Carbonara. Instead of serving the sausage whole with raw garlic as is traditional, he slices it and slowly renders out the flavorful fat to coat thick, chewy noodles. A crucial culinary technique he highlights is taking the pan completely off the heat before stirring in the egg and cheese mixture; this allows the gentle residual heat to cook the sauce into a silky, perfectly smooth texture without scrambling the eggs. Additionally, MASA offers a fantastic kitchen efficiency tutorial in 三道菜同時蒸好！省時健康的鮭魚定食｜MASA料理ABC, demonstrating how to steam three different dishes simultaneously to easily prepare a healthy, time-saving salmon set meal.

Cooking Videos — 2026-06-04#

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If you are looking to elevate a humble side dish, you absolutely must check out Chef James’ brilliant take on steamed eggs. By swapping water for soy milk, he creates an incredibly silky, layered egg tofu that will completely change your perspective on everyday savory custards.

Highlights by Theme#

Recipes & Tutorials#

On the channel 詹姆士官方專屬頻道, the video 蒸蛋不加水，加豆漿！姆士牌雙層蒸蛋 教你這樣做口感最滑順 [詹姆士] demonstrates a clever “3.0” steamed egg recipe where substituting water with a 1:1.5 ratio of soy milk to egg yields a rich, tofu-like base. He elevates the dish with a double-steaming technique, gently cooking whole cracked eggs on top of the partially set custard before dressing it all in a bright soy, vinegar, and chili oil sauce. Over on MASAの料理ABC, the short tutorial 好侍完熟蕃茄燴飯料理塊 × 麻婆豆腐的意外組合😮 #料理 #快速料理 showcases a rapid-fire fusion recipe that playfully crossbreeds Mapo Tofu with Japanese Hayashi rice. After building a flavorful base of ground pork, aromatics, and silken tofu, MASA thickens the savory sauce using House Foods’ ripe tomato hayashi rice roux blocks and finishes the hearty rice bowl with a generous layer of torched cheese.