Cooking Videos — Week of 2026-04-03 to 2026-04-10#

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The single best watch this week comes from the state banquet masters at Lao Fan Gu with their phenomenal 【國宴大師•糖醋排骨】酸酸甜甜脆脆，吃完連手指頭都得嗦三遍！一口就回味無窮～｜老飯骨. This video is an absolute culinary masterclass that breaks down everything from the perfect 1:1 starch-to-flour batter ratio to a crucial 180-degree double-frying technique, guaranteeing the ultimate sweet and sour spare ribs with maximum crunch.

Week in Review#

This week’s culinary content was heavily anchored in the science of achieving unbelievable tenderness and moisture in proteins, from everyday eggs to tough cuts of beef. We also saw a beautiful celebration of seasonal spring ingredients, specifically highlighting multiple creative uses of freshly picked spring toon sprouts. Whether exploring wok-frying techniques or low-and-slow braises, creators consistently focused on elevating accessible ingredients into restaurant-quality centerpieces.

Cooking Videos — Week of 2026-04-18 to 2026-05-01#

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If you only have time to watch one video this week, make it the phenomenal masterclass 跟师父学鲁菜 | 鲁菜精于炼油、善于吊汤，怎样才能熬一锅好汤, 今天分享给大家! #师父和我做鲁菜 #美食教程 #传统鲁菜 by 鲁菜老厨陈宗明. It is an absolute must-watch deep dive into the foundational science of traditional Chinese culinary broths, teaching you exactly how to build and clarify complex flavors like a true professional.

Week in Review#

This week’s culinary landscape was heavily dominated by masterful deep-dives into traditional Chinese techniques and the rigorous science of meat preparation. Across multiple channels, we saw an intense focus on moisture control and flavor building, from velveting pork and chicken to perfectly hydrating delicate stir-fried greens. Whether it was clarifying luxurious broths or executing a perfectly packed rustic bento box, the overarching theme was patience, precision, and elevating humble ingredients into restaurant-quality meals.

Cooking Videos — Week of 2026-05-06 to 2026-05-15#

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The absolute must-watch this week is Chef Chen Zongming’s masterclass on 特色【龙虾炒鸡】 from his traditional Shandong cuisine channel, 鲁菜老厨陈宗明. It is an incredible deep dive into traditional Lu cuisine principles that braises young rooster and live crayfish, packed with invaluable butchery techniques—like seamlessly deveining crayfish and chopping chicken bones flat—that will instantly make you a safer, better cook.

Week in Review#

This week’s content was heavily anchored in elevating everyday home cooking through foundational techniques, from mastering moisture control in vegetables to executing flawless meat butchery. Culinary science took center stage, with seasoned chefs demonstrating exactly how manipulating temperature, starches, and prep mechanics can yield restaurant-quality results in a humble home kitchen.

Cooking Videos — Week of 2026-05-22 to 2026-05-29#

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The standout video of the week is undoubtedly the lamb dumpling masterclass, 【國宴大師•羊肉餃子】一咬爆汁！只需要幾種簡單的調料，在家做出來比飯店還香～| 老飯骨, by the master chefs at 老饭骨. This video beautifully marries elite culinary precision with heartwarming kitchen camaraderie, delivering the ultimate guide to creating explosive, restaurant-quality juicy dumplings at home.

Week in Review#

This week’s culinary content heavily emphasizes mastering foundational techniques to elevate everyday ingredients, alongside deep dives into traditional Chinese banquet and rustic cooking. We saw several brilliant tutorials on transforming notoriously tricky or bland proteins like dry chicken breast, gamey lamb, and simple oats into intensely flavorful masterpieces. Whether exploring high-heat wok skills or clever home-cook hacks, the focus was firmly on achieving restaurant-quality textures and comforting flavors in the home kitchen.

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 — 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.

Cooking Videos — 2026-04-09#

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If you only have time for one video today, make it 【國宴大師•糖醋排骨】酸酸甜甜脆脆，吃完連手指頭都得嗦三遍！一口就回味無窮～｜老飯骨 by the state banquet masters at Lao Fan Gu. They offer an incredible culinary masterclass on making the perfect sweet and sour spare ribs, walking you through everything from the ideal 1:1 starch-to-flour batter ratio to the crucial double-frying technique at 180 degrees for maximum crunch.

Highlights by Theme#

Recipes & Tutorials#

Chef Wang Gang demonstrates a brilliant and aromatic 厨师长教你：“香椿煎蛋”，怎么做才能香椿味十足，嫩而不散，香而不糊, utilizing rich duck eggs and a touch of lard to elevate the seasonal Chinese toon shoots. For a quick, small-kitchen-friendly meal, James shares his 小套房料理｜簡易滑蛋蝦仁燴飯，先「炒底」讓味道更香、更豐富！[詹姆士]. He highlights the brilliant Cantonese “Chao Di” technique, which involves stir-frying a rice and lettuce base to build flavor before topping it with a luscious, barely-set shrimp and egg mixture. Lastly, Lao Dongbei Food’s 蒜黃炒肉絲的小秘訣！家常下飯菜的調味技巧！您和大櫥就差這壹招 teaches a homestyle stir-fried shredded pork with garlic chives, using a fragrant blend of soybean oil and lard alongside perfectly uniform 3mm meat slices.

Cooking Videos — 2026-04-29#

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跟师父学鲁菜 | 鲁菜精于炼油、善于吊汤，怎样才能熬一锅好汤, 今天分享给大家! #师父和我做鲁菜 #美食教程 #传统鲁菜 offers an absolute masterclass in traditional Shandong (Lu) cuisine, breaking down the exact science and technique behind crafting foundational culinary broths. It is a compelling must-watch for any home cook or food enthusiast serious about understanding the deep fundamentals of flavor building and traditional Chinese cooking.

Highlights by Theme#

Recipes & Tutorials#

In 入口化沙的肉末燒土豆！竟然不用炖不用炸！這壹招比飯店做的更香#老东北美食 #food, channel 老东北美食 shares a brilliant, highly appetizing home-style minced meat and potato stew that cleverly skips the deep fryer. The technique involves steaming the potatoes for 12 minutes, gently pan-frying them for a caramelized crust, and then tossing them with 3:7 fat-to-lean minced pork in a perfectly balanced braising sauce. Over on 【國宴大師•毛蚶子燜米飯】教你在家燜一鍋油滋滋的鍋巴飯！料汁精確到克，新手也能一次成功～| 老飯骨, channel 老饭骨 demonstrates how to cook an incredible heavy-iron-pot rice dish topped with tender blood clams. The chef shares precise, to-the-gram sauce measurements and stresses the culinary importance of slowly rendering aromatics into oil to achieve the ultimate, sizzling crispy rice crust. Additionally, Rosalina’s Kitchen 蘿潔塔的廚房 highlights an intensely flavorful seafood broth in their video 🦐 一滴湯汁都捨不得剩下！這碗「蝦仁豆腐蝦湯麵」，雖然海味，保證喝過就回不去啦.

Cooking Videos — 2026-05-05#

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If you only have time for one video today, make it the incredibly informative Q&A session from the master chefs at Lao Fan Gu, which brilliantly demystifies common kitchen struggles and answers age-old culinary questions. It is an absolute must-watch for any home cook looking to understand the fundamentals of wok cooking and ingredient prep, offering rapid-fire, practical explanations on everything from starch types to wok temperatures without any unnecessary filler.

Cooking Videos — 2026-05-06#

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If you struggle with cooking soggy, oil-logged eggplant at home, you absolutely must watch 陈老师家里的珍藏家常菜【煎烧茄子】，不油不腻，又鲜又香，配米饭可以一大碗！#民间手艺人 #鲁菜老厨陈宗明 #美食 #美食教程 #家常菜 #老手艺 #鲁菜. Chef Chen shares a brilliant, practical home-style technique of scoring the vegetable and coating it in egg wash before pan-frying, perfectly sealing the flesh so it cooks up tender without becoming a greasy sponge.

Highlights by Theme#

Recipes & Tutorials#

On the channel 鲁菜老厨陈宗明, Chef Chen demonstrates a home-style pan-fried and braised eggplant recipe that is an absolute game-changer for your rice bowls. By sealing the crosshatch-scored eggplant in an egg wash, it fries to a golden 70-80% doneness without soaking up excess fat, before being briefly braised with minced pork, scallions, ginger, and garlic. For a deeply refreshing summer dish, check out 再升級！這樣做讓沙拉醬汁更夠味｜魚凍五花肉沙拉 [詹姆士] on 詹姆士官方專屬頻道, where Chef James prepares a bouncy blanched pork belly salad topped with crushed nuts. The standout culinary technique here is creating a savory bonito “fish jelly” (魚凍) using gelatin, which slowly melts in your mouth as you eat to continuously release rich umami flavors into the crisp greens.