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

Watch First#

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 — 2026-07-08#

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If you only have time for one video today, make it 【國宴大師•刀削麵】在山西，必須跌一碗過油肉刀削麵，這碗面的含金量不必多說～| 老飯骨. This mesmerizing masterclass on traditional Shanxi knife-cut noodles and authentic “Guoyou Rou” (fried pork) offers incredibly deep technique breakdowns—like watching a chef shave dough into perfect willow leaves directly into a boiling pot—making it a goldmine for anyone looking to seriously elevate their Chinese culinary skills.

Highlights by Theme#

Recipes & Tutorials#

In 终于来了！大家呼声很高的【京酱肉丝】！滑嫩脆爽，酱香浓郁！#民间手艺人 #鲁菜老厨陈宗明 #美食 #美食教程 #cooking, Shandong cuisine master 鲁菜老厨陈宗明 delivers a precise tutorial on Shredded Pork in Sweet Bean Sauce (Jingjiang Rousi). He emphasizes crucial knife skills, such as cutting strictly against the meat’s grain so it doesn’t get stuck in your teeth, and demonstrates the brilliant flavor-building use of peppercorn oil. For a more rustic, everyday meal, check out 風味蓮花白，比手撕包菜更下飯！這個家常調味技巧！出湯少超入味 #老东北美食 #food #家庭菜 #cooking #美食 #delicious by 老东北美食. This video demonstrates a fantastic home-style stir-fried cabbage utilizing hand-torn leaves, pork fat for rich aroma, and tomatoes for natural acidity, specifically noting to avoid starch slurries to keep the dish vibrant and crisp.

Cooking Videos — 2026-05-12#

Watch First#

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.

Highlights by Theme#

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.