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

Watch First#

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 2026-05-22 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 — 2026-05-22#

Watch First#

The standout of the day is 燕麥也能這樣做？！4種做法，從早吃到晚不重複！[詹姆士] by 詹姆士官方專屬頻道, which completely shatters the boring, everyday oatmeal stereotype. It is an absolute must-watch for its brilliant transformation of instant flavored oats into four distinct, appetizing meals, proving that oats can be a vehicle for savory culinary creativity like a seafood gratin or a hot pot base.

Highlights by Theme#

Recipes & Tutorials#

In 燕麥也能這樣做？！4種做法，從早吃到晚不重複！[詹姆士], Chef James shares a full day’s worth of highly creative oat-based recipes tailored for busy home cooks. He starts with a refreshing morning “green latte” blending fruit yogurt oats with bananas, kiwi, and ice, then moves to a luxurious lunchtime creamy mushroom oat gratin packed with shrimp, fish, and cheese. For dinner and late-night cravings, he cleverly uses savory corn soup-flavored oats as a rich gratin sauce for roasted cauliflower, and even turns kombu-flavored oats into a thick, Malaysian-style hot pot broth for cooking pork and bean sprouts.