Cooking Videos — Week of 2026-06-13 to 2026-06-19#

Watch First#

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 — 2026-06-14#

Watch First#

For absolute culinary dedication, you cannot skip 传统鲁菜，四十年前饭店四大主打菜之一【五香扒蹄】超详细教程 by 鲁菜老厨陈宗明. This video is an incredible masterclass in traditional Shandong cuisine, taking you through a wonderfully uncompromising, hours-long process of treating, deep-frying, and braising pork trotters to achieve a beautifully gelatinous texture that effortlessly falls off the bone.

Highlights by Theme#

Recipes & Tutorials#

If you’re gearing up for the Dragon Boat Festival, 【國宴大師•包粽子】第一人稱視角教學！ by 老饭骨 offers a brilliant first-person tutorial on wrapping zongzi with red bean and red date fillings, making the tricky folding and tying techniques accessible even for kitchen novices. For a comforting weekend project, 在成都吃上瘾的老妈蹄花，3小时炖出雪白浓汤，在家也能复刻 by 尚食厨房 ShangshiKitchen shows you how to yield a luxuriously milky, collagen-rich Chengdu pork trotter soup by slow-boiling trotters with overnight-soaked white kidney beans. Need something quick and cooling for the summer heat? 夏季開胃涼菜，涼拌蒜泥茄子！ by 老东北美食 delivers a mouthwatering cold garlic eggplant appetizer, featuring a gentle hand-tearing method and a pungent, savory sauce made from vigorously pounded garlic, soy, vinegar, and oyster sauce.