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 2026-05-22 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 — 2026-05-18#

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If you only have time for one video today, you must watch Lao Fan Gu’s breakdown of Cu Liu Ge Zhi, a hyper-regional Tangshan specialty with a surprisingly imperial backstory. It is a masterclass in how to balance pungent and sweet flavors in a fast-paced stir-fry, proving that some of the best, most crave-worthy comfort foods come from humble ingredients like local mung beans.

Cooking Videos — 2026-05-24#

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The Iron Pot Stewed Goose from 老饭骨 is a must-watch masterclass in rustic Northeastern Chinese cooking, demonstrating exactly how to achieve fall-off-the-bone tender meat and perfectly steamed cornmeal cakes in a single pot.

Highlights by Theme#

Recipes & Tutorials#

On 【國宴大師•鐵鍋燉大鵝】東北硬菜之王！燉到骨酥肉爛，再貼一圈玉米餅，開蓋滿屋飄香～| 老飯骨, the culinary veterans at the 老饭骨 (Lao Fan Gu) channel break down the iconic Northeastern Iron Pot Stewed Goose. They drop excellent butcher-counter knowledge on selecting a proper goose by checking the neck length—which should extend to the tail—and emphasize building flavor with simple household aromatics like soy sauce, star anise, cinnamon, and ginger rather than complicated modern seasonings. The highlight is the traditional technique of simmering the rich, pork-fat-laced stew with rehydrated dried potatoes and bean sprouts for over an hour, then slapping rustic three-flour cornmeal cakes directly onto the hot edges of the wok to steam and soak up the savory vapors.