Cooking Videos — 2026-06-09#

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【國宴大師•金桔文火肉排】給普京做飯的女人來了！果香解膩，軟糯脫骨，吃完都說好～| 老飯骨 is the absolute must-watch of the day, featuring a state banquet chef demonstrating a sweet, slow-braised pork rib dish originally created for Vladimir Putin. The addition of kumquat gives the meat a brilliant, fruity acidity that cuts right through the richness, while her technique of pan-frying the ribs directly without blanching locks in all the natural meaty juices.

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On the technique front, 老东北美食 delivers an incredible tutorial in 鍋包茄子，味道絕不輸鍋包肉！老廚這個做法！片片酥脆沒人能拒絕, showing how to coat eggplant heavily in cornstarch and double-fry it to mimic the legendary crunch and sweet-sour tang of Guobao Rou. They also provide a masterclass in dumpling making with 豬肉白菜餡水餃，一次講透！拌餃子餡黃金配方比例！, breaking down the exact fat-to-lean meat ratio and hydration techniques for the juiciest pork and cabbage filling. For a brilliant cold dish, 鲁菜老厨陈宗明’s 【精美凉菜系列】 被嫌弃的搭配，吃过的都说惊艳 - 【老油条拌黄瓜】 revives a traditional Shandong recipe tossing crispy fried crullers with cucumber, noting the crucial step of removing the cucumber’s watery core so the sesame and black vinegar sauce stays rich. Finally, MASAの料理ABC offers a brief glimpse into an antioxidant-rich, vegan noodle dish in 用黑芝麻做擔擔麵？抗氧化滿分的素食料理！.

Cooking Videos — 2026-06-14#

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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.

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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.

Cooking Videos — 2026-06-17#

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Master Chef State Banquet: Shrimp Soup Wrapped in Tofu Skin from Lao Fan Gu is an absolute must-watch today for its brilliant demonstration of elevating humble ingredients into a five-star Shanghai classic. The chefs walk you through an exquisite technique of using leftover shrimp heads to create a luscious, umami-packed broth that transforms simple pork-stuffed tofu skin rolls into an elegant, flavor-packed dish.

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Summer Appetizer: Mashed Eggplant with Peppers and Century Egg by 老东北美食 (Lao Dongbei Meishi) offers a fantastic, home-style cold dish that is absolutely perfect for hot days. The tutorial breaks down how to perfectly steam long eggplants and achieve a charred, smoky “tiger skin” on hot peppers using just a hot pan with minimal oil, cleverly mimicking traditional charcoal roasting. It’s a savory flavor bomb completed with a hot oil pour over chili flakes, soft century eggs, and pungent aromatics, making it an ultimate companion for a bowl of white rice.

Cooking Videos — 2026-06-27#

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If you have ever wanted to achieve impossibly crispy skin on a duck while keeping the meat meltingly tender, you absolutely need to watch Master Chef Chen Zongming break down the traditional Shandong “Guoshao” technique. It is a brilliant masterclass in regional Chinese cooking that explores a unique “half-pan-fry, half-deep-fry” method that will completely elevate your home frying game.

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The channel 鲁菜老厨陈宗明 delivers a stunning tutorial on traditional “Guoshao Duck,” where the chef boils and debones a duck before coating it in a whole-egg batter to achieve a perfectly golden, shatteringly crispy exterior. Meanwhile, the channel 老东北美食 showcases a fascinating, old-school Northeast Chinese recipe for “Steamed Liver Brain”. By thoroughly blending pork liver with ginger-scallion water, pure egg whites, and bone broth, the liver transforms into an ultra-tender, custard-like dish that gets beautifully dressed with a vibrant sour and spicy garlic sauce.

Cooking Videos — 2026-07-02#

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If you really want to level up your wok skills, you absolutely have to watch Master Chef Chen Zongming break down the traditional Shandong “Bao” (quick-fry) technique in 爆汁旺油，老厨师揭秘“爆菜”绝活：传统新做【酱爆鸡丁配瓜条】. He meticulously explains how to achieve the perfect “sauce-hugging” consistency on diced chicken with sweet bean sauce, pairing it beautifully with crispy walnuts and refreshing cucumber strips for incredible textural contrast.

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Over at 老饭骨 (Old Meat Bones), they are sharing a fantastic 50-year-old master recipe for Braised Chicken in 【國宴大師•黃燜雞】50年前的老式做法，紅潤酥爛超下飯！最大程度保留食材本味～. The focus here is on honoring the original flavor of the chicken by keeping composite seasonings to a minimum, utilizing a brilliant honey-wine wash, and braising with shiitake mushrooms and bamboo shoots.

Cooking Videos — 2026-07-10#

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The absolute standout today is 東北下飯硬菜，肉段燒茄子！滿滿的技巧和秘訣！一勺菜拌飯香迷糊 by 老东北美食, which offers an incredibly detailed masterclass on making a classic hometown-style pork and eggplant dish. This video is a must-watch for its brilliant breakdown of frying techniques, particularly a clever “oil spitting method” that prevents the notoriously sponge-like eggplant from becoming too heavy and greasy.

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The stellar tutorial from 老东北美食, 東北下飯硬菜，肉段燒茄子！滿滿的技巧和秘訣！一勺菜拌飯香迷糊, walks viewers through creating a specific 50/50 potato starch and water batter to ensure the pork is incredibly crispy on the outside while remaining tender inside. It finishes the hearty dish with a rich soybean paste sauce and a 20-gram splash of vinegar around the edge of the wok to awaken all the aromas. Additionally, the channel 老饭骨 shared a highly appetizing recipe for mini “pistol” fried chicken legs, 【國宴大師•炸雞腿】迷你版手槍腿！外酥里嫩，汁水充足，在家輕鬆搞定！| 老飯骨, promising a foolproof method for achieving a golden, crispy exterior and juicy interior at home.

Cooking Videos — Week of 2026-06-27 to 2026-07-03#

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If you only watch one video this week, make it Master Chef Chen Zongming’s (鲁菜老厨陈宗明) deep dive into traditional Shandong stir-fried pork tenderloin. It is an absolute masterclass in essential prep, meat tenderization, and wok skills that will permanently elevate your home cooking to restaurant quality.

Week in Review#

This week’s culinary content is deeply anchored in traditional Chinese masterclasses, with multiple channels focusing on essential wok skills, historical banquet dishes, and hyper-regional delicacies. A highly rewarding and recurring theme across the week is the emphasis on precise meat preparation—from scientifically tenderizing pork tenderloin to locking savory broth into beef dumplings. Home cooks looking to refine their foundations will find an incredible wealth of actionable, time-tested techniques to completely upgrade their daily meals.