https://macworks.dev/tags/wok-techniques/Recent content in Wok Techniques on MacWorksHugoenhttps://macworks.dev/docs/archives/cooking-videos/cooking-videos-2026-06-20/Mon, 01 Jan 0001 00:00:00 +0000https://macworks.dev/docs/archives/cooking-videos/cooking-videos-2026-06-20/<h1 id="cooking-videos--2026-06-20">Cooking Videos — 2026-06-20<a class="anchor" href="#cooking-videos--2026-06-20">#</a></h1> <h2 id="watch-first">Watch First<a class="anchor" href="#watch-first">#</a></h2> <p>If you only have time for one video today, you absolutely must check out Wang Gang&rsquo;s deep dive into the massive production scale of his signature Cold-Eaten Rabbit. It is an incredibly satisfying and transparent look at how a master chef scales up to processing 500 kilograms of freshly slaughtered meat a day while refusing to compromise on flavor or rely on artificial preservatives.</p>https://macworks.dev/docs/week/cooking-videos/Mon, 01 Jan 0001 00:00:00 +0000https://macworks.dev/docs/week/cooking-videos/<h1 id="cooking-videos--week-of-2026-06-20-to-2026-06-26">Cooking Videos — Week of 2026-06-20 to 2026-06-26<a class="anchor" href="#cooking-videos--week-of-2026-06-20-to-2026-06-26">#</a></h1> <h2 id="watch-first">Watch First<a class="anchor" href="#watch-first">#</a></h2> <p>If you only have time for one video this week, you absolutely must watch 老饭骨 (Lao Fan Gu) prepare <strong>【國宴大師•蟹粉拌油條】現炒的蟹粉，鮮到眉毛都要掉了！經典上海味道，金黃流油超誘人～| 老飯骨</strong>. It is an absolute masterclass in classic Shanghai cuisine that transforms a humble piece of fried dough into a decadent, state-banquet-worthy dish dripping with golden, freshly sautéed crab paste.</p> <h2 id="week-in-review">Week in Review<a class="anchor" href="#week-in-review">#</a></h2> <p>This week was a treasure trove of regional Chinese comfort foods and ingenious kitchen hacks, heavily dominated by the prolific channel 老东北美食 delivering masterclasses on everything from perfectly textured stir-fries to vibrant summer salads. We also saw a refreshing emphasis on culinary science, with multiple creators breaking down exactly how temperature, chemical reactions, and even the way we physically cut our vegetables can completely transform a dish&rsquo;s final texture.</p>