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.

Cooking Videos — 2026-06-16#

Watch First#

The absolute must-watch today is an exploration of a nearly lost Northeast Chinese banquet dish called “Water-Slid Tofu” (水溜豆腐). It is a masterclass in treating delicate ingredients, teaching you how to achieve an impossibly hot, tender, and fresh tofu dish without relying on any deep frying.

Highlights by Theme#

Recipes & Tutorials#

On the recipe front, channel 老东北美食 resurrects a traditional Northeast banquet dish—historically served at the end of funerals—in 東北老宴席菜！水溜豆腐，不煎不炸，清水汆燉豆腐！吃正宗老味道. The chef demonstrates brilliant culinary techniques, such as gently simmering tender diced tofu in salted water to prep its texture, and utilizing the soaking water from dried shrimp to create a deeply flavorful starch slurry. For a festive but practical meal, MASAの料理ABC offers 端午節必吃！電子鍋版古早味肉粽飯，簡單又好吃. This quick tutorial breaks down a highly approachable, everyday rice cooker version of traditional Dragon Boat Festival zongzi (sticky rice) bowls for the busy home cook.