11:37Backyard Chef
Salt & Pepper Chili Chips
Learn how to lift a classic British-Chinese takeaway favourite, Salt and Pepper Chilli Chips, using a custom Sichuan seasoning blend and rapid high-heat wok techniques.
Cuisine
Chinese
Chinese technique built around wok hei, precise velveting and sauces balanced at the last second. Heat control and mise en place matter more than the ingredient list.
Chinese technique built around wok hei, precise velveting and sauces balanced at the last second. Heat control and mise en place matter more than the ingredient list.
11:37
7:17Serious Eats
The Sichuanese Pantry with Fuchsia Dunlop | Serious Eats
Discover the essential building blocks of a professional Sichuanese larder with Chinese-cookery authority Fuchsia Dunlop, from Pixian chili bean paste to Sichuan peppercorns.
12:24Backyard Chef
Sweet and Sour Noodle Bowl – Better Than Takeout!
Discover the professional techniques behind crispy takeaway-style chicken balls, from gluten-retarding cold batter to moisture-locking pre-blanching, paired with a vibrant sweet and sour noodle stir-fry.
21:33Chef James Makinson
Pro Chef Reacts.. Uncle Roger LOVE INSANE EGG FRIED RICE TECHNIQUE (ft. Adam Liaw)
A professional analysis of Chef Wang Gang's masterclass egg fried rice technique, as evaluated by chef James Makinson, Adam Liaw, and Uncle Roger.
22:43ChefSteps
The Crispiest and Crunchiest Cantonese Roast Pork Belly (Siu Yuk)
Discover how ChefSteps combines sous vide technology and precision air-drying to master Cantonese roast pork belly (siu yuk) with a blistered, chicharron-like crackling.
14:58Alexander The Guest
I Went to CHINA for This Restaurant - Taian Table (Shanghai) 🇨🇳
Discover how Chef Stefan Stiller blends classical European techniques with local Chinese terroir at the three-Michelin-starred Taian Table in Shanghai, and learn the operational secrets of elite open-counter service.
11:33Fallow Restaurant
Pork Belly In 3 Levels Of Difficulty
Explore three professional tiers of cooking pork belly, from a classic Chinese-style braise to an Italian porchetta and a Michelin-inspired honey-brined confit.
9:12Alexander The Guest
3 Michelin Star Restaurant in a Secret Location
Explore the theatrical kitchen choreography and multi-sensory dining strategies behind Paul Pairet’s three-Michelin-starred UltraViolet in Shanghai.
13:14Chef James Makinson
Chef JP Made Fried Rice Without a WOK?! (Pro Chef Reacts)
When classic French culinary technique meets traditional egg fried rice, things get chaotic. Professional chef James Makinson reviews Chef Jean-Pierre's wok-free approach, examining whether flat-bottomed pans and Western methods can truly deliver a restaurant-quality stir-fry.
18:45ChefSteps
How to Make the Best Char Siu
Discover how to replicate the succulent texture and iconic glossy glaze of traditional Cantonese char siu using modern roasting techniques and precise thermal control.
8:48ChefSteps
The “Dirty” Secret to the Best Fried Rice
Discover how Chef Eric Huang of Pecking House fuses traditional Chinese wok technique with Louisiana Cajun dirty rice to create a texturised, umami-rich masterpiece using charred chicken livers.
6:14Guga Cooks
They Say Cherry Soda Is the Secret to Sweet & Sour Chicken… So We Tried It
We examine the viral culinary trend of using cherry soda to construct a sweet and sour chicken glaze. Does this high-sugar shortcut hold up to professional scrutiny?
22:59Chef James Makinson
Pro Chef Reacts: Uncle Roger Roasted This Chef... HE RESPONDED!
Professional chef James Makinson breaks down the viral egg fried rice debate, dissecting essential wok techniques, rice preparation, and how to handle culinary criticism.
17:53Alexander The Guest
I Tried the WORLD'S BEST FEMALE CHEF'S Restaurant
An expert editorial analysis of Chef Pam's award-winning restaurant Potong in Bangkok, evaluating its progressive Thai-Chinese tasting menu design, heritage-driven concept, and operational pacing.
6:33Backyard Chef
Chinese Satay Sauce made with Jimmy’s Sate The Easiest and Quickest Ever!
Learn how to quickly prepare an authentic Chinese takeaway-style satay sauce using Jimmy's Sate paste as a base, balanced with evaporated milk and peanuts.
19:31ChefSteps
How to Make General Tso’s Chicken, Orange Chicken, and Sesame Chicken
Master the science of the ultimate Chinese-American takeout triad. ChefSteps reveals how a singular, high-performance frying technique creates ultra-crispy chicken that stays crunchy when tossed in General Tso's, Orange, or Sesame glazes.
8:22Backyard Chef
EASY Salt and Pepper CHICKEN A Flavourful Chinese-Inspired Dish
Discover how to recreate the vibrant, aromatic flavours of British-Chinese takeaway salt and pepper chicken using baked drumsticks and a custom spice blend.
18:32MICHELIN Guide
Taipei & Beyond: Hidden Eats
Explore the culinary spectrum of Taipei and New Taipei, from the high-volume precision of traditional breakfast buns to the story-driven terroir at the Michelin-starred Hosu.
19:11MICHELIN Guide
Beyond the Chips: The True Flavors of Hsinchu
Explore the rich Hakka heritage and traditional rice-crafting techniques of Hsinchu, Taiwan, through a professional chef's lens.
8:05Alexander The Guest
I Tried the WORLD’S CHEAPEST MICHELIN STAR RESTAURANT
Discover how Singapore's legendary Tai Hwa Pork Noodle masters flavour balance and high-volume consistency to earn and maintain its Michelin-starred status.
91:16开始推理吧The Truth -官方频道
《开始推理吧 第4季》EP9上：推团摊煎饼上演真人版胡闹厨房！| The Truth 4 EP9-1 ENG SUB
An editorial analysis of the high-pressure Chinese street food cooking challenge in The Truth S4, focusing on the precision of jianbing griddle cookery and team dynamics.
Shorts & reels
Quick hits from the pass
Sixty-second clips — one idea, one trick, no preamble.
1:56MICHELIN Guide
The MICHELIN Guide Hong Kong & Macau Bib Gourmand Selection 2025
1:26MICHELIN Guide
Chilli Crab: An Iconic Singaporean Staple Born from Cultural Fusion
1:05Chef James Makinson
Panda Express Orange Chicken & Chow Mein — Better Than the Original?!
1:22Fallow Restaurant
British Chefs Cook Egg Fried Rice for Uncle Roger
0:30MICHELIN Guide
Eat Like A Chef: Taiwan 2024
2:16Backyard Chef
This Crispy Beef Is SO Good, You Won't Buy Takeaway!
1:44Slow Cooker Ideas
Spicy Asian Slow Cooker Ribs
1:50Slow Cooker Ideas
Slow Cooker Chicken and Black Bean
0:44MICHELIN Guide
2-Star Vegan Restaurant in Beijing
1:26Slow Cooker Ideas