Cuisine
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.
23:15Discover the culinary science behind ancient Chinese dumplings as professional chef James Makinson breaks down the dough hydration, filling prep, and steaming techniques highlighted in Uncle Roger's latest reaction.
15:51Go behind the scenes at Yingtao in New York City as executive chef Emily Yuen prepares a modern Chinese fine-dining menu, demonstrating how to scale traditional techniques for a 74-cover Michelin-starred service.
12:43A masterclass in heat control: how to turn simple chicken thighs and green cabbage into a high-margin, high-speed stir-fry with charred edges and a glossy, reduced honey-soy glaze.
11:37Learn 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.
7:17Discover the essential building blocks of a professional Sichuanese larder with Chinese-cookery authority Fuchsia Dunlop, from Pixian chili bean paste to Sichuan peppercorns.
12:24Discover 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.
21:33A professional analysis of Chef Wang Gang's masterclass egg fried rice technique, as evaluated by chef James Makinson, Adam Liaw, and Uncle Roger.
22:43Discover how ChefSteps combines sous vide technology and precision air-drying to master Cantonese roast pork belly (siu yuk) with a blistered, chicharron-like crackling.
14:58Discover 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.
11:33Explore three professional tiers of cooking pork belly, from a classic Chinese-style braise to an Italian porchetta and a Michelin-inspired honey-brined confit.
9:12Explore the theatrical kitchen choreography and multi-sensory dining strategies behind Paul Pairet’s three-Michelin-starred UltraViolet in Shanghai.
13:14When 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.
18:45Discover how to replicate the succulent texture and iconic glossy glaze of traditional Cantonese char siu using modern roasting techniques and precise thermal control.
8:48Discover 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.
6:14We 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?
22:59Professional chef James Makinson breaks down the viral egg fried rice debate, dissecting essential wok techniques, rice preparation, and how to handle culinary criticism.
17:53An 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.
6:33Learn 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.
19:31Master 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.
8:22Discover how to recreate the vibrant, aromatic flavours of British-Chinese takeaway salt and pepper chicken using baked drumsticks and a custom spice blend.
18:32Explore 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.
19:11Explore the rich Hakka heritage and traditional rice-crafting techniques of Hsinchu, Taiwan, through a professional chef's lens.
8:05Discover how Singapore's legendary Tai Hwa Pork Noodle masters flavour balance and high-volume consistency to earn and maintain its Michelin-starred status.
91:16An 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
Sixty-second clips — one idea, one trick, no preamble.
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1:26Questions from the pass
To achieve wok hei, use a seasoned carbon steel wok over a burner pushing at least 100,000 BTU. Heat the dry wok until it smokes before adding oil. Toss food constantly to vaporise oil droplets in the rising column of superheated air. For beef chow fun, keep batches under 300g to maintain heat and prevent boiling.
For water-velveting, coat 500g of sliced chicken breast in one egg white, one tablespoon of cornflour, one tablespoon of Shaoxing wine, and half a teaspoon of salt. Marinate for 30 minutes. Blanch the meat in water with a splash of oil at 80°C for 40 seconds until opaque, then drain before stir-frying.
This occurs when the cornflour slurry does not reach its gelatinisation temperature of 62°C to 80°C, or if cooked too long, causing the starch to break down. To prevent weeping, whisk a 1:1 starch-to-water slurry, pour it around the hot rim of the wok at the very end, and toss rapidly for 10 seconds.
Stir-frying leaves zero time to measure mid-service. Group pre-cut proteins, blanched vegetables, and aromatics like minced garlic, ginger, and spring onions in individual containers within arm's reach of the wok. Pre-batch base sauces, such as kung pao or black bean, to ladle directly into the pan, maintaining cooking speed and consistency.
Light soy sauce provides salinity and umami, seasoning dishes without altering their appearance. Dark soy sauce is aged longer with molasses; it is thicker, sweeter, and used for deep colour in dishes like red braised pork belly or beef chow mein. Use a 3:1 ratio of light to dark soy for a balanced colour and salt profile.
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