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Videos

7:39
Today, a master who just left Liyuan has joined us—let’s see how he removes rust from a rusty iron w
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2:18
Today, a new Cantonese chef came to the kitchen for a trial cooking session and quoted a salary of 1
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2:05
Today, we treated the executive chef from a high-end restaurant to a glass of pickled-pepper water.
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2:40
Today, a new claypot chef joined us and cooked a batch of stir-fried squid. The chef seemed quite ru
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1:35
Everyone says Cantonese chefs can’t cook without a wok with two handles. But today, let’s see how a
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0:40
A classic old-school dish: corn pancakes—still a favorite among everyone today!
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2:03
Today, a Cantonese chef came to the restaurant for a trial cooking session and quoted a price of 19,
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2:24
Today, a Cantonese chef came to the restaurant for a tasting and quoted a price of 19,000. So the ex
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2:18
Today, our restaurant welcomed a high-end Cantonese chef who just joined us. On his very first day,
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0:46
Let's see how a Cantonese cuisine master teaches you to use the heat generated by the collision of h
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0:50
Honeycomb corn is a classic dish that everyone still loves to eat!
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1:33
Today, a new Cantonese cuisine master from Shunde, Guangdong, who was born in the 2000s, came and pe
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