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Videos

2:24
A dish that awakens every Cantonese person's memories: the melancholic char siu rice
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4:21
You think slicing and stir-frying pork liver is as easy as pie? Think again—it’s actually super tric
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4:14
Ginger-and-Shallot Stir-Fried Orchid Crab: Don’t worry if you couldn’t get crab in the first half of
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2:39
Can you recreate this daily bestseller at home? Crispy on the outside, tender on the inside—explosiv
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2:53
I’m a pro at making chicken—so what about duck?! This master’s braised duck recipe is anything but o
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2:02
A divine way to cook chicken wings—no water needed from start to finish!
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2:24
Perfect steamed egg that you might not be able to nail after decades of eating it?
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3:02
The chicken dish has everyone losing it in the comments—tame the chaos or I’m done! Here comes the S
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2:12
After decades of stir-frying Chinese broccoli, could you actually be doing it wrong? Here’s a restau
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2:20
Garlic-Fried Shrimp with Vermicelli That’s All the Rage in Guangdong—Golden & Silver Garlic Recipe R
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3:46
The fish I hate the most is crispy grass carp—it’s rock-hard, bone-dry, and doesn’t even taste like
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3:12
I’ve got a feeling this homemade soy-sauce chicken is gonna blow up! A guy’s instincts never steer h
3 Views
2:41
A must-drink autumn soup! So refreshing, sweet, and warming—this Guangdong provincial soup is pure b
2 Views
2:56
How to make super-delicious fried noodles? Follow Brother Le’s simple recipe—so easy you could eat i
3 Views
2:08
You probably have a rice cooker at home, right? It’s simple, quick, and produces dishes that are won
3 Views
3:06
Can't even stir-fry a simple green vegetable properly, yet you call yourself a chef? Do you think al
5 Views
2:26
The Hong Kong-style tea restaurant's scrambled eggs, watched by a million people—did I actually hold
3 Views
2:54
The flower-carved chicken that was all the rage in the 60s and 70s! Every bite is pure bliss!
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3:26
In 1985, for the first time in front of foreigners from various countries, I made my signature soy-s
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4:12
I'd say most Cantonese people haven't tried it—does anyone disagree? Traditional dry-fried beef nood
7 Views