美食作家王刚

The whole process of a perfect Sichuan Meat Bun【Factory Tour】为了还原小时候的酱肉包，我们从养一头黑猪开始！四川酱肉包完整生产流程

Chef Wang's Secrets to Authentic Kung Pao Chicken 厨师长深度分享：“宫保鸡丁”的三大要素：腌制、调味及火候

Chef Wang teaches you: "Stir-fried Pork with Pickled Mustard Greens" 厨师长教你：“榨菜炒肉丝”的家常做法，咸香爽脆，开胃下饭

Chef Wang teaches you: "Cantonese Stir-Fried Milk" 厨师长教你：顺德名菜“大良炒牛奶”，牛奶居然也能炒，软嫩香滑！

The BEST way of quick veg stir-fry 厨师长教你：专业后厨炒蔬菜方法，急火快炒，脆嫩绿不出水

The production process of Spicy Rabbit Heads 厨师长分享：先卤后炸，“麻辣兔头”的工厂制作全流程

Chef Wang teaches you: "Crispy Pork Pieces in Savory Sauce" 厨师长教你：东北菜“焦溜肉段”的家常做法，外酥里嫩

Chef Wang Teaches You: “Fragrant Pepper Beef Brisket” — Full of Flavor 厨师长教你：“椒香牛腩”的家常做法，汁水香浓，软嫩入味

Sichuan Classic Chicken “Tofu Pudding” | The Tenderest Chicken Breast! 鸡胸肉最嫩吃法，鸡肉做的“豆花”给四伯爷吃美了！

Chef Wang's Stir-Fried Beef with Ginger and Green Peppers 厨师长教你：“青椒仔姜牛肉丝”的家常做法，鲜辣开胃，下饭一绝

Chef shares traditional Sichuan dish "Ginger Sauce Chicken" 厨师长分享传统川菜“姜汁热味鸡”，伯爷直呼：听都没听过！

Chef Wang Teaches You: Home-Style “Stir-Fried Beef”, Tender, Juicy, Spicy 厨师长教你：“火爆牛肉”的家常做法，滑嫩鲜辣够味

Chef Wang’s Daily Dish Development: Enjoying 5 kg of Mala Crayfish! 厨师长菜品研发日常，十斤“麻辣小龙虾”吃到爽！

“Cold-Eaten Rabbit” Full Production Process — From Rabbit to Beloved Snack “冷吃兔”的完整生产流程，从兔子到人人都爱的小零食

Chef Wang Teaches You: “Soup Soaked Crucian Carp” — Uncle Loves It! 厨师长教你：夏季开胃菜“热拌鲫鱼”，四伯爷超级爱！

Chef Wang Teaches You: “Braised Duck with River Snails” 厨师长教你：创新菜“田螺烧鸭”，汤汁浓郁，越炖越香！

Uncle Has Never Used a Microwave Before — So We Gave Him One 四伯爷从来没用过微波炉，送给他一台教他如何热菜

Chef Wang teaches you: "Spicy Chinese scallion bulbs," spicy and appetizing 厨师长分享：“炝拌藠头”，香辣开胃，解腻佳品

Chef Wang Uses Uncle’s Home-Raised Goose for Hotpot — Crisp and Tender! 用四伯养的大鹅煮火锅，涮鹅肠，鹅肝，鹅胸肉，真正的爽脆！

Chef Wang Teaches You: “Stir-Fried Snow Peas with Cantonese Sausage” 厨师长教你：“腊肠炒荷兰豆”，清甜爽脆，广式风味

Chef Wang Teaches You: “Mustard Broad Beans” Refreshing Spring Appetizer 厨师长教你：“芥末胡豆”，春季开胃解腻小凉菜，软糯扒味

Chef Wang Teaches You: “Chinese Toon Omelette” — Packed with Aroma 厨师长教你：“香椿煎蛋”，怎么做才能香椿味十足，嫩而不散，香而不糊

Chef Wang shares: "Chong Cai", super pungent smell! 家里老人吃饭没胃口？厨师长分享四川人的上头下饭神器：“冲菜”，比芥末还冲！

Chef Wang shares: "Fresh Chili Sliced Black Fish" 厨师长分享：“鲜椒乌鱼片”，肉质嫩脆，麻辣鲜香，四伯爷吃的停不下来！

Chef Wang Shares a Seasonal Delicacy: “Deep-Fried Rapeseed Blossom” 厨师长分享农村春季限定美食：“油炸菜籽花”，四伯吃到停不下来！

Chef Wang teaches you: two classic dishes with cured meat 厨师长教你：“蒜苗小炒腊肉”和“腊肘子萝卜汤”，吃不完的腊味二次加工更好吃！

Chef Wang teaches you: "How to handle the Chinese Cured Meat" 厨师长分享：腊味煮出来咸淡适中口感好，前期处理很重要！

【Chinese New Year Special】Let's have a feast!【新春特辑】邀兄弟共同制作满满一桌年夜饭，给大家拜年了！

Chef Wang teaches you: "Two Amazing Prawn Dishes", tender and crispy 厨师长教你：“一虾两吃”，白灼虾汁水充沛，香辣虾酥脆够味

The BEST way of steaming fish is not steaming! “清蒸鱼”不用蒸？创新做法让鱼保持嫩滑，再做一条跳水鱼，鲈鱼两吃，一锅搞定