2:38
厨师长教你：“生锈的铁锅如何翻新”，绝对的实用技巧，收藏起来
美食作家王刚
1:38
厨师长教你：如何挑选“老茄子”，满满的实用技巧，收藏起来
2:04
厨师长教你：如何处理鲜活”娃娃鱼“，过程详细，有一步必不可少 （内有宰杀画面，如有不适慎入）
2:28
厨师长教你用刀小技巧：“土豆切片切丝”，选择刀的种类很重要
2:36
厨师长教你：“如何正确切土豆丝”，家庭必备的硬核小技巧 How to cut shredded potatoes
2:32
厨师长教你：“清炒菠菜”和“炝炒油麦菜”，一次学两道菜，包你学会青菜要怎么炒 Saute and Stir-fried vegetable
2:00
Heaf Chef Teaches You: Kitchen Tips of How to Choose Meat and How to Make Slices and Shreds
1:47
Head Chef Teaches You: How to Butcher a Whole Fish and Remove the Fishy Small Completely
1:16
Head Chef Teaches You: How to Choose Sichuan Peppercorns - Hardcore Tips for your Daily Life
1:53
Head Chef Teaches You: How to Fillet and Slice a Whole Fish, a Must-Have Skill
Head Chef Teaches You: How to Choose and Stir Fry Chinese Cabbages, Hardcore Kitchen Tips
2:57
The chef teaches you: the technique of “fried pork non-stick pan”
Head Chef Teaches You: How to Distinguish Front and Rear Pig Legs, and What They are Good for
6:01
Chef Wang teaches you: the best way to pick a pickle jar! and the way to make Sichuan pickled chilli
3:02
Chef Wang teaches you: "How to season an iron wok", also applies to other uncoated cast iron pot
7:17
Chef Wang's advanced knife skill! 8 different ways of cutting eggplants, simply amazing!
3:50
Chef Wang teaches you: "Fried Meat Ball", a very delicious Chinese dish, can be braised after fried
10:03
Chef Wang teaches you: How to choose the Soy Sauce, how the identify the better ones from others.
5:45
Chef Wang teaches you: "How to season a cast iron wok", this is also applied to wok maintenance.
12:42
Chef Wang and his butcher uncle teaches u: How to butcher a whole pig, and each pork cut explained
10:11
Chef Wang teaches you: How to prepare pig brain for Hotpot and how to do an Authentic Sichuan Hotpot
5:03
Chef Wang teaches you: How to clean and season a cast iron wok, and how to make a fried egg.
5:20
Chef Wang teaches you: How to fry a perfect egg using less oil, clean and season a cast iron wok 2.0
5:07
Chef Wang teaches you: How to Cleaning and Preparing Pork Tripe, tripe lovers can not miss it!
3:10
Chef Wang and his butcher uncle explain which side of the pig intestine is touching stool, a pro tip
11:40
Chef Wang teaches you: "6 different types of Dumplings fillings", it’s perfect for Chinese new year!
5:06
The Daily Routine of Chef Wang's Uncle during Chinese new year, every family need a pig for festival
7:52
Chef Wang teaches you: "How to care a raw log cutting board", a traditional Chinese cutting board
5:04
Chef Wang teaches you: "Homemade Chilli Garlic Sauce", taste amazing, also great for making dishes!
4:07
Chef Wang's secret vegetables "BangCai, LingJiaoCai, ErCai", only exclusive in Sichuan, delicious!
1:02
Chef Wang teaches you: "How to preserve fresh green Sichuan peppercorns", keep the numbness fresh!
Chef Wang shares: What is Fish Mint? aka Chameleon plant, Zhe'ergen, the taste is really wired
5:36
Chef Wang teaches you: how to fillet and slice a fish, and make a “Shuizhuyu” spicy boiled fish
5:08
Chef Wang teaches you from scratch: fundamentals techniques of "Wok Tossing". Let's learn!
Chef Wang shares with you: How "Fresh Star Anise" looks like. Uncle is amazed!
3:36
Chef Wang teaches u: different ways to cut scallion, and prepare minor ingredients for steamed fish
3:15
Chef Wang shares with you: Home use vs. Commercial chopping board, how to choose and maintain
3:13
Chef Wang shares with you: How to practice wok tossing with a small wok, easy and practical
4:28
Chef Wang teaches you: Authentic Sichuan "Pork Kidney in Red Chili Oil" with advanced knife skills
5:02
Chef Wang Teaches You: "Lard Rendering" at home and other useful tricks
6:44
Cook "Lazy Man's Pork Ribs" for Uncle. Uncle shares what makes pork ribs too greasy
Chef Wang Sharing Knowledge: What's Oil Temperature and How to Use It Well
5:05
Kitchen deep cleaning! How to refurbish kitchen equipment and remove cooking grease?
5:42
Chef Wang teaches you: The Qualitative Change of Sugar, with professional coating techniques
8:14
Chef and butcher share: "How to identify breeding pigs". DYN the pork you eat can't have babies?
13:22
Chef Wang teaches u "Fushun Douhua" with melt-in-your-mouth texture. Let's keep the tradition alive!
1:44
Kitchen tips: different ways to cut watermelons. Eat some watermelons before summer ends.
3:55
Chef gets new stove, normal look but efficient. Boils water so fast, what's the principle behind it?
Chef Wang teaches you: 10 spice facts you never knew
Chef Wang's advanced lesson: How to master the technique of shredding potatoes?【Teaching Vlog】
3:57
Chef Wang's advanced cooking class: different starch and how to slurry with it【Teaching Vlog】
4:03
Chef Wang shares: The difference between hams, and why some Yangzhou fried rice is so expensive?
6:14
Home cooking tips: Tips to make real stir-fry on high heat at home.
3:56
Chef Wang teaches you: "Steamed Chinese mitten crab", how to break down, full of tips from the chef!
2:42
Chef Wang shares: Using family small stove to stir-fry leaf vegetables, how to avoid water comes out
Chef Wang teaches you: 4 ways of Making Tofu, vinegar, nigari, gypsum & gluconolactone curdling tofu
10:36
Chef Wang and his butcher uncle teaches u: How to butcher a whole goat, and each goat cut explained
11:46
Chef Wang teaches you: "How to choose a clay casserole", also pros and cons of different clay pots
8:36
Chef Wang & his 2 apprentices show u how to cut "Pan Long Eggplant", knife skill is about experience
Chef Wang's Kitchen Tips: MSG! Let's talk about all different kind of MSG and how to use it properly
4:40
Talking to Uncle about salt, what is iodised salt and low sodium salt?
13:53
Response to "don't believe fish soup can be that white" comment, unedited video to show the process
6:06
Can't tell the difference between squid, cuttlefish and octopus? Let Chef Wang shows the difference
14:33
Chef Wang's tip: How to choose mitten crabs, and how to properly steam mitten crabs
Chef Wang Gang shares his routine of "Trial, Tasting and Error" in making dishes
14:54
Chef Wang shares: "48 kinds of Hot-pot dippings", there always a dip for you (it's a bit boring)
8:29
Chef Wang become a dumpling shop manager, and learned a few more dumpling folding techniques
9:09
Chef Wang shares a pork liver dish he learned when he was still a junior cook, and uncle loves it!
9:34
Chef Wang's kitchen tip: How to do the Stir-fried Shredded Potato properly with the crunchy texture
5:31
The big raw log cutting board is so beautiful, should everyone get one of those in home?
9:15
The complete guide to Chinese kitchen knives: comparing different knives with high and low prices
6:35
The whole process of Chinese knife sharpening: get the shape right, grinding, sharpening
6:39
Which part of the pig's liver is the best? Butcher Uncle show you how to avoid bitter taste liver
3:33
Chef Wang's knife skill 001: How to Chop Hard Bones, safety is the priority
4:06
Chef Wang's "Trial, Tasting and Error" spicy crayfish tasting, improved preparing method
Chef Wang's knife skill 002: "Knife Craft" basics, 4 common knives, how to hold and store knife
6:30
Chef Wang shares the tips on "making lard out of pork fat", and the drippings is also delicious
9:01
Chef Wang's knife skill 003: "Straight Cut" basics, 6 common cutting methods, a must have lesson
5:16
Chef Wang's knife skill 004: "Chopping" basics, 3 common chopping methods
7:03
Chef Wang's "Trial, Tasting and Error" ostrich egg tasting, one egg and three cooking methods
3:49
Chef Wang's knife skill 005: "Patting" basics, how to pat garlic properly
Chef Wang shares tips on "Stir-fry Water Spinach Stalk", classic stir-fried green vegetable dish
31:06
Chef Wang cooks two dishes and one soup in 25 minutes, one shot video from prepare to serve
9:07
Chef Wang shares pro-kitchen tips: How to make a Fish Head Tofu Soup without any bad fishy smell
8:03
Chef Wang shares: An innovative way to cook "Sichuan Double Cooked Pork Slice"
14:46
Chef shares: how to make "Spicy Red Chilli Oil", it's perfect come with hand make Wonton
14:59
Chef Wang's in-depth sharing: "Shredded Pork with Pepper" (Please use CC auto-translate for English)
12:40
Chef Wang teaches you: How to keep your stir-fried vegetables green, noticeable comparision
9:47
Chef Wang shares: cooking "Mapo Tofu" in restaurant kitchen, efficiency is the key
12:53
How to tenderize meat by using "Papain", amazing results in seconds
12:32
Chef Wang's in-depth sharing: "Snowflake Chicken", whip egg white barehanded?
12:39
Chef Wang shares: What's the "Pork Jowl", is pig's cheek dangerous to eat? 槽头肉里藏着的美食“松板肉”
13:24
Chef Wang shares: Four cutting method for pig's kidney 四种刀法做“爆炒腰花”，四伯爷最爱“鱼鳃刀法”
16:04
Does "Wok Hei Essence" really works? “锅气香精”能代替猛火爆炒么？用小灶做“油渣莲白”尝一尝最新科技！
4:04
How to impress your in-laws in the kitchen even you can't cook 第一次去女友家，如何在厨房表现？实用技巧+避坑指南
3:09
How the fire power changes boiling water? 火的大小是怎么改变水的状态？烧汤小技巧
4:27
Chef Wang shares: Potato Starch or Cornstarch for sauce thickening “土豆生粉”和“玉米淀粉”的勾芡
