美食作家王刚

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

Chef’s Special: Fresh Chili Er Chang — Can a pig’s oviduct really be cooked? 厨师长分享：“鲜椒儿肠”，输卵管也能做菜？

Chef Wang shares how to use chili oil: for "spicy noodles" and "spicy chicken" 香辣红油使用方法：“香辣拌面”“麻辣拌鸡”

What is “Slimmed Fish?” 反直觉！为什么我的鱼采购价格要比市场上的鱼要贵很多？走访瘦身鱼全供应链

Chef Wang shares: "Stir-fried Pigeon" 厨师长分享：“小煎鸽子”，四伯爷第一次吃鸽子，直呼真好吃！

Chef Wang shares: "Simplified Version of Coral Fish" 厨师长分享简单版“珊瑚鱼”，更适合新手操作的实用教学

Chef Wang shares: Fresh eel and frog cooked for farmhouse flavors 厨师长分享：现划鳝鱼和鲜活青蛙做出农家鲜味，再拔几颗四伯爷的萝卜做汤

Two days of lavish meals in a row—my brother's chicken and lamb are so delicious! 连吃两天大餐，兄弟家的鸡和羊真香！

Chef Wang shares: "Happy Eggplant" “开心茄子王”又耙又入味，家里有老人的都来试试这样做

Chef Wang shares his way of cooking Popcorns 厨师长刷到兄弟“爆米花”视频直摇头，连夜赶去江西现场教学

Chef Wang teaches you "Spicy Braised Turbot" 酒店制作“红烧多宝鱼”要下几次油锅？懒人版详细教学

As the weather gets cooler, it's time for hot pot! 天气转凉吃火锅！四伯爷对去刺鱼肉赞不绝口