{"id":2335,"date":"2026-11-01T10:43:13","date_gmt":"2026-11-01T17:43:13","guid":{"rendered":"https:\/\/traroro.com\/podcast\/"},"modified":"2026-11-01T11:10:55","modified_gmt":"2026-11-01T18:10:55","slug":"podcast","status":"publish","type":"page","link":"https:\/\/traroro.com\/zh\/podcast\/","title":{"rendered":"Podcast"},"content":{"rendered":"<h1 class=\"wp-block-heading\">Cooking852<\/h1>\n\n<p class=\"wp-block-paragraph\">TRARORO&#8217;s new podcast \u2014 swapping articles for audio. Cantonese cooking vibes, kitchen stories, food memories, and food-culture chats, with a twist: it&#8217;s produced using AI-generated voices and modern production. Season 1 is all about pot-based dishes \u2014 the clay-pot classics every Cantonese family grew up on.<\/p>\n\n<iframe style=\"border-radius:12px\" src=\"https:\/\/open.spotify.com\/embed\/show\/7GTyVnOUuHYtPJsQdvoLYn?utm_source=generator\" width=\"100%\" height=\"352\" frameborder=\"0\" allowfullscreen=\"\" allow=\"autoplay; clipboard-write; encrypted-media; fullscreen; picture-in-picture\" loading=\"lazy\"><\/iframe>\n\n<p class=\"wp-block-paragraph\"><em>Follow along on <a href=\"https:\/\/www.instagram.com\/traroro\" target=\"_blank\" rel=\"noopener\">@traroro on Instagram<\/a> too.<\/em><\/p>\n\n<hr class=\"wp-block-separator has-alpha-channel-opacity\"\/>\n\n<h2 class=\"wp-block-heading\">Episodes &amp; Cooking Notes<\/h2>\n\n<p class=\"wp-block-paragraph\"><em>Click play to listen to each episode. Below every player, our kitchen has put together a real, researched method for that episode&#8217;s dish \u2014 not a transcript, but a genuine way to cook it at home.<\/em><\/p>\n\n<h3 class=\"wp-block-heading\">S1 EP27: \u9e79\u9b5a\u96de\u7c92\u8c46\u8150\u7172 (Salted Fish, Chicken &amp; Tofu Claypot)<\/h3>\n<iframe style=\"border-radius:12px\" src=\"https:\/\/open.spotify.com\/embed\/episode\/2BNbZZyPUQUSPwUC5V3BpB?utm_source=generator\" width=\"100%\" height=\"152\" frameborder=\"0\" allowfullscreen=\"\" allow=\"autoplay; clipboard-write; encrypted-media; fullscreen; picture-in-picture\" loading=\"lazy\"><\/iframe>\n<p class=\"wp-block-paragraph\"><strong>Traroro&#8217;s method:<\/strong> Pan-fry firm tofu cubes until golden, then set aside. Fry a small piece of salted fish (yellow croaker works well) until fragrant, then stir-fry diced chicken thigh marinated in light soy, Shaoxing wine, white pepper, and cornstarch. Combine everything in a clay pot with chicken stock, simmer, thicken with a cornstarch slurry, and finish with white pepper and scallions. Salted fish is intensely salty, so go easy on any extra soy sauce.<\/p>\n\n<h3 class=\"wp-block-heading\">S1 EP26: \u7464\u67f1\u96dc\u83dc\u7172 (Dried Scallop &amp; Mixed Vegetable Claypot with Glass Noodles)<\/h3>\n<iframe style=\"border-radius:12px\" src=\"https:\/\/open.spotify.com\/embed\/episode\/5f4ZrGB4z5yis7nVDAgJkS?utm_source=generator\" width=\"100%\" height=\"152\" frameborder=\"0\" allowfullscreen=\"\" allow=\"autoplay; clipboard-write; encrypted-media; fullscreen; picture-in-picture\" loading=\"lazy\"><\/iframe>\n<p class=\"wp-block-paragraph\"><strong>Traroro&#8217;s method:<\/strong> Rehydrate dried scallops (conpoy) in cool water for at least 20 minutes, then shred by hand \u2014 the soaking liquid makes a flavorful stock, so save it. Soak glass noodles separately. Fry ginger, garlic, and shallots, add the shredded scallops, then layer in mixed vegetables (cauliflower, broccoli, or choy sum are classic) and the noodles. Simmer in the clay pot with the reserved scallop stock until the noodles are tender and the vegetables still have bite.<\/p>\n\n<h3 class=\"wp-block-heading\">S1 EP25: \u9b5a\u9999\u8304\u5b50\u7172 (Fish-Fragrant Eggplant Claypot)<\/h3>\n<iframe style=\"border-radius:12px\" src=\"https:\/\/open.spotify.com\/embed\/episode\/08CpSsdrF5FfDCxmwisN0T?utm_source=generator\" width=\"100%\" height=\"152\" frameborder=\"0\" allowfullscreen=\"\" allow=\"autoplay; clipboard-write; encrypted-media; fullscreen; picture-in-picture\" loading=\"lazy\"><\/iframe>\n<p class=\"wp-block-paragraph\"><strong>Traroro&#8217;s method:<\/strong> Despite the name, there&#8217;s no fish in it \u2014 &#8220;fish-fragrant&#8221; (\u9b5a\u9999) refers to a Sichuan-derived sauce of garlic, ginger, scallion, doubanjiang (spicy fermented bean paste), sugar, and black vinegar, originally used for cooking fish. Pan-sear or deep-fry Chinese eggplant until soft, then braise it with minced pork in the sauce inside a clay pot until silky, thickening lightly with a cornstarch slurry.<\/p>\n\n<h3 class=\"wp-block-heading\">S1 EP24: \u7334\u982d\u83c7\u8c46\u8150\u7172 (Monkey Head Mushroom &amp; Tofu Claypot)<\/h3>\n<iframe style=\"border-radius:12px\" src=\"https:\/\/open.spotify.com\/embed\/episode\/4AgZgZbmPBdFYAfbf0X5x1?utm_source=generator\" width=\"100%\" height=\"152\" frameborder=\"0\" allowfullscreen=\"\" allow=\"autoplay; clipboard-write; encrypted-media; fullscreen; picture-in-picture\" loading=\"lazy\"><\/iframe>\n<p class=\"wp-block-paragraph\"><strong>Traroro&#8217;s method:<\/strong> Soak dried monkey head mushrooms (lion&#8217;s mane) for about 3 hours, changing the water every 20 minutes and squeezing them dry between soaks to remove bitterness. Braise the mushrooms with soft tofu, oyster sauce, light and dark soy sauce, and a little sugar in a clay pot, thickened with a cornstarch slurry and finished with a drizzle of sesame oil.<\/p>\n\n<h3 class=\"wp-block-heading\">S1 EP23: \u81d8\u8178\u96de\u7172\u4ed4\u98ef (Claypot Rice with Chinese Sausage &amp; Chicken)<\/h3>\n<iframe style=\"border-radius:12px\" src=\"https:\/\/open.spotify.com\/embed\/episode\/0Zlh1BM1HOI87CnR6ST8NI?utm_source=generator\" width=\"100%\" height=\"152\" frameborder=\"0\" allowfullscreen=\"\" allow=\"autoplay; clipboard-write; encrypted-media; fullscreen; picture-in-picture\" loading=\"lazy\"><\/iframe>\n<p class=\"wp-block-paragraph\"><strong>Traroro&#8217;s method:<\/strong> Marinate diced chicken thigh in soy sauce, oyster sauce, Shaoxing wine, sesame oil, cornstarch, sugar, and white pepper. Cook rice directly in the clay pot with stock over low heat; once the water is mostly absorbed, layer sliced lap cheong (Chinese sausage) and the marinated chicken on top, cover, and keep cooking on medium heat \u2014 never high with a clay pot \u2014 until the rice forms a crispy crust on the bottom. Mix everything through and garnish with scallions.<\/p>\n\n<h3 class=\"wp-block-heading\">S1 EP22: \u6dee\u5c71\u7530\u96de\u7172\u4ed4\u98ef (Claypot Rice with Fresh Yam &amp; Frog Legs)<\/h3>\n<iframe style=\"border-radius:12px\" src=\"https:\/\/open.spotify.com\/embed\/episode\/6aIlRAhnIwnzc5zZ6vrWop?utm_source=generator\" width=\"100%\" height=\"152\" frameborder=\"0\" allowfullscreen=\"\" allow=\"autoplay; clipboard-write; encrypted-media; fullscreen; picture-in-picture\" loading=\"lazy\"><\/iframe>\n<p class=\"wp-block-paragraph\"><strong>Traroro&#8217;s method:<\/strong> Marinate frog legs briefly in ginger, garlic, light soy, and Shaoxing wine. Cook rice in the clay pot until the water has nearly evaporated, then fry the frog legs with ginger and garlic in a hot wok before transferring them onto the rice along with diced fresh Chinese yam (\u6dee\u5c71). Cover and finish over low heat until the rice crisps at the bottom \u2014 a few drops of dark soy sauce for color is traditional.<\/p>\n\n<hr class=\"wp-block-separator has-alpha-channel-opacity\"\/>\n\n<p class=\"wp-block-paragraph\"><em>New episodes land regularly \u2014 this list updates as they do. Want new episodes in your inbox? Sign up below.<\/em><\/p>\n\n<script>(function() {\n\twindow.mc4wp = window.mc4wp || {\n\t\tlisteners: [],\n\t\tforms: {\n\t\t\ton: function(evt, cb) {\n\t\t\t\twindow.mc4wp.listeners.push(\n\t\t\t\t\t{\n\t\t\t\t\t\tevent   : evt,\n\t\t\t\t\t\tcallback: cb\n\t\t\t\t\t}\n\t\t\t\t);\n\t\t\t}\n\t\t}\n\t}\n})();\n<\/script><!-- Mailchimp for WordPress v4.14.1 - https:\/\/wordpress.org\/plugins\/mailchimp-for-wp\/ --><form id=\"mc4wp-form-1\" class=\"mc4wp-form mc4wp-form-10\" method=\"post\" data-id=\"10\" data-name=\"Subscribe form\" action=\"\" ><div class=\"mc4wp-form-fields\"><div class=\"mailchimp-widget-signup-form\"><input type=\"email\" name=\"EMAIL\" placeholder=\"Your E-mail address\" required \/><button type=\"submit\" class=\"btn btn-black\"\/><i class=\"fa fa-angle-right\" aria-hidden=\"true\"><\/i>\r\n<\/button>\r\n<\/div><\/div><label style=\"display: none !important;\">Leave this field empty if you&#039;re human: <input type=\"text\" name=\"_mc4wp_honeypot\" value=\"\" tabindex=\"-1\" autocomplete=\"off\" \/><\/label><input type=\"hidden\" name=\"_mc4wp_timestamp\" value=\"1793618525\" \/><input type=\"hidden\" name=\"_mc4wp_form_id\" value=\"10\" \/><input type=\"hidden\" name=\"_mc4wp_form_element_id\" value=\"mc4wp-form-1\" \/><div class=\"mc4wp-response\"><\/div><input type=\"hidden\" name=\"trp-form-language\" value=\"zh\"\/><\/form><!-- \/ Mailchimp for WordPress Plugin -->","protected":false},"excerpt":{"rendered":"<p>Cooking852 TRARORO&#8217;s new podcast \u2014 swapping articles for audio. Cantonese cooking vibes, kitchen stories, food memories, and food-culture chats, with a twist: it&#8217;s produced using AI-generated voices and modern production. Season 1 is all about pot-based dishes \u2014 the clay-pot classics every Cantonese family grew up on. Follow along on&#8230;<\/p>","protected":false},"author":0,"featured_media":0,"parent":0,"menu_order":0,"comment_status":"closed","ping_status":"closed","template":"","meta":{"footnotes":""},"class_list":["post-2335","page","type-page","status-publish","hentry"],"jetpack_sharing_enabled":true,"_links":{"self":[{"href":"https:\/\/traroro.com\/zh\/wp-json\/wp\/v2\/pages\/2335","targetHints":{"allow":["GET"]}}],"collection":[{"href":"https:\/\/traroro.com\/zh\/wp-json\/wp\/v2\/pages"}],"about":[{"href":"https:\/\/traroro.com\/zh\/wp-json\/wp\/v2\/types\/page"}],"replies":[{"embeddable":true,"href":"https:\/\/traroro.com\/zh\/wp-json\/wp\/v2\/comments?post=2335"}],"version-history":[{"count":2,"href":"https:\/\/traroro.com\/zh\/wp-json\/wp\/v2\/pages\/2335\/revisions"}],"predecessor-version":[{"id":2340,"href":"https:\/\/traroro.com\/zh\/wp-json\/wp\/v2\/pages\/2335\/revisions\/2340"}],"wp:attachment":[{"href":"https:\/\/traroro.com\/zh\/wp-json\/wp\/v2\/media?parent=2335"}],"curies":[{"name":"wp","href":"https:\/\/api.w.org\/{rel}","templated":true}]}}