In the UR comments, Chef’s sister explained Wang Gang wanted to be a chef against his father’s wishes. Chef ran away from home at a young age and became a great chef from hard work in kitchens. His father refused to speak to him but his uncle, the cool dude in the wife beater, kept in touch and helped Chef when he needed help. That’s actually uncle’s back yard outdoor kitchen! Chef reconciled with his father. But uncle seems to be a big hearted man.
I'm a Nigerian married to an Asian, living in India. I often wondered why members of her family never say "I love you" or hug. The unimpressed, stoic elders seem to stand aloof, frowning at "excessive" displays of emotion. "Love" is performed differently. Somehow, watching this cooking video helped me appreciate how love is demonstrated here. Perhaps not the 'why', but the 'how'. And that's good enough.
Us Asians, especially East Asians, are very much about motivation through indifference. The need to receive validation or approval drives a lot of what we do, from childhood to adulthood. I'm a lawyer and the only time my dad hugged me was when I passed the licensure exam to become a practicing lawyer.
@@thetrustysidekick3013 That's true when you have accomplished and successful parents. It's absolutely toxic when the criticism comes from lazy and underachieving adults, but you can't say anything about it or you will be 不孝. I think the judging goes both ways🤣
Is that who it is? I was sitting here like "my adhd meds must not have kicked in, I'm totally captivated by the person in the back". I'm probably gonna have to rewatch the video (such hardship! lol) so I can pay attention to the food talk. ;-)
Chef Wang Gang has a restaurant in Chengdu, Sichuan, China. The sweet crispy-skin duck 甜皮鸭 is insanely good. He also sells perfect chili oil and hotpot soup base. His hotpot soup base is a million times better than Haidilao 海底捞.
@@discgolfinrude It's in China, and their COVID restriction is strict, are you prepared to isolate for 21 days? That's the standard for landing isolation there now so...
My paternal grandmother never said "I love you", but she knew all her grandchildren favorite foods and made it a point to make a huge meal when we visited, and always made enough to make prepackaged frozen portions so we can take it home ❤❤
Oh dear now i kinda miss my mom 🥲 i usually go home like once every 2 weeks but recently i do freelance work on top of normal-hour work and boy i am too tired to travel to my hometown by the end of the week. My lil sister usually come to visit me and sometimes my mom bring food with her to share with me (sometimes, because you know young kids sometimes just can't be in good terms with their parents). Sometimes my mom texts me, "are you going home this week? I am going to make (insert any of my fav food)"... And yes, my parents never said 'i love you' or any other verbal language of love🤣
Chef Brian Tsao may be a professional chef and RUclipsr, but we know who the real boss is when they just come into the shot to do laundry and leave without saying a word.
"Affection, in Asian cultures, is shown through materialistic means ".. True.. And if it is an older lady or a grandma showing affection, it's without a doubt going to be in the form of extra food being piled onto your plate.. Such fond memories of summer vacations at my grandparents place.
I'm Asian, my grandparents raised me and never said "i love you" but they woke up at 3-4 am to work and slept at 10-11 pm they provided me everything i needed as best they could. They never had to say "i love you" because they always made me feel it
Lmao, my mom and I have a funny story about the whole "I love you" thing. So, we grew up not hearing that much, if at all, but there was no doubt about it. So my mom and I watched "Cloudy With a Chance of Meatballs", and at the end, the lead's dad tells him he is proud of him and loves him. So my mom turns to me and tells me she's proud of me and she loves me. There was this awkwardly long silence between us and I finally said "Yeah, that was weird". My mom laughed and nodded furiously, which caused me to laugh too.
Chef Wang is amazing and a gentle soul, distributing both homestyle cooking and professional restaurant cooking techniques on his channel. He is an excellent teacher too, describing every step and giving a summary at the end. He even tells how much longer some process will take on a non professional stove top. No one has these rocket burners at home, even in Chinese modern homes you will only see moderate gas burners or induction. Learned so much from him. And I love Sichuan cuisine. Not that I will start to cook some crocodile feet, bullfrog or salamander, also not a big fan of duck or pork intestines or rabbit heads or duck heads. Tried them in Chengdu but yeah, westerners eyes sometimes are in the way. Bullfrog was tasty though. I especially recommend his Mapo Dofu recipe.
The moment your mrs. (or cleaner) started doing laundry like "Fuck your schedule im just gonna do it when i want" made me laugh so hard and couldn't focus on what you were saying.
6 Elements to the water spout. 1st: Keep the station cool. 2nd: Provide water to wash the wok. 3rd: After cleaning the wok just pour it into the side of the wok station(there is a drainage system that will catch the debris and let water flow). 4th: The flow of water will be cleaning the station after throwing everything to the side. 5th: Constant water flow wouldn't warp the stainless steel station(yes the heat would deform the steel). 6th: You get fresh water every time. (unprofessional people would say we're wasting water)
Wang Gang has a video on his channel specifically explaining all this for anyone interested, and demonstrates what would happen if he cooked with the water off ruclips.net/video/uTSsXQ-9bnQ/видео.html
As for the chili seeds. I actually don't think it's laziness. he mentions that he takes them out because they don't look as nice, but he also says beforehand that you shouldn't waste chili seeds because it makes the food taste better.
yes, the seeds add fragrance, just in restaurant/hotel they remove it so it looks better and avoid the uneasy feeling when bite into the seeds for some people, especially western people as they used to remove the seeds all the time..
I like how you insert small explanations as the video progresses, almost as if you're guiding amateur cooks into the pro chef's cooking world. I have been a subscriber in Wang Gang's channel for over a year now and I believe he has a treasure trove of videos for you to comment on and explain to us why he does what he does. Hope you get to 100k subs soon.
I very much enjoy your technical explanations that shed light on the reasoning behind certain actions; for example the action of MSG, the reason for allowing the soya sauce to seep in through the sides of the rice. Keep it coming!
Chef Brian, I was really hoping you would comment on this video. I really enjoy your reactions to Uncle Roger’s reaction videos (reaction inception?) As I’ve said before, your reactions really complement Uncle Roger’s reactions, better than any others I have seen. I’m learning a lot, and hopefully, this will make me a better home cook. I’m really looking forward to your egg fried rice video. And (hopefully) a future collaboration with you and Nigel Ng. FYI Kay did a sequel video to her special egg fried rice video that Uncle Roger also reviewed. Love to see you react to that one. Your reactions to Uncle Roger’s reactions to the original Kay’s special egg fried rice video are classic! Love what you do! Keep up the good work! 👍🏻
Came across your videos because of Uncle Roger, and I’m seriously hooked! You are so knowledgeable yet so humble. Would love to see more cooking from you too!!
i really like that you 're not only reacting to the uncle oger's review video and add a little bit of information here and there, but also expand it a lot more and voices your agree/disagreement based on your experience and knowledge so we, an amateur cooks can understand. Props to you my man.. 👍
Something I found on an unrelated video for using a wok more effectively at home. Works for round bottom woks and only if you have a gas stove - flip the burner grate(?) over. It brings your wok a little further down into the fire, and instead of a flat surface gives you an edge all the way around so the wok stays in place. May not work on all gas stoves though. Basically, it kind of acts like the 'wok ring' you can get, but it should stay in place better than the ring which I find just moves around too much!
it is very artistic and technical. as a 17-18 yr old i "worked" in a small chinese restaurant... yrs later my fried rice Was Unbeatable ... i would have gone for a tad crispier, and more si-yao - soy sauce. now there are those incredible JAHpanese variants umaaaaami !
would def recommend watching more from wang gang's channel! His vids are very educational, genuine and down-to-earth and filled with classic chinese vibes!
@@child_of_prophecy I like it. His perspective to me is real. I have worked in several kitchens to include saute and saucier at Garden of the Gods Country Club. His reactions are real not full of fluff and special effects. The videos are reaction videos to someone else's reaction video. He is explaining technique and process. Not just personal opinion. There is a lot one can learn. IMHO. He does not talk to much. In fact I believe if he starts making his own tutorials they would be a hit. He is clear, concise and explains his thought in easy to understand terms without talking down to the viewer. Videos with his style and his techniques paired with his explanations while cooking. Yes please.
If you see that bamboo on the right beside the wok? thats to clean the wok in circular motion, it cleans fast for the next dish to be cooked on the same wok (23:11)
this is the perfect series for you @chefbriantsao we want to hear your opinion, little fun facts, input, and advice on fun videos like these. i think you found your youtube niche. we really love these videos. please keep them coming. i watched them all and im just waiting for you to spit another one out.
Loved that drum roll/wok technique comparison! Both are super interesting skills that take a ton of finesse and practice but I definitely wouldn't have thought about how similar they really are.
Been to his restaurant few times... don't forget he's from the capital of spicy (well different spicy than Hunan) food and Chinese hiphop ;-) he aint no slouch nor a RUclips/weibo cook. He's properly trained
That's the grand fourth uncle... Not sure if anyone knows how to read chinese but there was a subtitle there with 四伯爷. But yeah cool explanations on the cooking.
The white seasoning Wang Gang added at 19:18 was SALT, NOT MSG!!! If you watch other videos of Wang Gang, you'll find that salt is in this yellow jar but MSG is in another dark brown jar.
im a fan of runny egg and seeing how it got crispy up got out of my comfort zone to say the least. yet i trusted the system and i tried to imitate this recipe. egg definitely got rehydrated.
I like this channel because I like watching Uncle Roger videos but Chef Brian gives us a deeper culinary insight and also judges the video that's being reviewed as well.. Also awesome to watch someone who knows Kung Fu Hustle, such an epic HK movie. Keep up the great videos!
I should become a patreon, so I could've seen this video before overcrowding my wok last week when I made my own fried rice... 😭 Now I know what to do. Thank you, Chef! 😊
If I may add a suggestion: Vincenzo's Plate is an awesome Italian food ambassador channel, I'd love to see your reaction on his videos about Carbonara/Alfredo!
Istg, from 3:38 onwards I was watching laundry tutorial, instead of chef reaction I learned nothing but it was very elegant and warm/ comforting to see, 10/10 would watch again
Chef Brian, thank you so much for your insight with this egg fried rice video! I learned a lot regarding the technical and physical aspects of the kitchen setup. Also, I didn’t realize how important it was to prep your rice before using it in fried rice. Keep up the great work!
Loved the video. Food facts and your take on them are awesome. Laundry happening in the background is hilarious, but a real product of life. It's appreciated.
Being Aleut (Alaska natives along the chain of Alaska) we share an awful lot of characteristics of a bunch of different eastern countries. Its fun to watch my life play out in a bunch of different languages tho 😂
I cant crack an egg effectively with two hands let alone one. My first time seeing it done one handed was watching howles moving castle and I was like there is no way people could do it that smoothly ... Blows my mind every time I see it done 😄
Too many cooks are gonna spoil the stew There ain't nobody cooking but me and you Too many cooks are trying to get in your kitchen The first thing you know there's something missin' You got a real good oven, you've got a hot range, too Let me butter your buns while you stir the stew
This was an awesome video! Going to binge more of these with my wife. Kenji Lopez Alt just dropped a book called The Wok discussing it and some applications in a home kitchen. Would be really cool to have you guys in a convo about it.
If there's one thing fascinating about Asian vs Western dining is that the dining experience is practically mirrored between the 2 cultures. In Western Dining, the prep tends to be more mysterious, with the Customers seated in a separate dining area, and have their dishes revealed to them just before eating. Furthermore you're expected to be mild mannered and reserved while your eating your food. Eating slowly is a complement to the chef as you want to savor the experience and Socialize while eating. Eating quickly and eagerly is generally bad manners. In Asian cultures, the customers are encouraged to watch the chefs at every step of preparation, even doing it table side, and there isn't much emphasis on revealing the final product in the presentation. Also, it is considered a complement to attack your food with Gusto, as you are so eager to taste the food. Eating your food slowly and in a reserved manner tends to show that it doesn't excite you.
you should watch the RUclipsr Alex (French guy), had a great series where he learned fried rice. the part in the very beginning where he goes the a three-star Michelin Chinese restaurant to have fried rice is a sublime experience.
In the UR comments, Chef’s sister explained Wang Gang wanted to be a chef against his father’s wishes. Chef ran away from home at a young age and became a great chef from hard work in kitchens. His father refused to speak to him but his uncle, the cool dude in the wife beater, kept in touch and helped Chef when he needed help. That’s actually uncle’s back yard outdoor kitchen! Chef reconciled with his father. But uncle seems to be a big hearted man.
Wow thanks for the info! Makes the video seem more special since he's clearly proud to be able to cook for his uncle and show his skills❤️
the wife beater???
@@antilo_3x the tank top 😂😂😂
@@lo_Ovung thank you i was so confused 😭😭😭😭
@@antilo_3x Wife beater is just a slang term that is used sometimes when talking about a tank top
I'm a Nigerian married to an Asian, living in India. I often wondered why members of her family never say "I love you" or hug. The unimpressed, stoic elders seem to stand aloof, frowning at "excessive" displays of emotion. "Love" is performed differently. Somehow, watching this cooking video helped me appreciate how love is demonstrated here. Perhaps not the 'why', but the 'how'. And that's good enough.
Us Asians, especially East Asians, are very much about motivation through indifference. The need to receive validation or approval drives a lot of what we do, from childhood to adulthood. I'm a lawyer and the only time my dad hugged me was when I passed the licensure exam to become a practicing lawyer.
@@thetrustysidekick3013 my dad was a master civil engineer and chess champion... i can barely add.
Asians, especially East Asian express love in a very subtle way like doing something good for that person without telling.
It's funny how it's acceptable when it's coming from foreigners. But don't you ever speak to your east Asian elders about love, god please don't.
@@thetrustysidekick3013 That's true when you have accomplished and successful parents. It's absolutely toxic when the criticism comes from lazy and underachieving adults, but you can't say anything about it or you will be 不孝. I think the judging goes both ways🤣
dude i love how the mrs just came in nonchalant and doing her laundry like a boss. adds a homey feel to your channel 😁
She’s the real boss of the house lol
It made me chuckle LOL
@@ChefBrianTsao You have discovered the key to the Constitutional requirement of 'maintaining domestic tranquility'.
Is that who it is? I was sitting here like "my adhd meds must not have kicked in, I'm totally captivated by the person in the back". I'm probably gonna have to rewatch the video (such hardship! lol) so I can pay attention to the food talk. ;-)
@@ChefBrianTsao he can boss all he wants in the cooking world, but when it's back home Brian's the one saying "yes chef, sorry chef"
Chef Wang Gang has a restaurant in Chengdu, Sichuan, China. The sweet crispy-skin duck 甜皮鸭 is insanely good. He also sells perfect chili oil and hotpot soup base. His hotpot soup base is a million times better than Haidilao 海底捞.
Hes cute too.. hes confident is sooo damn gracious n sexy at the same time...
Damn and I thought haidilao is best already 😂 too bad he's not open in indonesia
Can you buy me a plane ticket to his restaurant? Also, many people can wear a chef outfit, but somehow he seems like he was born to wear it
How’s his “fuck the duck til exploded”?
@@discgolfinrude It's in China, and their COVID restriction is strict, are you prepared to isolate for 21 days? That's the standard for landing isolation there now so...
My paternal grandmother never said "I love you", but she knew all her grandchildren favorite foods and made it a point to make a huge meal when we visited, and always made enough to make prepackaged frozen portions so we can take it home ❤❤
That's better but i'm biased i'm fat.
Oh dear now i kinda miss my mom 🥲 i usually go home like once every 2 weeks but recently i do freelance work on top of normal-hour work and boy i am too tired to travel to my hometown by the end of the week. My lil sister usually come to visit me and sometimes my mom bring food with her to share with me (sometimes, because you know young kids sometimes just can't be in good terms with their parents). Sometimes my mom texts me, "are you going home this week? I am going to make (insert any of my fav food)"...
And yes, my parents never said 'i love you' or any other verbal language of love🤣
Same
Yes, when it comes to family and friends love, I like the action more than the show.
It is sad when people from previous generations are so traumatized they can't enjoy the full spectrum of human connection...
Chef Brian Tsao may be a professional chef and RUclipsr, but we know who the real boss is when they just come into the shot to do laundry and leave without saying a word.
😂😂😂😂
"Affection, in Asian cultures, is shown through materialistic means ".. True.. And if it is an older lady or a grandma showing affection, it's without a doubt going to be in the form of extra food being piled onto your plate.. Such fond memories of summer vacations at my grandparents place.
I'm Asian, my grandparents raised me and never said "i love you" but they woke up at 3-4 am to work and slept at 10-11 pm they provided me everything i needed as best they could. They never had to say "i love you" because they always made me feel it
Lmao, my mom and I have a funny story about the whole "I love you" thing. So, we grew up not hearing that much, if at all, but there was no doubt about it. So my mom and I watched "Cloudy With a Chance of Meatballs", and at the end, the lead's dad tells him he is proud of him and loves him. So my mom turns to me and tells me she's proud of me and she loves me. There was this awkwardly long silence between us and I finally said "Yeah, that was weird". My mom laughed and nodded furiously, which caused me to laugh too.
Love this!! ❤❤
Aww
Yeah it feel funny when your parents told you they love you verbally
Chef Wang is amazing and a gentle soul, distributing both homestyle cooking and professional restaurant cooking techniques on his channel. He is an excellent teacher too, describing every step and giving a summary at the end. He even tells how much longer some process will take on a non professional stove top. No one has these rocket burners at home, even in Chinese modern homes you will only see moderate gas burners or induction. Learned so much from him. And I love Sichuan cuisine. Not that I will start to cook some crocodile feet, bullfrog or salamander, also not a big fan of duck or pork intestines or rabbit heads or duck heads. Tried them in Chengdu but yeah, westerners eyes sometimes are in the way. Bullfrog was tasty though. I especially recommend his Mapo Dofu recipe.
The moment your mrs. (or cleaner) started doing laundry like "Fuck your schedule im just gonna do it when i want" made me laugh so hard and couldn't focus on what you were saying.
Bruh same- I was just looking at her doing laundry instead of what chef Brian is saying XD
Wang Gang's uncle is so wholesome and hilarious haha also Wang Gang jokes with his uncle about looking like the beast from Kung Fu Hustle as well
He's also a lifelong butcher, and cuts pork better than band saws
6 Elements to the water spout.
1st: Keep the station cool.
2nd: Provide water to wash the wok.
3rd: After cleaning the wok just pour it into the side of the wok station(there is a drainage system that will catch the debris and let water flow).
4th: The flow of water will be cleaning the station after throwing everything to the side.
5th: Constant water flow wouldn't warp the stainless steel station(yes the heat would deform the steel).
6th: You get fresh water every time.
(unprofessional people would say we're wasting water)
Wang Gang has a video on his channel specifically explaining all this for anyone interested, and demonstrates what would happen if he cooked with the water off ruclips.net/video/uTSsXQ-9bnQ/видео.html
@@inspectahdick2406 I've watched that long time ago. He didn't explain the cleaning and its not full explanation actually.
The moment the Mrs starts laundry and the link to Laundry Hacks pops up. 😂
As for the chili seeds. I actually don't think it's laziness. he mentions that he takes them out because they don't look as nice, but he also says beforehand that you shouldn't waste chili seeds because it makes the food taste better.
yes, the seeds add fragrance, just in restaurant/hotel they remove it so it looks better and avoid the uneasy feeling when bite into the seeds for some people, especially western people as they used to remove the seeds all the time..
The seeds are also where the spices are actually,if you remove it, it will still be spicy but not as strong
People who take the seeds out of chili are the same people who buy new socks instead of learning how to use a washing machine
@@cheeyewkoay3451 im western and I never remove seeds
The seeds also heighten the level of spiciness right? I think thats another reason to make the food suits western palate better
Kung Fu Hustle is amazing
Laughed my ass off when they shotgunned the girl in the back in the opening sequence
I like how you insert small explanations as the video progresses, almost as if you're guiding amateur cooks into the pro chef's cooking world. I have been a subscriber in Wang Gang's channel for over a year now and I believe he has a treasure trove of videos for you to comment on and explain to us why he does what he does. Hope you get to 100k subs soon.
*light flickers on*
Me: “OMG, it’s haunted!”
*person enters the room*
Me: 0_____0
*person begins doing laundry*
Me: ……oh. 😅
😂
The only people who dont like Kung-Fu Hustle are the people that died before it came out, the movie is a Masterpiece
I love the culture difference, My mexican grandmother would kill me if left the seeds out whenever i use any pepper.
18:23 a bit bad timing to pause there, cause Uncle Roger about to say a joke about "he's so confident in his right hand"
I love the fact that you used a drummer's technique to describe the egg flip! I'm a 55 year experienced drummer.
I very much enjoy your technical explanations that shed light on the reasoning behind certain actions; for example the action of MSG, the reason for allowing the soya sauce to seep in through the sides of the rice. Keep it coming!
I like how your wife or friend in background doing their stuff meanwhile you are reacting and explaining knife posture
Chef Brian, I was really hoping you would comment on this video. I really enjoy your reactions to Uncle Roger’s reaction videos (reaction inception?) As I’ve said before, your reactions really complement Uncle Roger’s reactions, better than any others I have seen. I’m learning a lot, and hopefully, this will make me a better home cook. I’m really looking forward to your egg fried rice video. And (hopefully) a future collaboration with you and Nigel Ng. FYI Kay did a sequel video to her special egg fried rice video that Uncle Roger also reviewed. Love to see you react to that one. Your reactions to Uncle Roger’s reactions to the original Kay’s special egg fried rice video are classic! Love what you do! Keep up the good work! 👍🏻
That key of cracking egg on to a flat surface is very detail, Asian cooks don’t generally tell others this
Came across your videos because of Uncle Roger, and I’m seriously hooked! You are so knowledgeable yet so humble. Would love to see more cooking from you too!!
i really like that you 're not only reacting to the uncle oger's review video and add a little bit of information here and there, but also expand it a lot more and voices your agree/disagreement based on your experience and knowledge so we, an amateur cooks can understand. Props to you my man.. 👍
Something I found on an unrelated video for using a wok more effectively at home. Works for round bottom woks and only if you have a gas stove - flip the burner grate(?) over. It brings your wok a little further down into the fire, and instead of a flat surface gives you an edge all the way around so the wok stays in place. May not work on all gas stoves though. Basically, it kind of acts like the 'wok ring' you can get, but it should stay in place better than the ring which I find just moves around too much!
Kung Fu Hustle is a masterpiece and this fried rice was a work of art
A "Wok" of art.
i love that when he recorded to now - 1 hour after posting he's already at 20k subs, amazing growth, looking forward to the egg fried rice video :)
OMG the resemblance is striking! So true 😂 Awesome movie 🔥
I think we all need a creepy Chinese uncle in our lives
definetly
Especially the uncle looks like a villain from kung fu hustle 😂
When you think about fried rice it seems like a boring dish but it's so much more than the ingredients.
it is very artistic and technical. as a 17-18 yr old i "worked" in a small chinese restaurant... yrs later my fried rice Was Unbeatable ...
i would have gone for a tad crispier, and more si-yao - soy sauce. now there are those incredible JAHpanese variants umaaaaami !
I am a poor student, fried rice is not boring at all, it’s the only dish I can eat within my means everyday happily
would def recommend watching more from wang gang's channel! His vids are very educational, genuine and down-to-earth and filled with classic chinese vibes!
Finally a youtube reaction video that actually is educational. Well done. Even Uncle Roger could learn something from watching this reaction.
I think your channel is about to grow like crazy very soon.
You rock man keep it up.
I am very interested in you making cooking videos.
Agree....,
But he talks too much like too much...
People don't like that(including me)
@@child_of_prophecy I like it. His perspective to me is real. I have worked in several kitchens to include saute and saucier at Garden of the Gods Country Club.
His reactions are real not full of fluff and special effects.
The videos are reaction videos to someone else's reaction video.
He is explaining technique and process. Not just personal opinion.
There is a lot one can learn. IMHO. He does not talk to much.
In fact I believe if he starts making his own tutorials they would be a hit. He is clear, concise and explains his thought in easy to understand terms without talking down to the viewer.
Videos with his style and his techniques paired with his explanations while cooking. Yes please.
@@child_of_prophecy "people dont like that"
Yeah, 20k subs really shows people dont like that...
@@child_of_prophecy Speak for yourself, not for other people. Reactions are not limited to just laughing, you know.
wasn't he at like 2k subs a few weeks ago? like damn bro u growing also yes I was there at 2k subs
Appreciate you!!!!
that was me lol
Please React to Uncle Roger reacting to Joshua Weissman making egg fried rice
yess
Yes!!!
If you see that bamboo on the right beside the wok? thats to clean the wok in circular motion, it cleans fast for the next dish to be cooked on the same wok (23:11)
Ayyyyyy didn't expect to see my comment highlighted hahaha awesome video as always Chef Brian, thanks for fulfilling my request!
Dude your channel is starting to blow up and you deserve it all!
No one:
Literally no one:
Not even in thought of in German:
Brian: I wish we could see his feet.
this is the perfect series for you @chefbriantsao
we want to hear your opinion, little fun facts, input, and advice on fun videos like these. i think you found your youtube niche.
we really love these videos. please keep them coming. i watched them all and im just waiting for you to spit another one out.
Thank you!!! 🙏
Loved that drum roll/wok technique comparison! Both are super interesting skills that take a ton of finesse and practice but I definitely wouldn't have thought about how similar they really are.
the rhythm of your video is very comfortable and your voice is soothing, I simply love em.
Been to his restaurant few times... don't forget he's from the capital of spicy (well different spicy than Hunan) food and Chinese hiphop ;-) he aint no slouch nor a RUclips/weibo cook. He's properly trained
Congratulations for 20k subscribers! 🎉🥳🎉🥳🎉
Thank you!!! I can’t believe it!
Chef love your channel... keep up the quality work..
Thank you! 🙏
That's the grand fourth uncle... Not sure if anyone knows how to read chinese but there was a subtitle there with 四伯爷. But yeah cool explanations on the cooking.
Is that a Revocation jacket??!!!
The white seasoning Wang Gang added at 19:18 was SALT, NOT MSG!!! If you watch other videos of Wang Gang, you'll find that salt is in this yellow jar but MSG is in another dark brown jar.
Do check out "Uncle roger proud of Malaysian egg fried rice" that one is really nice!
Yes, that guy was good too.
im a fan of runny egg and seeing how it got crispy up got out of my comfort zone to say the least. yet i trusted the system and i tried to imitate this recipe. egg definitely got rehydrated.
Is that a Revocation jacket?! Also awesome video!
I just asked the same thing LMAO
His uncle is from Kung Fu Hustle! He became a chef since he stopped killing people!
Respect!!
The man in real life is butcher for over 3 decades that can dissect a pig with eyes covered. Not from Kung Fu Hustle but equally legendary IMO!
Please review more Wang Gang cooking videos if possible!
i was waiting for this reaction, thank you so muuuuuch
I'm so glad you've been reacting to Uncle Roger stuff. It was a great introduction for me to your great channel
Wang Gang is from Sichuan. So when people in the video said 'it's not that spicy' they probably mean it.
I love your insights on these cooking videos man, keep it up
Burnt smoke is also what you can call dirty smoke. You don’t want dirty smoke flavour that makes food taste burnt you want that clean, crisp smoke.
I like this channel because I like watching Uncle Roger videos but Chef Brian gives us a deeper culinary insight and also judges the video that's being reviewed as well.. Also awesome to watch someone who knows Kung Fu Hustle, such an epic HK movie. Keep up the great videos!
Wife in the backgound doing laundry is awesome!!!!
I should become a patreon, so I could've seen this video before overcrowding my wok last week when I made my own fried rice... 😭 Now I know what to do. Thank you, Chef! 😊
i like it when chef Brian is ignoring auntie washing his laundry in the background...😂😂😂😂
aah..finally. i get humour of uncle roger and technical advice from chef tsao. my wok game is way better now from these vids :) love from Australia
You're right I had no idea about the knee thing. And a number of other aspects too. Gr8 info about the impressive setup, thank you
2:40 😂 spot on! You just know dude is wearing flip flops too! So true! 💯🤣
If I may add a suggestion: Vincenzo's Plate is an awesome Italian food ambassador channel, I'd love to see your reaction on his videos about Carbonara/Alfredo!
I’m actually saving those for when I have some special guests, like contestants from Top Chef & my pals who are still working at Beauty & Essex!
@@ChefBrianTsao looking forward to it!
Really excited for your upcoming egg fried rice.. congrats on hitting 10k subs.. and now 48.3k subs!
I always wondered how wok stations in professional kitchens are cooled. Thanks for the info.
Istg, from 3:38 onwards I was watching laundry tutorial, instead of chef reaction
I learned nothing but it was very elegant and warm/ comforting to see, 10/10 would watch again
Chef Brian, thank you so much for your insight with this egg fried rice video! I learned a lot regarding the technical and physical aspects of the kitchen setup. Also, I didn’t realize how important it was to prep your rice before using it in fried rice.
Keep up the great work!
Thank you 🙏
speaking of Nigella Lawson, can you review her Ramen weejio at some time? Because Uncle Roger had a crush on her before Auntie Esther came in lol
This is meta meta meta Asian stereotypes with the wife doing the laundry in the background 😂❤
I was waiting for this one! Yes!
Found leaving the egg which having absorbed oil helps keep everything loose and lets you break the clumps easier.
oh god that statement about materialistic expression of affection hits home so on point
perfect timing to procrastinate writing my bachelor's thesis
You’re explanation add another dimension to the video 😂😂😂
Loved the video. Food facts and your take on them are awesome. Laundry happening in the background is hilarious, but a real product of life. It's appreciated.
The chef with the coolest name in the world
Being Aleut (Alaska natives along the chain of Alaska) we share an awful lot of characteristics of a bunch of different eastern countries. Its fun to watch my life play out in a bunch of different languages tho 😂
When showing love, Asians are like German lite. 😂
I cant crack an egg effectively with two hands let alone one.
My first time seeing it done one handed was watching howles moving castle and I was like there is no way people could do it that smoothly ...
Blows my mind every time I see it done 😄
never thought bout egg breaking on flat surface really.
will try it
My Chicano uncles too had the "I can eat hotter chili/spice than you can" competitiveness (not so much in their 70s/80s).
Too many cooks are gonna spoil the stew
There ain't nobody cooking but me and you
Too many cooks are trying to get in your kitchen
The first thing you know there's something missin'
You got a real good oven, you've got a hot range, too
Let me butter your buns while you stir the stew
brian when he needs views: Ol' reliable uncle roger
100% happy to subscribe. Great video. Love people who refuse to take themselves too seriously. Love from Montreal
This was an awesome video! Going to binge more of these with my wife. Kenji Lopez Alt just dropped a book called The Wok discussing it and some applications in a home kitchen. Would be really cool to have you guys in a convo about it.
If there's one thing fascinating about Asian vs Western dining is that the dining experience is practically mirrored between the 2 cultures.
In Western Dining, the prep tends to be more mysterious, with the Customers seated in a separate dining area, and have their dishes revealed to them just before eating. Furthermore you're expected to be mild mannered and reserved while your eating your food. Eating slowly is a complement to the chef as you want to savor the experience and Socialize while eating. Eating quickly and eagerly is generally bad manners.
In Asian cultures, the customers are encouraged to watch the chefs at every step of preparation, even doing it table side, and there isn't much emphasis on revealing the final product in the presentation. Also, it is considered a complement to attack your food with Gusto, as you are so eager to taste the food. Eating your food slowly and in a reserved manner tends to show that it doesn't excite you.
Not jz simply react video, Love Brian explain cook knowledge too.. ❤❤
What a pleasure to have discovered your channel! Keep up the good work ! :) Cheers from Switzerland !
POV you’re staring at the person doing laundry in the back
😂
you should watch the RUclipsr Alex (French guy), had a great series where he learned fried rice. the part in the very beginning where he goes the a three-star Michelin Chinese restaurant to have fried rice is a sublime experience.
can't wait to see that! and hopefully , uncle roger do a reaction vid on yours as well.
Consistent water helps keep temps down and the flat table clean agree
I was so distracted by the person doing laundry in the back, keep up the good work background person.