Hey guys, a few notes: 1. As we always do with these, I feel like I need to make a quick note on our translation of “xiafan cai” (下饭菜) as ‘over rice dishes’. Some other recipe writers - e.g. Fuschia Dunlop - translate xiafan cai as “send the rice down dishes”, given that the literal meaning is that these are dishes that are very delicious *with* rice. We’ve always been big believers that translations should sound reasonably natural in the target language though, and “send the rice down” has always sounded super awkward to me. In English, there’s already cultural context for stuff that’s served ‘over rice’, so that’s what we went with. We’ve gotten criticism of this translation in the past, which I do understand (‘gaijiao’ - 盖浇 - is much closer translation for something being over rice/noodles/etc), so we’ve tried to use the term ‘rice killer’ a bit more in these videos as of late. Given that it’s sort of become a series though, we’ve decided to keep the moniker ‘over rice’… as true to the name, these *are* also dishes that are delicious over rice. 2. On that note though, I probably should’ve gone with a different translation for “Grandmother Vegetable”. ‘Grandma’s Pickles’ would likely sound a lot more natural in English. I guess I just think ‘Grandmother Vegetable’ sounds a lot more… fun? But maybe I’m starting to internalize Chinglish words a bit too much. Maybe one day we’ll have to do a recipe video for German type sexual harassment… (context: languagelog.ldc.upenn.edu/~bgzimmer/germantype.jpg ) 3. If you would like to make the Grandmother Vegetable with pork mince, use about 150g of pork and marinate with the standard marinade (1/4 tsp salt, ½ tsp sugar, ¼ tsp soy sauce, ½ tsp liaojiu a.k.a. Shaoxing wine, ½ tsp cornstarch, ~1 tsp of oil to coat). Stir fry the pork over a high flame until cooked through, then remove. Add when you would be adding the edamame. 4. Again, for the chilis, we used a combination of Heaven Facing Chilis (朝天椒) and Erjingtiao (二荆条, a.k.a. ‘two vixen chilis’) because those are what’s local to us. If you want to use habaneros for your hot chili and jalapeno for your medium chili, go for it (though you’d probably want to cut it to one or even half of a habanero). 5. The reason the tofu puffs need to be blanched for exactly two minutes is in order to balance (1) softening them up and (2) removing the grassy taste of the tofu. If you let the tofu puffs go too long in plain salt water, it can actually end up re-absorbing the grassiness that it releases in the blanch. On the flip side, if you only blanch for ~30 seconds, you’ll need to cook the tofu puffs longer in the stir fry - not *really* a problem, except the tofu’ll end up sucking up a bit *too* much oil. 6. On that note, don’t underestimate the oil quantity for the tofu puffs dish. If anything, a quarter cup might’ve been slightly on the conservative side. That’s all I can think of for now. I know many of you’ve quite liked the ‘over rice’ series, and we’re always happy to do more. Always a fun thing to eat during testing - I (Chris) tests one, Steph tests one, we eat both with some white rice… always a nice dinner. That said, we *might* start nearing the end of the “just buy this and dump it on rice” category of stuff that we really enjoy, so we might need to explore a new third category.
I love to learn the direct translations. Thank you for sharing. I think it gives insight into both the culture and the way language develops. When I was learning Spanish, and becoming immersed in Mexican immigrant culture, direct translations were like secret keys to a different world.
Always enjoy the shownotes! The essence of translation is to carry as much cultural context into a form of words the audience can relate to in their own context. You do a great job.
When I click a new CCD video and Chris's slightly sarcastic (whimsical? Quirky? Can't really describe it) voice starts talking...everything feels right in the world.
I love that you always give the volume and unit measurements in the metric system, feels refreshing to listen an american-accent speaker use those. Thanks for the recipes! I want to try the second one with a local braised meat dish I always use its leftovers to do pasta the day after.
I really wish I could have English speaking Chinese food expert friends irl at the level of Chris and Steph here to just kind of go on a trip to Chinatown and go on a massive shopping spree where they teach me all the little secret jarred condiments and pickles and everything. I feel like I've not even scratched the surface despite going to the Chinese Supermarkets for over 6 years now. I've never even heard of "grandmother pickle", but now I'm going to look for it. Thanks for this amazing content CCD! Edit: Omg... you know what would be amazing? It's not really "Chinese" I Don't think? But the Edamame choice reminded me of the Thai/SEA dishes of Stink beans, I've made those before and they're delightful. I bet they'd be super good with the pickle fry over rice.
You can go to your local language exchange groups, it's normally not difficult to find Chinese immigrant or student willing to speak to locals for practice. But if you want to meet someone who is a food expert... I don't know, that's trickier. In some places there are Chinese cooking classes that do that. By the way a lot of foods are very regional. I'm Chinese but this grandmother vegetable thing isn't a part of my culture and I've only ever had it in Hunan restaurants. You're not gonna meet one person who knows every type of Chinese cuisine. I'm often surprised by how differently we all eat, since I live in France and my Chinese speaking friends are from different regions than mine
Highly appreciate this. Hunan food, despite not having the complexity of the ma to the la, still outranks Sichuan in my book. I do remember when I lived there how my spice tolerance went through the roof, and every time I left, it would take my palate and stomach at least two weeks to adjust back to the insane level of heat. More Hunanese recipes pleaaaaaaase!
My mother's parents are both from Hunan (she was raised in Shanghai) and she said whenever her father cooked, everyone in the floor of the apartment would cough
I so wish we could actually get _named_ fresh chillies over here. But even the greengrocer at the local market can't even tell me whether today's batch of unnamed peppers are mild or spicy, or mixed up. Makes cooking such a pain. And we've got two asian supermarkets in this small, provincial town, pop 100k, but... Neither of them have tofu puffs.
I feel you. My situation is so bad that I can't even find any type of soy sauce besides the salty-watery type or any oyster sauce. my country has good dishes but sadly not enough foreign cuisine has made it to here
It's not entirely like tofu puffs but I think the braise would be fine with fried medium-firm tofu? (or anything that's not too firm but not as gelatinous as silken) Skipping the blanching step probably.
My best recommendation is to have a garden. Or find a local garden that lets you have your own bed for plants 9r find a nice patch of grass somewhere that's away from cars
@@claymoresteel We do have a roof terrace, so I probably should give this a try! Currently all planters are full with blossoming flowers for bees and other insects, but we can add more. I'll go and look for seeds now, so thanks for the suggestion!
@@zameshtan well that works, and chillies are beautiful so here's to a gorgeous and prosperous roof terrace. I myself have been looking into planting some chicken claw pepper and Thai birds eye
The grandmother vegetable one was absurdly delicious for what it was. Absolutely going to be cooking it as a weeknight staple. Would love more Hunan recipes!
Episodes like these really underscore your channel name. Brilliant. I've been looking to get out of a rut in my exploration of chinese cookery, and I think these are just the ticket.
...Sichuan edition I suppose? Or perhaps Guizhou? We can keep going with the theme, but it's gunna get increasingly dicey to find suitable random-college-student-stuff-in-a-jars, so we might need to slightly mess around with the format
@@ChineseCookingDemystified I don't know if these are rice killers per se, but I am intrigued by Wang Gang's recent presentation of 48 dipping sauces. ruclips.net/video/UfE8FqaZewQ/видео.html I'm a solo diner, so making hotpot is more than I want to tackle, but whipping up a delicious 6-8 ingredient sauce to pour over hot rice sounds right up my alley.
@@UraniumFire We also watched his recent 48 dipping sauce video. It's very cool and it's actually a classic example of how a Chinese chef without much prior exposure to other non-Chinese cuisines approach other cooking systems.
@@ChineseCookingDemystified I think it would be okay to break the trend as needed. You can even run the complete opposite direction and do three that are reserved for the most crazy and insane hardcore types. I know I wouldn’t make it, but learning about it would still be really interest (to me anyway.)
I love the tip about blanching the tofu puffs for exactly 2 min - I think the weird grassy/plastic taste is why I find them off putting in general. But maybe the blanching treatment and this highly flavoured recipe will help me come around to them!
My local Chinese grocery had the "appetizing spicy pickle" suggested as an alternative so I gave the first recipe a shot using an anaheim chile and about one and a half jalapeños. The heat level was no joke, with even a reduced portion of the pickles contributing far more heat than the peppers. Good flavor, though
I know it’s not ideal but if I’m broke or I forgot to buy chillies, I’ve used whatever chilli sauce I have, crushed chilli from a jar or even some chilli powder. Not as pretty but still tastes great.
I recreated the second dish but with some alterations. Due to health reasons I'm temporarily on a very restrictive diet that prohibits sugar, rice AND soy, among other things (yikes, I know). But glad to have made the dish work! Instead of soy I used coconut amino acid... It's really not the same but I was surprised it did the trick well enough. I swapped sugar for a little bit of stevia. In terms of rice I cooked cauliflower rice, which doesn't really hit the spot. So in addition, to make the dish more filling, I also shallow fried some aubergine and added it in at the end. I was skeptical whether this would work but the flavours complimented each other pretty well actually and it definitely made the dish more filling. Then I served with a simple stir fryed cabbage. Thanks for a great video as always and I'd really be interested to hear your thoughts on coconut aminos. Are they a decent sub for someone who is strictly no soy?
for subbing soy sauce I'd personally go with oyster sauce + a bit of fish sauce if at all possible? my father uses a coconut amino product in place of soy sauce in his diet (more of a sodium thing) - I'm not the biggest fan, but it's certainly not a terrible product or anything regardless, do make the substitutions that make sense for you :)
Well I pepper-sprayed myself by adding the hot chilis in with the aromatics, but otherwise this made for a very tasty dish! Next time I'll add the hot chilis closer to the end I think.
Ha, once we do a fifth one I'll make a playlist, but here ya go: ruclips.net/video/g5Qq_w7hLR8/видео.html ruclips.net/video/D2BSrIXrpNU/видео.html ruclips.net/video/ZAkpLrvhoSg/видео.html
It's been pretty comfortable, ~10-15C! Unfortunately the last couple days have been a bit pollution-y though. It was absolutely gorgeous when we first got back in from Sichuan
You can ask for more Cantonese recipe. It usually avoid chili peppers as much as they can. Chili peppers is more popular in inland China due to shortage of spices compare to costal China. Isn't that the reason why paprika is popular in Hungry?
Just substitute mild chilies that you can tolerate for the flavor and a little kick notapeno has the flavor without the heat and Anaheim is tasty without making your mouth explode lol.
Over rice food just speaks to my soul. You mentioned Hunan cuisine as a whole could fit into this type of video... do you have any recommended Hunan-specific cookbooks, RUclips channels, recipe sites, etc? :)
Hey. I love your blog very much, I am vegan and learning some of your techniques and recipes. From here I come, there are no tofu puffs and I am trying to learn how to make it from the first stage of soy milk, using the right coagulant, frying temperature and more tips if you have or even a video of the preparation process. All my attempts to learn from Chinese sites with the help of google translation failed. I’d be very happy to see more vegan recipes. Thank you guys
Now there is a thing I don't understand yet. Some time ago I bought myself a stainless steel wok and seasoned it as recommended. I put so many coatings on the wok that it switched colors from shiny steel to a smooth and even black. Your wok doesn't look like you were doing that. Now my question, is all that non-stick ability coming from just the Long-yao?
Love these! Quick question regarding one of your previous xiafan cai-videos. I picked up a jar of Lao Gan Ma tofu in a red oil. Is this the equvivalent of Furu, but with chili? :)
Yup, this stuff, right? famulei.ph/products/laoganma-red-chili-oil-beancurd-fermented-tofu-260g There's of course also the san ding, too, which's decidedly not furu and more like a standard LGM chili oil: www.desertcart.ec/products/48637653-laoganma-kohlrabi-peanuts-amp-tofu-in-chilli-oil-280-g
The amount of chilies scream Hunan if nothing else LOL (though I'm sure they use way way WAAAYYYY more). Have leftover roast duck at home, so definitely going to give this a try (maybe with less chilies ^^;;)
One quick note as someone who watches with subtitles on, the card notes on white background at the bottom conflict with the subtitles. I highly recommend moving those up or to another location.
Love your channel - this is just fyi (from 日系人): edamame is pronounced eh-dah-mah-meh (first and last syllable has the same short “eh” vowel sound, and not long E)
Shunde is completely green, for now at least. In Shenzhen (where we used to live, and where we have a number of friends), you need a 48 hour COVID test to leave the city, which's a pain. I'd gather it's 50/50 whether we'll be able to go back to Zhaoqing for CNY to see Steph's parents - if we need a 48 hour test, we'd rather not take the risk. It's alright, we're mostly planning on staying in Shunde for about a month until the Olympics/Omnicron scare ends, then we'll move around the country after that time.
Can you make a video about webpages (like weee here) that sell you all the good Chinese (Asian) ingredients in Western + countries ? I eg live in Berlin, some stuff I can’t get here orrr it’s expansive af. Curious to learn about other ways 🍱
Hello, I know this is a long shot, but do you know of a Taiwanese dish that has eggs cooked in a flavor broth for 8+ hours. My grandma used to make them, and I’ve basically recreated the recipe, but I just wanna know if it has a name. It’s similar to sauna eggs, but she just cooked them in a tofu beef broth for at least 4-6 hours after hard boiling. Anyway, she was poor, so it would be a cheap version of whatever it actually was, or maybe it was something unique. If you know thanks, if not no big deal it’s just a shot in the dark
@@ChineseCookingDemystified thank you so much! It is the iron eggs, it’s really hard to figure this out as an American with only, soy eggs, and brown all the way through as your search criteria.
Lol, I thought at first that they were saying that Hunan cuisine is "bad at cooking rice", which of course, it is not! I mistakenly read the word "murdering" as something bad; as in, "they kill/ruin the rice"; trust me, thanks to Uncle Roger, I've seen people do some terribly murderous things to rice, (Jaime Oliver, Rachel Ray, etc) but that's not the case here, thankfully... I see now that they mean to say that "these dishes are very tasty with rice". (I forgot that "murdering" can be a term for "chowing-down/cleaning your plate/eating a lot" in Canada and UK.)
Uummm questions. Has anyone in history ever tried eating the roots from a rice plant? Are they edible? I can't find answers anywhere on the internet so far and I'd like to find a way to use as much of the plant when I grow it as possible
Hey guys, a few notes:
1. As we always do with these, I feel like I need to make a quick note on our translation of “xiafan cai” (下饭菜) as ‘over rice dishes’. Some other recipe writers - e.g. Fuschia Dunlop - translate xiafan cai as “send the rice down dishes”, given that the literal meaning is that these are dishes that are very delicious *with* rice. We’ve always been big believers that translations should sound reasonably natural in the target language though, and “send the rice down” has always sounded super awkward to me. In English, there’s already cultural context for stuff that’s served ‘over rice’, so that’s what we went with. We’ve gotten criticism of this translation in the past, which I do understand (‘gaijiao’ - 盖浇 - is much closer translation for something being over rice/noodles/etc), so we’ve tried to use the term ‘rice killer’ a bit more in these videos as of late. Given that it’s sort of become a series though, we’ve decided to keep the moniker ‘over rice’… as true to the name, these *are* also dishes that are delicious over rice.
2. On that note though, I probably should’ve gone with a different translation for “Grandmother Vegetable”. ‘Grandma’s Pickles’ would likely sound a lot more natural in English. I guess I just think ‘Grandmother Vegetable’ sounds a lot more… fun? But maybe I’m starting to internalize Chinglish words a bit too much. Maybe one day we’ll have to do a recipe video for German type sexual harassment… (context: languagelog.ldc.upenn.edu/~bgzimmer/germantype.jpg )
3. If you would like to make the Grandmother Vegetable with pork mince, use about 150g of pork and marinate with the standard marinade (1/4 tsp salt, ½ tsp sugar, ¼ tsp soy sauce, ½ tsp liaojiu a.k.a. Shaoxing wine, ½ tsp cornstarch, ~1 tsp of oil to coat). Stir fry the pork over a high flame until cooked through, then remove. Add when you would be adding the edamame.
4. Again, for the chilis, we used a combination of Heaven Facing Chilis (朝天椒) and Erjingtiao (二荆条, a.k.a. ‘two vixen chilis’) because those are what’s local to us. If you want to use habaneros for your hot chili and jalapeno for your medium chili, go for it (though you’d probably want to cut it to one or even half of a habanero).
5. The reason the tofu puffs need to be blanched for exactly two minutes is in order to balance (1) softening them up and (2) removing the grassy taste of the tofu. If you let the tofu puffs go too long in plain salt water, it can actually end up re-absorbing the grassiness that it releases in the blanch. On the flip side, if you only blanch for ~30 seconds, you’ll need to cook the tofu puffs longer in the stir fry - not *really* a problem, except the tofu’ll end up sucking up a bit *too* much oil.
6. On that note, don’t underestimate the oil quantity for the tofu puffs dish. If anything, a quarter cup might’ve been slightly on the conservative side.
That’s all I can think of for now. I know many of you’ve quite liked the ‘over rice’ series, and we’re always happy to do more. Always a fun thing to eat during testing - I (Chris) tests one, Steph tests one, we eat both with some white rice… always a nice dinner. That said, we *might* start nearing the end of the “just buy this and dump it on rice” category of stuff that we really enjoy, so we might need to explore a new third category.
I love to learn the direct translations. Thank you for sharing. I think it gives insight into both the culture and the way language develops. When I was learning Spanish, and becoming immersed in Mexican immigrant culture, direct translations were like secret keys to a different world.
Always enjoy the shownotes! The essence of translation is to carry as much cultural context into a form of words the audience can relate to in their own context. You do a great job.
can you do under rice its stuff that absorbs the rice
Your dog is always so silly at the end. I love it. 😄
Regarding note 2...
you... don't normally do German cooking?
"because we like it, and, want to eat it" - the best reason for cooking anything
When I click a new CCD video and Chris's slightly sarcastic (whimsical? Quirky? Can't really describe it) voice starts talking...everything feels right in the world.
he sounds like ben shapiro
I want chris to narrate the videos from the CDC too!
@@sketchiefello9002 how dare you
@@Ty-ih9cu "let's say, hypothetically, that this dish is delicious-"
I like it. There's something peaceful about how he speaks, to me. I'm tired, close to falling asleep, and his narration hit me like ASMR just now
The Dog gets me every time lol. Paw (hey feed me) Paw (that stuff in the bowl) Paw ( Im still here smell good) LOL Can't wait or the next one.
I grew facing heaven chilies in my garden last summer.
Oh my god
face melting.
If you have hot summers, you get hotter chilies 😭
Let's be honest, we're going to enjoy the video, click the thumbs up, and proceed to put Lao gan ma over our rice.
It. Just. Works.
Chicken flavor lao gan ma mixed with canned tuna and some diced onion 👌
So good with rice
@@rihardsrozans6920 I haven't seen chicken flavor. Where did you find it?
You’re absolutely right.
Speak for yourself Todd, a lot of these over rice recipes have become my weeknight go-to
Your videos help me survive through college! Simple, fast, and tasty!!!
Keep it up!
I love that you always give the volume and unit measurements in the metric system, feels refreshing to listen an american-accent speaker use those.
Thanks for the recipes! I want to try the second one with a local braised meat dish I always use its leftovers to do pasta the day after.
I really wish I could have English speaking Chinese food expert friends irl at the level of Chris and Steph here to just kind of go on a trip to Chinatown and go on a massive shopping spree where they teach me all the little secret jarred condiments and pickles and everything. I feel like I've not even scratched the surface despite going to the Chinese Supermarkets for over 6 years now. I've never even heard of "grandmother pickle", but now I'm going to look for it. Thanks for this amazing content CCD!
Edit: Omg... you know what would be amazing? It's not really "Chinese" I Don't think? But the Edamame choice reminded me of the Thai/SEA dishes of Stink beans, I've made those before and they're delightful. I bet they'd be super good with the pickle fry over rice.
Stink beans would be awesome in this stir fry if you can get your hands on some!
there're lots of us like that in singapore.
we're mostly chinese, but we also mostly speak english. If you don't mind the singlish of course
You can go to your local language exchange groups, it's normally not difficult to find Chinese immigrant or student willing to speak to locals for practice. But if you want to meet someone who is a food expert... I don't know, that's trickier. In some places there are Chinese cooking classes that do that. By the way a lot of foods are very regional. I'm Chinese but this grandmother vegetable thing isn't a part of my culture and I've only ever had it in Hunan restaurants. You're not gonna meet one person who knows every type of Chinese cuisine. I'm often surprised by how differently we all eat, since I live in France and my Chinese speaking friends are from different regions than mine
I love any dish where not one, not two, but three types of chili are added in the first minute of explanation. I will definitely cook all of these.
Highly appreciate this. Hunan food, despite not having the complexity of the ma to the la, still outranks Sichuan in my book.
I do remember when I lived there how my spice tolerance went through the roof, and every time I left, it would take my palate and stomach at least two weeks to adjust back to the insane level of heat.
More Hunanese recipes pleaaaaaaase!
My mother's parents are both from Hunan (she was raised in Shanghai) and she said whenever her father cooked, everyone in the floor of the apartment would cough
I so wish we could actually get _named_ fresh chillies over here. But even the greengrocer at the local market can't even tell me whether today's batch of unnamed peppers are mild or spicy, or mixed up. Makes cooking such a pain. And we've got two asian supermarkets in this small, provincial town, pop 100k, but... Neither of them have tofu puffs.
I feel you. My situation is so bad that I can't even find any type of soy sauce besides the salty-watery type or any oyster sauce. my country has good dishes but sadly not enough foreign cuisine has made it to here
It's not entirely like tofu puffs but I think the braise would be fine with fried medium-firm tofu? (or anything that's not too firm but not as gelatinous as silken) Skipping the blanching step probably.
My best recommendation is to have a garden. Or find a local garden that lets you have your own bed for plants 9r find a nice patch of grass somewhere that's away from cars
@@claymoresteel We do have a roof terrace, so I probably should give this a try! Currently all planters are full with blossoming flowers for bees and other insects, but we can add more. I'll go and look for seeds now, so thanks for the suggestion!
@@zameshtan well that works, and chillies are beautiful so here's to a gorgeous and prosperous roof terrace. I myself have been looking into planting some chicken claw pepper and Thai birds eye
That call out on the Amazon price for Grandma's dish. Spot on, had me lol'ing!
The grandmother vegetable one was absurdly delicious for what it was. Absolutely going to be cooking it as a weeknight staple. Would love more Hunan recipes!
I LOVE these videos because it takes very little time in my busy life AND my super Irish meat, cheese, and potatoe loving hubby DEVOURS these recipes.
Thanks for the vegetarian recipe! Appreciate it.
Wonderful! Thanks for all the delicious ideas that are reasonable to do with little prep!
We just made the braised tofu puffs variant and WOW, what an absolute winner of a dish! Thank you so much for these videos.
Episodes like these really underscore your channel name. Brilliant. I've been looking to get out of a rut in my exploration of chinese cookery, and I think these are just the ticket.
Dog immediately appearing for snacks as soon as you start shredding chicken, aww
I love how your dog was waiting patiently and obediently to get a little bite!
Sooooo, when are we going to get the fifth installment?
...Sichuan edition I suppose? Or perhaps Guizhou? We can keep going with the theme, but it's gunna get increasingly dicey to find suitable random-college-student-stuff-in-a-jars, so we might need to slightly mess around with the format
@@ChineseCookingDemystified guizhou one would be so good 求求你了
@@ChineseCookingDemystified I don't know if these are rice killers per se, but I am intrigued by Wang Gang's recent presentation of 48 dipping sauces. ruclips.net/video/UfE8FqaZewQ/видео.html
I'm a solo diner, so making hotpot is more than I want to tackle, but whipping up a delicious 6-8 ingredient sauce to pour over hot rice sounds right up my alley.
@@UraniumFire We also watched his recent 48 dipping sauce video. It's very cool and it's actually a classic example of how a Chinese chef without much prior exposure to other non-Chinese cuisines approach other cooking systems.
@@ChineseCookingDemystified I think it would be okay to break the trend as needed. You can even run the complete opposite direction and do three that are reserved for the most crazy and insane hardcore types. I know I wouldn’t make it, but learning about it would still be really interest (to me anyway.)
This is exactly what I needed, very lockdown friendly recipe that uses leftovers and pairs well with shelf stable crabs...
The colors of the dishes look beautiful!
Honestly, you really can't go wrong with toppings on rice😋
Yeah we're gonna need a part 5
It´s 01:30 in the Night, and i just watch these Video and get hungry as i watch... Greetings from germany ! Love this channel.
I love the tip about blanching the tofu puffs for exactly 2 min - I think the weird grassy/plastic taste is why I find them off putting in general. But maybe the blanching treatment and this highly flavoured recipe will help me come around to them!
Awesome stuff as usual. Thanks for all the rice murdering dishes. Much appreciated
My local Chinese grocery had the "appetizing spicy pickle" suggested as an alternative so I gave the first recipe a shot using an anaheim chile and about one and a half jalapeños. The heat level was no joke, with even a reduced portion of the pickles contributing far more heat than the peppers. Good flavor, though
"Because we like it, and want to eat it" +1
I love Hunan tofu with mixed vegetables! I'm going to have to try one of these recipes! Thanks 💞
I know it’s not ideal but if I’m broke or I forgot to buy chillies, I’ve used whatever chilli sauce I have, crushed chilli from a jar or even some chilli powder. Not as pretty but still tastes great.
I love these 'over rice' episodes; I wish you were my neighbors.
I'm literally addicted to this channel
I recreated the second dish but with some alterations.
Due to health reasons I'm temporarily on a very restrictive diet that prohibits sugar, rice AND soy, among other things (yikes, I know). But glad to have made the dish work! Instead of soy I used coconut amino acid... It's really not the same but I was surprised it did the trick well enough. I swapped sugar for a little bit of stevia. In terms of rice I cooked cauliflower rice, which doesn't really hit the spot. So in addition, to make the dish more filling, I also shallow fried some aubergine and added it in at the end. I was skeptical whether this would work but the flavours complimented each other pretty well actually and it definitely made the dish more filling. Then I served with a simple stir fryed cabbage.
Thanks for a great video as always and I'd really be interested to hear your thoughts on coconut aminos. Are they a decent sub for someone who is strictly no soy?
for subbing soy sauce I'd personally go with oyster sauce + a bit of fish sauce if at all possible? my father uses a coconut amino product in place of soy sauce in his diet (more of a sodium thing) - I'm not the biggest fan, but it's certainly not a terrible product or anything
regardless, do make the substitutions that make sense for you :)
Well I pepper-sprayed myself by adding the hot chilis in with the aromatics, but otherwise this made for a very tasty dish! Next time I'll add the hot chilis closer to the end I think.
Thanks for the explanation of the "rice killer" label, but man it's strange to hear how a dish "murders rice."
Killllerrrrr
It makes you devour those rice quickly.
Dog pawing at the closed fist as if he thinks there’s a treat hidden there 😆💜💓✨
You might wanna move where you put the ingredient lists from the bottom of the video, subtitles tend to cover it.
I am so excited to make these. : )
I love these videos. Can't wait to watch #5 :)
Could you show me the link to other xiafancai videos?
Ha, once we do a fifth one I'll make a playlist, but here ya go:
ruclips.net/video/g5Qq_w7hLR8/видео.html
ruclips.net/video/D2BSrIXrpNU/видео.html
ruclips.net/video/ZAkpLrvhoSg/видео.html
3:42 "mother please, offer me some chicken scraps"
Looks delicious. I like Steph's cozy sweater! What's the weather like there?
It's been pretty comfortable, ~10-15C! Unfortunately the last couple days have been a bit pollution-y though. It was absolutely gorgeous when we first got back in from Sichuan
Ah, yes, more recipes to make me despise the extremely limited selection of exotic produce at my rural midwestern grocery store.
One day I want to be kicked out of their apartment so I can hear Chris saying, "annnd, out." then get pushed out the door
When I lived in Shenzhen, my go to dish from a hunan joint was 一碗香 ^^
Hunan cuisine also has some awesome rice and wheat noodle soups! More hunan food please!
"...bird's eye if you're a masochist" me: HEHEHHEHEEHHE
Pupper begging for chicken was a nice touch.
This is really getting my mouth watering
My mom loves tofu dishes. I’ll be sure to send this to her
Have you thought of making tshirts with “But first, longyao ” emblazoned on front?
Every time you make a video like this, I really wish I could handle the spice of chili peppers. You make it look so tasty that I want to try anyway!
You can ask for more Cantonese recipe. It usually avoid chili peppers as much as they can. Chili peppers is more popular in inland China due to shortage of spices compare to costal China. Isn't that the reason why paprika is popular in Hungry?
Just substitute mild chilies that you can tolerate for the flavor and a little kick notapeno has the flavor without the heat and Anaheim is tasty without making your mouth explode lol.
Love that the schnauzer legs came from nowhere.
The little 'helper' at 3:40 🤣
Over rice food just speaks to my soul. You mentioned Hunan cuisine as a whole could fit into this type of video... do you have any recommended Hunan-specific cookbooks, RUclips channels, recipe sites, etc? :)
Fuchsia Dunlop did a Hunan cuisine book a while ago, but I think it's out of print
@@IAmTheUltimateRuler ah tysm! I'll have to do some digging
what does the blanching of the puffed tofu do
Softens it quite a bit, as well as remove the grassy taste of the tofu
@@ChineseCookingDemystified thank you!
@@Boozamooz and get rid of some excess oil bc tofu puffs are basically deep-fried tofu
Thank you I was wondering if anyone else asked that question :)
Your eggs have such vibrant orange yolks!
FIRST LONGYAU!
Can be a T-shirt
What special treat made your adorable pup beg for more?
太棒了，我非常喜歡 👍👍👍
3:43 Doggie wants some too.
tried #2 w some shredded chicken thighs and holy shit this slaps
once again great stuff! thank you 💖
OMG your puppers is so cute!
The dog is the cutest!
Really like the tofu puff recipe
Hey. I love your blog very much, I am vegan and learning some of your techniques and recipes. From here I come, there are no tofu puffs and I am trying to learn how to make it from the first stage of soy milk, using the right coagulant, frying temperature and more tips if you have or even a video of the preparation process. All my attempts to learn from Chinese sites with the help of google translation failed. I’d be very happy to see more vegan recipes. Thank you guys
They have a video on fresh tofu.
@@christopherstein2024 I saw it. What I’m looking for is the whole process of making Tofu Puffs
@@urbani77 Ah, my bad
that dog lives a good life!
4:17 I would recommend a more neutral oil instead of olive oil for this particular dish. Speaking from experience 😅
Now there is a thing I don't understand yet. Some time ago I bought myself a stainless steel wok and seasoned it as recommended. I put so many coatings on the wok that it switched colors from shiny steel to a smooth and even black.
Your wok doesn't look like you were doing that.
Now my question, is all that non-stick ability coming from just the Long-yao?
Love these! Quick question regarding one of your previous xiafan cai-videos. I picked up a jar of Lao Gan Ma tofu in a red oil. Is this the equvivalent of Furu, but with chili? :)
Yup, this stuff, right? famulei.ph/products/laoganma-red-chili-oil-beancurd-fermented-tofu-260g
There's of course also the san ding, too, which's decidedly not furu and more like a standard LGM chili oil: www.desertcart.ec/products/48637653-laoganma-kohlrabi-peanuts-amp-tofu-in-chilli-oil-280-g
@@ChineseCookingDemystified Yea, that's the one! Thanks!
Nice. How spicy is the 2nd dish?
Thank you for the vegetarian option!
The amount of chilies scream Hunan if nothing else LOL (though I'm sure they use way way WAAAYYYY more).
Have leftover roast duck at home, so definitely going to give this a try (maybe with less chilies ^^;;)
could you tell me where did you buy eggs Pleeeease? looks delicious.
I need y'all to tell me you gave the dog some of that chicken.
I love the Human Providence! LONG YAO FOR EVER
3:45 someone is smelling that delicious chicken and is asking for some :D
One quick note as someone who watches with subtitles on, the card notes on white background at the bottom conflict with the subtitles. I highly recommend moving those up or to another location.
Ah fair, noted.
Please do more hunan style food!
cute doggy💕
can't wait to make the pork and egg one!!
From the look of this stuff I'm going to be punishing my toilet a few hours after eating 😱🔥
msg labeled as "actually pretty tasty" got me rolling!
Love your channel - this is just fyi (from 日系人): edamame is pronounced eh-dah-mah-meh (first and last syllable has the same short “eh” vowel sound, and not long E)
Unrelated to the video, how have you been affected by restrictions as well as the virus?
Shunde is completely green, for now at least. In Shenzhen (where we used to live, and where we have a number of friends), you need a 48 hour COVID test to leave the city, which's a pain.
I'd gather it's 50/50 whether we'll be able to go back to Zhaoqing for CNY to see Steph's parents - if we need a 48 hour test, we'd rather not take the risk. It's alright, we're mostly planning on staying in Shunde for about a month until the Olympics/Omnicron scare ends, then we'll move around the country after that time.
I love Hunan thanks so much for this video
That all looks great.
Can you make a video about webpages (like weee here) that sell you all the good Chinese (Asian) ingredients in Western + countries ? I eg live in Berlin, some stuff I can’t get here orrr it’s expansive af. Curious to learn about other ways 🍱
Just fabulous guys :-)
Love it thank you!
You had me at chili-laced
Hello, I know this is a long shot, but do you know of a Taiwanese dish that has eggs cooked in a flavor broth for 8+ hours. My grandma used to make them, and I’ve basically recreated the recipe, but I just wanna know if it has a name. It’s similar to sauna eggs, but she just cooked them in a tofu beef broth for at least 4-6 hours after hard boiling.
Anyway, she was poor, so it would be a cheap version of whatever it actually was, or maybe it was something unique. If you know thanks, if not no big deal it’s just a shot in the dark
Sounds like 卤蛋/ludan or the Taiwanese 铁蛋/tiedan to me, not sure, but I'm 90% confident.
@@ChineseCookingDemystified thank you so much! It is the iron eggs, it’s really hard to figure this out as an American with only, soy eggs, and brown all the way through as your search criteria.
can you do under rice
❤️ thank you
Lol, I thought at first that they were saying that Hunan cuisine is "bad at cooking rice", which of course, it is not! I mistakenly read the word "murdering" as something bad; as in, "they kill/ruin the rice"; trust me, thanks to Uncle Roger, I've seen people do some terribly murderous things to rice, (Jaime Oliver, Rachel Ray, etc) but that's not the case here, thankfully... I see now that they mean to say that "these dishes are very tasty with rice". (I forgot that "murdering" can be a term for "chowing-down/cleaning your plate/eating a lot" in Canada and UK.)
Uummm questions. Has anyone in history ever tried eating the roots from a rice plant? Are they edible? I can't find answers anywhere on the internet so far and I'd like to find a way to use as much of the plant when I grow it as possible
Can you make a Hong Kong style 鐵板餐？ Steel plate steak.