State Banquet Master Chef - Tao Hua Fan. Da Ye & Da Ma's love story (6)

Hello friends! This is a very special video, as Da Ye shows how to cook a famous Chinese imperial cuisine 'Tao Hua Fan' (Floating peach blossom), which is almost gone.
Da Ye learned this dish from Master Chang Jing, who was one of the 'Best 10 Chefs' that were awarded in the first Chinese cooking competition in 1983.
While teaching how to cook this dish, Da Ye will also show the fastest way of 'Shang Jiang' (coat the food with batter). The batter is the mixture of egg white and starch, which is specially for dishes with white sauce. Also, don't miss the video if you like crispy rice crust. The best way of cooking rice crust is also included!
P.S This is the last episode of Da Ye and Da Ma's love story. What stories do you want to hear from Da Ye? Please comment and tell us!
Hello everyone! We are Lao Fan Gu, old men from Beijing that excel at eating, cooking and chit-chatting.
Our dishes are good-looking, delicious and hardcore. Both of us used to work as chefs of China state banquets catered to government guests. Now we are retired at home. Together with our old friends, we want to share the dishes we studied and practiced when we were young, so everyone can prepare them at home and try what country leaders are catered when they visit China.
Da Ye (Zheng Xiusheng): Executive Chef of Beijing Hotel, hosted China's 50th Anniversary dinner.
Er Bai (Sun Lixin): Planned dinner menus multiple times for China state banquets hosting foreign country leaders.
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