Join the Canto Cooking Club: bit.ly/3HsLjjP Enjoying our content? Support us on Patreon - www.patreon.com/madewithlau Get the full recipe here - madewithlau.com/recipes/west-lake-beef-soup What’d you think of Daddy Lau’s recipe?
wondering for those with a corn allergy, is there an alternative to the corn starch that will produce the same effect? Tapioca starch? Potato starch? Arrowroot starch? My sister hasn't had this in years because she developed a corn allergy.
This is one of my favourite soups, however, it needs cilantro. The cilantro makes it superb. Now I know many people do not like cilantro buf for me I cannot eat this soup without it. Thanks for this beautiful recipe. I think I'll make it this weekend.
I think your family's success is not luck but good positioning with love, I feel the family warmth when I am watching the videos. One of the critical factor of your success I think is the down to earth dishes and menus, that is, we can make them easily at home. In Hong Kong we like to watch Chef Lee ka ding 李家鼎too but his dishes are so difficult to make at home and his dishes are all big banquet dishes. During the pandemic your videos help me a lot to make takeaway dishes at home. Cheers mate. Congrats again !
This really hits the spot. Loved West Lake Soup since discovering it a few years ago. All the friends loved it too. I tried another recipe but it doesn't quite have the right flavor. Of course, my kitchen was missing all the right ingredients so I subbed in round onion and carrots choppped fine. Would have loved to throw in cilantro! Again, many thanks for reinvigorating Canto cooking worldwide!!!
You guys have really done a fantastic job with this channel, i've been watching since before you reached 1/2 milliion subscribers - great recipes, good people, I love your Dad and your family.
Chef Lau, please make more soup recipes. I always want to make bean curd soup (foo jook tong) or fuzzy melon soup (dek gua tong). Many thanks for making me a better home cook. ❤
Thank you so much for this recipe. I always love you & your dad's videos! I also like it with cilantro! it's also easier to source than chives. =) - Your fellow Toishanese ABC
In my family we use coriander instead of the yellow chives for a slightly different flavor profile and a more stunning visual pop between the stark whites of the egg drop and tofu and the bright greens of the coriander and flecks of pink beef,
I love your channel ive already made your dad's shrimp stir fry which was amazing and can't wait to make more. Its so awesome seeing your dad teach and I feel I can always count on your dishes to be authentic and delicious. Best wishes to you and your family.
Thanks for the great cooking videos. The old gentleman must be a senior chef. Every dish looks good and feels good. It must be very delicious. I will study hard here.
Uncle Lau is the Chinese American Jamie Oliver! If Lau can cook, we can cook too! In the u.k. we have Jamie Oliver, in Canada we have Yan, in America we have Lau!
I just found your channel and I’m 4 videos in. I love how you ask him detailed questions as to why he does certain things. Your dad often marinates the protein for soups in cornstarch. Is that just to make the soup thick?
oh weird! the version I know uses cilantro instead of yellow chive and I always thought it was supposed to be the lily pads in the lake! still works though. thanks for another great video
love the content, would not mind if your dad cooked some 'original' recipes as well. another thought would be seeing how asian families cook western meals... i know my family did this! lol
Hi guys, years ago I used to stay when in Hangzhou on business in the then Shangri-la La hotel which fronted onto the West lake I think. My favourite dish was Beggars chicken which we had to order the day before, does Mr Lau have a recipe? Enjoy the videos and recipes thanks it gives me a real taste of Chinese and Cantonese cuisine totally different to the food we get here in the restaurants and takeaways
2:23 Please allow me to point out the cross-contamination issue at 2:25, there is still beef byproduct on the board and on the knife. The cutting board, and dirty knife cuts will transfer beef blood to the tofu brick that is going back into cold storage. Proper food safety protocol is to clean the work are between red meat and produce chopping, or pre-chop the vegetables before the beef.
Instead of leek king韮王，hongkong restaurants would use parsley 芫茜 to top the soup. But I know that many people don't like parsley and leek king is a very good choice and more luxurious.
Can you get your Dad to suggest a GOOD Chinese-style cleaver? I have 12, soon to be 13 Japanese knives that I truly love, but I lack a "big gun". That and I'd like to learn to use one, if only a shadow as well as your Dad does. I always want high-carbon, though I do have a few Shun VG10 blades. Most of my knives are white and blue steel, sans the aforementioned Shun Premiere. I'm not afraid to spend a few hundred on a knife I can pass on to my Son, and probably my grand-children as well.
I have been addicted to Chinese cuisine my whole life, and watching your videos doesn't help. I am terrible at budgeting, and would love your parents to give me some insight on meal planning. I always seem to run out of ingredients, or they tend to spoil before I can get to them. I get so excited buying ingredients, and I rarely ever plan ahead ( I know, shameful).
Kinda sorta? 😊 I guess it depends how you slice it. Porridge, stew and chowder are separate dishes differentiated mostly by their edible ingredients. Porridge is smashed grains. Stew has big chunks of meat and vegetables. Chowder usually contains seafood, roux, and cream. As I understand it, “gang/gung” vs “tong” is based solely on the liquid’s consistency. Although it’s true that corn/potato starch are common ways of achieving it, they’re there solely for thickness and not serving a foundational main ingredient role like grains, meat/veg chunks, or seafood. As one example of the different categorization, Chinese (rice) porridge is indeed a different thing, ie “zuk/jook”, and is not called “rice gung”. Maybe “gung” is the Chinese equivalent of a “roux-soup”?
@@acslater017 I learned some useful things from this post, thank you so much!! The more I understand about Chinese cooking, the smoother it goes!! Chowders can also be vegetable based, such as corn chowder (my favorite chowder!)
"West Lake Beef Soup is a Cantonese dish that has nothing to do with the West Lake in Hangzhou. This dish must be made with chopped coriander, and the word "West Lake" is a mispronunciation of the word "coriander paste" in Cantonese. 「西湖牛肉羹」是粵菜與杭州西湖無關。這菜一定要用剁碎的芫荽，「西湖」就是粵語「芫荽糊」訛音美化來的。
Be careful cutting the tofu on same board the meat was on…maybe I’m too careful. That piece that wasn’t used may grow some bugs. Cheers all. Love the show.
![Felix "Unfair" | [Stray Kids : SKZ-PLAYER]](http://i.ytimg.com/vi/Oswujxm2Ag0/mqdefault.jpg)
Join the Canto Cooking Club: bit.ly/3HsLjjP
Enjoying our content? Support us on Patreon - www.patreon.com/madewithlau
Get the full recipe here - madewithlau.com/recipes/west-lake-beef-soup
What’d you think of Daddy Lau’s recipe?
Thank You very much for the recipes, greetings from Turkey.
wondering for those with a corn allergy, is there an alternative to the corn starch that will produce the same effect? Tapioca starch? Potato starch? Arrowroot starch? My sister hasn't had this in years because she developed a corn allergy.
Love your dad's reaction when he does the final taste and goes "jeng" ... LOL. That one word sums up how pleased as punch he is!
This is one of my favourite soups, however, it needs cilantro. The cilantro makes it superb. Now I know many people do not like cilantro buf for me I cannot eat this soup without it. Thanks for this beautiful recipe. I think I'll make it this weekend.
cilantro is a must-have otherwise the soup just isn't complete in my eyes!! also a big dash of white pepper right before serving (for me anyway)
@@kc1800party yes! White pepper is a must!
Yay, 1M subscribers! Congratulations!
I think your family's success is not luck but good positioning with love, I feel the family warmth when I am watching the videos. One of the critical factor of your success I think is the down to earth dishes and menus, that is, we can make them easily at home. In Hong Kong we like to watch Chef Lee ka ding 李家鼎too but his dishes are so difficult to make at home and his dishes are all big banquet dishes. During the pandemic your videos help me a lot to make takeaway dishes at home. Cheers mate. Congrats again !
Congratulations! Y'all pulling all the OG dishes out! Total comfort vibes on this one!
看似簡單的湯，原來細咁多，真多謝這節目，very good to show the details , thank you cooking Lau’s !
This soup is perfect for a rainy day! Going to try making it now, thank you!
This really hits the spot. Loved West Lake Soup since discovering it a few years ago. All the friends loved it too. I tried another recipe but it doesn't quite have the right flavor. Of course, my kitchen was missing all the right ingredients so I subbed in round onion and carrots choppped fine. Would have loved to throw in cilantro! Again, many thanks for reinvigorating Canto cooking worldwide!!!
西湖牛肉羹我的最愛😍🥰😘多谢晒🙏❤️☘️
唔好客氣，好多謝您嘅支持！老劉㊗️您及家人健康平安幸福快樂！
This was my favorite dish as a kid and probably the only thing I would eat at a family banquet!! My mom called it “hamburger soup”
Congratulations on 1 million subs!
Congratulations for the 1M subscribers! Keep on showcasing more of the Chinese cuisine.
This is one of my favorite soups. Love the taste and consistency. Thank you, Daddy Lau!
You guys have really done a fantastic job with this channel, i've been watching since before you reached 1/2 milliion subscribers - great recipes, good people, I love your Dad and your family.
謝謝劉爸爸煑的西湖牛肉𡙡示範，十分清楚，我又學懂這味菜啊⋯⋯
不客氣，非常感謝您的支持！老劉祝福您和家人健康快樂平安幸福！
@@MadeWithLau 謝謝你的祝福🙏🏻
愿祝您和家人聖誕快樂🧑🎄新年蒙福😇
Chef Lau, please make more soup recipes. I always want to make bean curd soup (foo jook tong) or fuzzy melon soup (dek gua tong). Many thanks for making me a better home cook. ❤
fuzzy melon is more like "zit gua". The "zit" is the same character as in the word festival
Wow!!!! Just made this dish and it's excellent!!! Thank you for this recipe
Thank you so much for this recipe. I always love you & your dad's videos! I also like it with cilantro! it's also easier to source than chives. =)
- Your fellow Toishanese ABC
My favorite Chinese soup , reminds me of madam white snake every time I hear the name of the souo
In my family we use coriander instead of the yellow chives for a slightly different flavor profile and a more stunning visual pop between the stark whites of the egg drop and tofu and the bright greens of the coriander and flecks of pink beef,
Beautiful!!! I really appreciate your questions while your Dad is cooking! Thats so helpful!🙏🏻🙏🏻🙏🏻
Whoa. That knife skill turning over the block of tofu to cut perfect cubes. Imma steal that, thx!
I love your channel ive already made your dad's shrimp stir fry which was amazing and can't wait to make more. Its so awesome seeing your dad teach and I feel I can always count on your dishes to be authentic and delicious. Best wishes to you and your family.
it is interesting that each video the first question is always about what other ingredients can replace the original one
I love Westlake Beef Soup! Thank you for sharing your recipe! I’ll add some chopped cilantro to this! ☮️🖖🏽
An old (early 70's) Chinese cookbook I have has a recipe for this and for West Lake Duck
Great recipe! What cut of beef works best?
I was wondering the same.
Suggestion: Can we have your dads restaurant friends come on special episodes? I’d love to hear their stories too
Thanks for the great cooking videos.
The old gentleman must be a senior chef.
Every dish looks good and feels good.
It must be very delicious.
I will study hard here.
I heard he has 50 years of experience
Uncle Lau is the Chinese American Jamie Oliver! If Lau can cook, we can cook too! In the u.k. we have Jamie Oliver, in Canada we have Yan, in America we have Lau!
I made it, it was delicious delicious 😋 . Thank you!
just made the soup, its delicious!!!
Amazing, thank you! 👍😍💕
Love the content, can u guys PLEASE! make restaurant fried chicken wings? Gratefully appreciate it. Keep up the good work 👏 🙌 👍
Congratulations!🎉🎊🍾
Make a vlog on opening the 1 million award ,please. Congrats again.
I just found your channel and I’m 4 videos in. I love how you ask him detailed questions as to why he does certain things. Your dad often marinates the protein for soups in cornstarch. Is that just to make the soup thick?
I just made this today. It's a quick and delicious dish. Thank you for sharing!
oh weird! the version I know uses cilantro instead of yellow chive and I always thought it was supposed to be the lily pads in the lake!
still works though. thanks for another great video
Must try item. My daughter favourite soup :))
Amazing video. 😍
Congratulations on 1million subscribers. One of my favorite soups from my youth…instead of yellow chives, fresh cilantro used.
My most favourite soup!
So good!
Thank you 😊
I lov ur channel I lov chineese and seen where u get coupons and also down loaded it too
大廚蒜芯如何做飯我愛買愛吃?西湖牛肉羹我也是最喜歡的!
蒜芯炒肉絲或牛肉都很不錯，加些洋蔥不要炒得太熟。非常感謝您的支持！老劉㊗️您和家人幸福快樂！
大廚大包子的做法 我非常喜歡大包子它，但買起來太貴了甚至在打折時 2 包 6 美元?
love the content, would not mind if your dad cooked some 'original' recipes as well. another thought would be seeing how asian families cook western meals... i know my family did this! lol
Мне очень нравятся ВСЕ ВАШИ ВИДЕО, большое спасибо , Вам ! 👍👍👍I really like ALL YOUR VIDEOS, thank you very much!👍👍👍
I made this with 14 oz of ground bison instead and no chives. I multiplied everything by 1.75. It is delicious! Thank you Lau Family!
When I clicked I was thinking of Westlake, Los Angeles. 😅 I wonder if that has ever drawn Chinese to there.
Grats on 1 mil!
Hi, love your videos.
Can i have a link of portable gas hob you guys using.
Thanks
Hi guys, years ago I used to stay when in Hangzhou on business in the then Shangri-la La hotel which fronted onto the West lake I think. My favourite dish was Beggars chicken which we had to order the day before, does Mr Lau have a recipe? Enjoy the videos and recipes thanks it gives me a real taste of Chinese and Cantonese cuisine totally different to the food we get here in the restaurants and takeaways
Gives me a real taste of China and Hong Kong
I remember passing that hotel when I visited years ago 😂
So when is the cookbook coming out? Consider me signed up for the preorder!
good show
What cut of beef do you use?
Oh my brain! I started thinking in the title about West Lake by Daly City. Silly me.
Anyway, sounds delicious on a cold Bay Area night like tonight.
😎
Ha ha!! I’m not the only one who ‘saw’ local context!
What do you do with the egg yellow ? (Hong Kong Saturday at 4:09 p.m.)
Yellow chive might be hard for me to find; is there a substitute?
usually this soup is serve with cilantro instead of yellow chive
Yes, 好正！
非常感謝您的支持！老劉㊗️您和家人健康快樂！
會有星洲炒米嗎
前面的視頻已經有了，麻煩你翻看一下吧。感恩有您的支持！多謝🙏！老劉㊗️您和家人平安快樂！
2:23 Please allow me to point out the cross-contamination issue at 2:25, there is still beef byproduct on the board and on the knife. The cutting board, and dirty knife cuts will transfer beef blood to the tofu brick that is going back into cold storage. Proper food safety protocol is to clean the work are between red meat and produce chopping, or pre-chop the vegetables before the beef.
Instead of leek king韮王，hongkong restaurants would use parsley 芫茜 to top the soup. But I know that many people don't like parsley and leek king is a very good choice and more luxurious.
Learned a new Cantonese word today. It sounded like he said "fei" for parboil? I've always used "churk". Could you ask him what the difference is?
I believe “fei seoi” means parboil, or “boil for a short time”. The “fei” is the same word as to fly, move quickly.
cilantro boyz 4 life
Can you get your Dad to suggest a GOOD Chinese-style cleaver? I have 12, soon to be 13 Japanese knives that I truly love, but I lack a "big gun". That and I'd like to learn to use one, if only a shadow as well as your Dad does.
I always want high-carbon, though I do have a few Shun VG10 blades. Most of my knives are white and blue steel, sans the aforementioned Shun Premiere. I'm not afraid to spend a few hundred on a knife I can pass on to my Son, and probably my grand-children as well.
I always thought that west lake used cilantro
😮❤❤❤❤👏🏼👏🏼👏🏼👏🏼👏🏼🤩
Wait I thought this dish had coriander? That's what I actually thought the "sai" referred to
Most restaurants make it with cilantro, but the name of the soup is not named after the herb. West (西) lake- Sai- is not the same as cilantro 芫 (茜)
@@70-860 ah. I see.
Majestic INDEED
I have been addicted to Chinese cuisine my whole life, and watching your videos doesn't help. I am terrible at budgeting, and would love your parents to give me some insight on meal planning. I always seem to run out of ingredients, or they tend to spoil before I can get to them. I get so excited buying ingredients, and I rarely ever plan ahead ( I know, shameful).
I would think porridge, stew, and chowder were other words for soup.
Kinda sorta? 😊 I guess it depends how you slice it.
Porridge, stew and chowder are separate dishes differentiated mostly by their edible ingredients. Porridge is smashed grains. Stew has big chunks of meat and vegetables. Chowder usually contains seafood, roux, and cream.
As I understand it, “gang/gung” vs “tong” is based solely on the liquid’s consistency. Although it’s true that corn/potato starch are common ways of achieving it, they’re there solely for thickness and not serving a foundational main ingredient role like grains, meat/veg chunks, or seafood.
As one example of the different categorization, Chinese (rice) porridge is indeed a different thing, ie “zuk/jook”, and is not called “rice gung”.
Maybe “gung” is the Chinese equivalent of a “roux-soup”?
@@acslater017 I learned some useful things from this post, thank you so much!! The more I understand about Chinese cooking, the smoother it goes!!
Chowders can also be vegetable based, such as corn chowder (my favorite chowder!)
🤤👏❤️
Please add vietsub😍😍😍
"West Lake Beef Soup is a Cantonese dish that has nothing to do with the West Lake in Hangzhou. This dish must be made with chopped coriander, and the word "West Lake" is a mispronunciation of the word "coriander paste" in Cantonese.
「西湖牛肉羹」是粵菜與杭州西湖無關。這菜一定要用剁碎的芫荽，「西湖」就是粵語「芫荽糊」訛音美化來的。
非常感謝您的關注與指教！老劉祝福您闔家安康幸福！
Be careful cutting the tofu on same board the meat was on…maybe I’m too careful. That piece that wasn’t used may grow some bugs. Cheers all. Love the show.
Tried making it but the soup seems blend. I have to add some msg
This might taste good, but the work with the meat to get a clear soup seems like a waste of work when I see the end result!