State Banquet Master Chef: Arhat Prawn

State Banquet Master Chef: Arhat Prawn
Hello friends! The dish Da Ye brings today is the highlight of the in New Year's Eve dinner menu and will definitely impress all guests.
This is a traditional and famous dish in Beijing 'Tan Jia Cai' series. The prawn head and tail will be cooked in two ways. Also, the presentation of this dish is unique - the prawn looks like a round belly of an Arhat, which is the origin of its name.
Compared with casual home-made dishes, this dish requires higher cooking skills as well as more attention to details. You will definitely learn a lot of solid skills from this video.
While shooting this video, Da Ye, Er Bai, and Sui Po are overwhelmed with mixed emotions - this dish presents the Da Ye's soul as a master chef.
Though Da Ye and Er Bai are in old age, their hearts never get old. Their faith of preserving delicious dishes and cooking skills will never perish.
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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