Support my channel + get early access to my videos > www.patreon.com/blondieinchina Follow me on Instagram and TikTok for more food adventures! @blondieinchina
It is recommended to go to Shu nan Bamboo Sea and CHUAN XI Bamboo Sea in Sichuan for vacation. The ancient buildings, huge bamboo forests and bamboo forest food there are very Chinese. It is also the location for Hollywood, Kung Fu Panda, Crouching Tiger, Hidden Dragon, and Mulan.
The cabbage dish is essentially a consomme--a clarified soup made from a combination of meats and bones. The fact that it's clear and looks like plain "boiled water", and yet explodes with flavor when you drink it, is the selling point of this dish. Love your channel!
yeah the soup is definitely the essence of the dish. It is similar to consommé but there are some specific things that make this dish not just essentially consommé. Kaishui Baicai‘s stock is generally made from a combination of pork rib, jinhua ham, scallops, chicken. Different to consommé, instead of using egg white to clarify the soup, finely chopped chicken breast meat or pork loin is generally used.
@@hediyin4952Finely chopped or ground meat is often added to consomme too during the clarification process. French chefs will usually say it's to add back flavour that is lost during the clarification process, but it's proteins just like egg whites, so it will also help with clarification.
In fact, it hasn't been long since chili peppers were introduced to China. Therefore, traditional Sichuan cuisine is not spicy. There is a saying that goes, "一菜一格,百菜百味"which is mean"Every dish has its own flavor, and every dish has its own taste." Traditional Sichuan cuisine is particularly complicated to prepare, which is why it tends to be more expensive. As a result, it is less affordable for most people to regularly consume non-spicy Sichuan dishes.
About twenty years ago, a chef that used to work at my mother's restaurant opened his own place in Chicago's Chinatown. He served the chicken tofu dish when I visited. First and only time I had it.
Literally invented tourism, queen of food vlogging! But in all seriousness.... your videos make me want to go to visit China so bad, thank you for all of these videos introducing people to new foods and places that otherwise I'm sure none of us never would have known existed!! Your videos have such a positive vibe and I feel like really calm and happy whenever I watch them. Always looking forward to more! XOXO and hope you have an amazing day Amy!
Using tofu to make dishes that like meat is called "Eating vegetarianism but not seeing vegetarianism"（吃素不见素/Chi su bu jian su）,but what's even more difficult is "Eating meat but not seeing meat"（吃荤不见荤/Chi hun bu jian hun）, using meat to make dishes that not like meat, actually the soup in "Kaishui Baicai" is meat soup
It is recommended to go to Shu nan Bamboo Sea and CHUAN XI Bamboo Sea in Sichuan for vacation. The ancient buildings, huge bamboo forests and bamboo forest food there are very Chinese. It is also the location for Hollywood, Kung Fu Panda, Crouching Tiger, Hidden Dragon, and Mulan. The historic site of nan shan bamboo sea in Sichuan has a history of 3,500 years
That cabbage soup is orignally made for the emperor in Qing dynasty , very very complicated process . I think nowday they still serve this dish as state banquet.
It would be more ideal if the cafeteria served all-you-can-eat style since they're feeding athletes who don't have to be concerned about portion control. That faux tofu dish just looks like egg white, tbh.
I remember how sad I was when I came to the US decades ago and first tried chicken. It was rubbery and almost tasteless. And chicken breasts were massive.
Dispensable. It’s made from bamboo and as home of giant panda, Sichuan yields abundant bamboo. It would be considered highly offensive by customers otherwise.
Blondie, do you know there is flying cameraman now? You do not need a pole and the flying robot can follow your face or back shooting the videoes for you.
Amy, I think you might find it interesting to research on how that "steamed Chinese cabbage in broth" was made. 10 hours for just boiling a cabbage, it is not a simple boiling.
gluten free is not a big concept here in china because the main carb chinese eat is rice which is already gluten free. There are a few products in supermarkets thats labeled as gluten free but if you go to a restaurant and ask for gluten free dishes most people wouldnt understand what it means
@@shuqinxu7619 Oh I see. Here in Spain every restaurant has to show the allergic chart info so costumers could eat safely. I was wondering how’s this in China, since I wanna travel soon and gluten is not for me (not celiac disease but gluten intolerance here, so I shouldn’t eat a lot), i’m worried mostly about sauces since almost every fermented sauce has wheat on it :(
Blondie, you should go to 山東曲阜， try the Confucius family dishes which are the most popular dishes for rich people in Beijing now. Confucius can not only teach you the philosophy but also the cooking art of their family.
Support my channel + get early access to my videos > www.patreon.com/blondieinchina
Follow me on Instagram and TikTok for more food adventures! @blondieinchina
derk filmed?
It is recommended to go to Shu nan Bamboo Sea and CHUAN XI Bamboo Sea in Sichuan for vacation. The ancient buildings, huge bamboo forests and bamboo forest food there are very Chinese. It is also the location for Hollywood, Kung Fu Panda, Crouching Tiger, Hidden Dragon, and Mulan.
The historic site of nan shan bamboo sea in Sichuan has a history of 3,500 years
The cabbage dish is essentially a consomme--a clarified soup made from a combination of meats and bones. The fact that it's clear and looks like plain "boiled water", and yet explodes with flavor when you drink it, is the selling point of this dish. Love your channel!
对的，这到菜的精华和时间都花在了高汤上，喝汤才是精华。
yeah the soup is definitely the essence of the dish. It is similar to consommé but there are some specific things that make this dish not just essentially consommé. Kaishui Baicai‘s stock is generally made from a combination of pork rib, jinhua ham, scallops, chicken. Different to consommé, instead of using egg white to clarify the soup, finely chopped chicken breast meat or pork loin is generally used.
@@yongzhu8454是鸡蓉，他放了鸡蓉！😂
@@hediyin4952Finely chopped or ground meat is often added to consomme too during the clarification process. French chefs will usually say it's to add back flavour that is lost during the clarification process, but it's proteins just like egg whites, so it will also help with clarification.
In fact, it hasn't been long since chili peppers were introduced to China. Therefore, traditional Sichuan cuisine is not spicy. There is a saying that goes, "一菜一格,百菜百味"which is mean"Every dish has its own flavor, and every dish has its own taste." Traditional Sichuan cuisine is particularly complicated to prepare, which is why it tends to be more expensive. As a result, it is less affordable for most people to regularly consume non-spicy Sichuan dishes.
interesting! thanks for sharing that
About twenty years ago, a chef that used to work at my mother's restaurant opened his own place in Chicago's Chinatown. He served the chicken tofu dish when I visited. First and only time I had it.
Literally invented tourism, queen of food vlogging! But in all seriousness.... your videos make me want to go to visit China so bad, thank you for all of these videos introducing people to new foods and places that otherwise I'm sure none of us never would have known existed!! Your videos have such a positive vibe and I feel like really calm and happy whenever I watch them. Always looking forward to more! XOXO and hope you have an amazing day Amy!
Chef Wang demonstrated the cabbage soup. The broth do take a long time to make.
Missed Sichuan cuisine. Keep up the quality content. 💪
Using tofu to make dishes that like meat is called "Eating vegetarianism but not seeing vegetarianism"（吃素不见素/Chi su bu jian su）,but what's even more difficult is "Eating meat but not seeing meat"（吃荤不见荤/Chi hun bu jian hun）, using meat to make dishes that not like meat, actually the soup in "Kaishui Baicai" is meat soup
Oh Yum.... Awesome winter food. Love your work Amy!
Another quality video that I enjoyed a lot! Thanks Amy!
You should make the title something to do with the university games so athletes can find this video easily!
Interesting that you managed to get access to the games' areas. 👍👍👏👏
It is recommended to go to Shu nan Bamboo Sea and CHUAN XI Bamboo Sea in Sichuan for vacation. The ancient buildings, huge bamboo forests and bamboo forest food there are very Chinese. It is also the location for Hollywood, Kung Fu Panda, Crouching Tiger, Hidden Dragon, and Mulan.
The historic site of nan shan bamboo sea in Sichuan has a history of 3,500 years
Great interviews and customary fun presentation of delicious food.
That must be the most fancy bowl of chicken soup.:D
Just love to watch you eat actual Chinese cuisine... especially the really spicy 🔥 ones.
I think the chefs have put lots of effort to this tofu stew dish, which is highly recommended and hardworking.
It’s chicken meat made to look and taste like tofu, not real tofu
I'm from Sichuan I have to say that there's 24 kinds of different flavors in Sichuan cuisine, spicy flavor only makes up about 30% of them.
Thank you, that's so cool! Have fun!
多謝！
i recommend you be conscious of cooking times for different ingredients. for example those leafy green vegetables will be mush in 5 min.
The soup of that cabbage costs a whole chicken, a duck, ham, pork, scallops….boiled for hours
Bring a fan onto your show. I always want to see their reactions.
Good news is from July 1st have High speed train from Chengdu to HK about 10 hours and more HK familes tourist to come for summer trip in Chengdu.
实话说，川菜70%都不是辣菜，只是辣菜容易让人记住，所以更吸引各地食客。不辣的川菜很精致，做起来也复杂，所以价格也很贵。就像这两道菜，一个鸡豆花，一个开水白菜，都是国宴菜品，招待各国领导人的。做起来很繁琐非常费时间，单价也就很高。就这么一口白菜大概68-98元之间。
外国人的舌头对开水白菜基本无感，她们会觉得这和上汤煮白菜没啥两样，就只有菜品的卖相是比较惊艳她们。
@@阿靨 那可不一定，白人一般不怎么吃辣的
@@cyclemans 白人确实大部分不吃辣，但他们的味蕾的调教，跟我们还是不是一个体系出来，有些外国人就不明白为什么我们爱吃白切鸡，他们觉得没什么味道。你说外国人清淡吧，也对，他们健身的就爱水煮鸡胸肉，他们白人饭会拿着一个灯笼椒或胡萝卜生啃。我们即便生吃也不想吃得这么糙，弄点生菜包和凉拌不香吗
Wow, the Tofu like chicken is really interesting ! Never know of that side of Sichuan food.
鸡豆花和开水白菜做起来都非常麻烦 讲究的是一碗鸡汤不见一滴油 重要的就是洗油的过程 川菜很丰富的 分好几个派系 分为上河帮川菜 官府川菜 南堂帮川菜 下河帮川菜 做法丰富，煎炒烹炸墩凉拌等等， 味型更是丰富 12种味型 ，单是其中的辣的味型就分为麻辣 甜辣 酸辣 香辣 胡辣这几种，还有鱼香味型 比如鱼香肉丝 鱼香茄子 鱼香排骨面，还有比如 荔香型，荔香烤鱼什么的，不同味型搭配不同做法都有很多不同的代表菜， 比如酸辣的可以做凉菜凉拌三丝，也可以做热菜酸辣土豆丝或者泡椒鸡杂，酸菜鱼，也可以做小吃酸辣粉，这些川菜的味型是复合味型 不是单一味道 比较有层次 比如辣的里带点甜（就像你吃的甜水面），或者辣里带点酸，酸里带点甜。有些菜清的又很清 就像你吃的这2道古法川菜鸡豆花和开水白菜 一滴油 你都看不到，给人选择性，就像火锅和串串的设计 鸳鸯锅 給你一半辣一半清汤 随便你自己口味 比较尊重不同人的选择
This looks incredible!
Wow, amazing canteen for a university, more like a restaurant. Can't imagine what the other facilities are like for the university.
Spicy girl at heart lol! Love it 😊 I really like spicy food too!!
That cabbage soup is orignally made for the emperor in Qing dynasty , very very complicated process . I think nowday they still serve this dish as state banquet.
Obsessed with how early I got here hehe
7:44 In terms of the "liang fen", Zunyi (遵义) has the best Liang Fen in China imo.
I honestly think if I went to China, I’d be obese by the time I left, all the food just says eat me, and I’d happily oblige.
6:50 The Fish Mint just like Cilantro and the Green Onion. Some people hate it to die and Some people love it to die.
and like durian, stinky tofu, or river snail noodles😂
I am really missing my Chengdu.
For some reason, now I'm expecting a collab with Chef Wang Gang 王刚
TOTALLY Please do a collab with Chef Wang Gang 王刚!!
开水白菜 would be more complicated than this. You would see the chef pouring hot chicken broth on the cabbage, which will later blooms like flower
其实开水白菜的精髓在于汤，视频里可以多介绍下汤是怎么做出来的 不然观众没法理解为什么要花10个小时
Lots of food for the athletes!
Amy, you're the best 美食博主 in the world!👍👍👍
Chengdu is awesome!!!
That's 1 of chef special soups, cabbage clear soup , there's a movie name kung fu chef by Samo hung
艾米，西双版纳你去过了，但玉溪、建水、蒙自也有很多独特地道的美食，有机会一定要来探索美食哦！
Wow Malaysia style "satay celup".
Wow Amyyy, you are more eating than competing! as usual... 🤣
the guy from cinema sin be like: "every time Amy says 'athletes from all over the world'... " 😂
Wow! Good move, China! Fostering international friendship! Blondie too!
It would be more ideal if the cafeteria served all-you-can-eat style since they're feeding athletes who don't have to be concerned about portion control.
That faux tofu dish just looks like egg white, tbh.
I remember how sad I was when I came to the US decades ago and first tried chicken. It was rubbery and almost tasteless. And chicken breasts were massive.
Were you describing Texas Chicken? Frankly, I've given up trying to get used to the ShiChuan peppery stuff.
the bottoms in chengdu are in for a treat
The uniform of waiters in the ChuanChuan restaurant makes me thought you were eating hotpot in Bunnings, LOL
I'll be there in 3 weeks!
Learned a new word "chickeny" 😅
Good on ya mate.
one item per skewer - i hope they find some way to reuse the skewers haha
Thanks
Chengdu, my favorite city!
放松活泼的艾米好漂亮啊。 就四川来说， 成都是一个平原， 所以物产相对丰富。 其实成都有不少的古迹可以参观啊， 美食可以和文化结合的很好鸥。 成都有杜甫草堂， 青羊宫， 武侯祠， 等等， 城外有青城山， 都讲演， 等等。 四川大学的校园及其周围也有的逛， 如果你有空的话。 四川地质丰富， 造就了壮丽奇特的景观， 只可惜我仅去过其中一小部分而已。 祝你旅途愉快。 ：）
9:15 Amy whackbang bingo!
开水白菜可是国宴哦 还可以浇水开花 纯纯的艺术品
甜水面真的好吃，甜水面不该被埋没在火锅里的，真的超棒
感谢宣传中国的美食❤
应该也叫鸡酪，以前没有做成汤菜。
Good video
Wow so delicious! Hello! I'm watching your video, have a nice day.❤🎉🎉
I like the way you talk. Perth?
最喜欢您的视频。❤❤❤！
Мне очень нравится вы!!!!
what is the name of chuan chuan "hot pot"?
I curious about the stick.. is it recycle or reuse, or dispose it after food🙄!?
Dispensable. It’s made from bamboo and as home of giant panda, Sichuan yields abundant bamboo. It would be considered highly offensive by customers otherwise.
那可是 开水白菜 啊，单单介绍这一道菜都可以开一期视频😂
FYI, asking restaurants in chengdu for less spice WON’T help😅
it does help, one just needs to emphasize it like 100 times😂
i miss noodles in CD city
Hope there's something for vegetarian and vegan athletes.
Blondie, do you know there is flying cameraman now? You do not need a pole and the flying robot can follow your face or back shooting the videoes for you.
Send love ❤
Amy，我从1年前还是2年，从新会陈皮那个视频开始关注你的，我给你推荐一个中国RUclips上的博主叫阿星探店，很多好吃的本地美食，跟美食的典故都说得出来，可以当作参考，期待你的更多美食视频。
i have to say you know much more than the most of Chinese haha
Amy, I think you might find it interesting to research on how that "steamed Chinese cabbage in broth" was made. 10 hours for just boiling a cabbage, it is not a simple boiling.
10 hours for making the bone broth. 你听过老火汤吗？
Want chaun chaun!
In Chinese cuisine, vegetables can look and taste like meat, and meat can look and taste like vegetable.
I’d love to see a gluten free tour video in Sichuan. I’ve always wondered if it would be easy to eat there
gluten free is not a big concept here in china because the main carb chinese eat is rice which is already gluten free. There are a few products in supermarkets thats labeled as gluten free but if you go to a restaurant and ask for gluten free dishes most people wouldnt understand what it means
@@shuqinxu7619 Oh I see. Here in Spain every restaurant has to show the allergic chart info so costumers could eat safely. I was wondering how’s this in China, since I wanna travel soon and gluten is not for me (not celiac disease but gluten intolerance here, so I shouldn’t eat a lot), i’m worried mostly about sauces since almost every fermented sauce has wheat on it :(
哇,你来成都啦！好想和你偶遇在街上！
As someone from a humble and rural town of China, all these dishes you eat everyday are exotic even to me. lol
Blondie, you should go to 山東曲阜， try the Confucius family dishes which are the most popular dishes for rich people in Beijing now. Confucius can not only teach you the philosophy but also the cooking art of their family.
我特别好奇的是最后那两道汤菜，对于运动员来讲，能吃饱吗？哈哈哈
哈哈哈只能多点点啦，有点像那种类似法餐的私厨，小巧精致，一看就不是家常菜😂😂
Done Done noodle make my mouth watering.
What happened with umami!!! Please say umami next time!
很棒的节目
开水白菜很麻烦的吧，大厨都要10个小时，我是做不了了
savory！！！
来南昌尝下瓦罐汤，都是要炖一天的~~
Chicken tofu...I think it's time to prank some vegans. 😂
鸡豆花和开水白菜做起来都非常麻烦 讲究的是一碗鸡汤要不见一滴油 重要的就是扫油的过程 。 川菜很丰富的 分好几个派系 分为上河帮川菜 官府川菜 南堂帮川菜 下河帮川菜 做法丰富，煎炒烹炸墩凉拌火锅干锅等等，味型更是丰富 12种味型 单是其中的辣的味型就分为麻辣 甜辣 酸辣 香辣 胡辣这几种，还有鱼香味型 比如鱼香肉丝 鱼香茄子 鱼香排骨面，还有比如 荔香型，荔香烤鱼什么的，川菜的味型是复合味型 不是单一味道 比较有层次 比如辣的里带点甜（就像你吃的甜水面），或者辣里带点酸，酸里带点甜。有些菜清的又很清 就像你吃的这2道古法川菜鸡豆花和开水白菜 一滴油 你都看不到，给人选择性，就像火锅和串串的设计 鸳鸯锅 給你一半辣一半清汤 随便你自己口味 比较尊重不同人的选择
The video feels like an advertisement for the university games. If it is it would be nice to be transparent about that.
I am a baby, I want a Whackbang Shirt - are you offering those?
Is this Amy?
finally you started to try the Chinese soup. Chinese soup is super healthy, try more.
第一次知道还有成都大学？听起来像vocational school
2018年11月30日，教育部发文正式批准成都学院更名为成都大学。
🙂🙏👍🙏🙂
👍