I’m relatively new to Chinese cooking and a conscientious student. I have been frustrated by the attempts at dozens of “experts” attempting to differentiate dark and light soy sauces and their uses. You did clearly and succinctly. This video with your descriptions and links to the ingredients should be the first lesson in Chinese cooking for every novice. The wealth of information here eliminates much time and frustration from the learning process. Thank you so much.
Tomorrow is Moon Festival (Mid-autumn). The festival on the 15th of 8th month of the lunar calendar, when the moon is at its fullest 🌝Happy Moon Festival! 中秋快乐🎑 Will you try my recipe(s)? 😊
So can I just use a regular soy sauce like la choy for light soy sauce or should I look for something else? I know I will have find dark soy sauce or go to an Asian market out of town?
I am thrilled to discover I have all of these ingredients in my kitchen; thank you for the video. I absolutely love doubanjiang and find my self increasingly using it in my recipies together with fermanted black beans.
I've been watching you for years , you never age ALWAYS so beautiful, so graceful. I'm greatful to have come across your channel. Ty Miss Long, I love your culture and would love to travel to your country to learn more TY💯🙏🏽💖
Next week is chinese food week at my house and I am planning to make a few of your recipes. i screenshot every pantry ingredient in this video. I should be ready!
I am trying to shop for my kitchen and I saw your video. You have a wonderful smile. I say that because I am in a different country without my mom and your smile matches her 😢 Thank you for sharing this information
Can't help but comment about how graceful and beautiful Ling looks 😀 , am chinese but just start to cook for myself.. So I learnt so much recipes from you n this essential video it's great to begin with 😍👍💙
Thank you for this detailed informative video Miss Ling. I have purchased every item you listed. Will you please explain which liquid items are to be stored in the Refrigerator or are okay to store in the cabinet and for how long. Thank you.
Only oyster sauce and broad bean paste should be stored in the refrigerator. I’m excited about what dishes you are going to cook with the ingredients you bought. Happy cooking 😊
Thanks for another excellent video Ling, you are very interesting and informative. I appreciate all your useful tips and information. Happy Moon Festival to you and your family. Cheers!
@@ChineseHealthyCook I am so sorry Ling, I did not mean to make you sad. I miss my family too and I sympathize with you. My parents are now living in my heart and in my thoughts, I know one day we'll be together again. I am sure many people like me appreciate your peaceful energy and your soothing voice, I am grateful and I cherish the peace and comfort you lovingly bring into our lives. God bless you always! Stephane
@MusicforMe123 , don't replace Lee Kum Kee oyster sauce (the one with the panda on the label) for the "Premium" version with the woman and boy paddling the boat on the label. It is by far the superior.
Thank you, this is so helpful! Can you recommend the dry noodles you use? Are they chow mein noodles? What is Shanghai noodles? Chow fun noodles? Sorry for all the questions, can you tell I'm A noodle junkie?😂
Thanks so much! I had somethings but have now stocked up on the rest at my local Asian market. I found everything but Ya Cai, so I'm going to try again and get a bamboo steamer at the same time. I want to make your hot and sour eggplant. Thanks again for all your great recipes. I'm still making your eggdrop veggie soup for breakfast 2-3 times a week! 😋😊
Love your videos. I have everyone of those ingredients except white pepper powder. Never really had a taste for it. I use the Kadoya brand sesame oil myself and find it the most fragrant oil available. As for chili peppers I grow my own Thai chilis and they are wicked hot! They make the best chili oil ever. One thing about sesame oil I'd like to mention is that the product sold in grocery stores is sesame flavored vegetable oil with caramel coloring. A supermarket isn't the place to get supplies for Asian cooking. On a side note it's been brutally hot here in Maine and in the hot weather I tend to make cold meals so this week I made goi cuon with thinly sliced roasted chicken breast, shimeji mushrooms, bean sprouts, and grated carrot. Normally I add rice vermicelli but I had some left over bean thread noodles and used that instead. My spouse can't take spicy food so she had hers as is. I made myself a nice spicy orange dipping sauce. Funny thing I used to buy them premade from Lo's Asian market but one of the nice women working there convinced me to make my own. Even showed me which rice paper to use. They are located in Portsmouth, NH and it is one of the most friendliest markets I've been to. I'd be lost without that store! I started cooking Asian food 3 decades ago because I was having health problems and was really over weight. It is my firm that Asian cooking has been a big factor in improving our health along with us never getting sick. We don't even get the common cold and never take a flu shot. Granted it's not the only reason but the impact Asian cooking has had on our lives has been significant. Thank you for sharing your expertise.
As an Asian I am biased, but I agree with you on Asian food. Asian food is my favourite, however it covers a vast vast vast culinary landscape. One healthy aspect of Asian food is that vegetables are part of the meal. In Asian households you don't have to force Asian children to eat their veggies because they are inherently part of every meal. Also Asian children eat the same food as Asian adults.
Thank you so much for this video. I recently got interested in chinese cooking again (last time I gave up because getting these essential ingredients was too intimidating to me, there was no english or dutch on a lot of the products) and want to try again. I recently made a japanese version of mapo tofu, and bought Lee Kum Kee's doubanjiang, which some people have said is not the right one. But I don't want to throw the bottle away.
@@ChineseHealthyCook I bought a package of pixian doubanjiang yesterday and used it to make hunan pork and tofu stir fry today with a recipe from The Woks of Life and it was great. But I think in a pinch the LKK doubanjiang would have worked.
Hello sister. How are you? I love your RUclips channel and I will pray to God that your RUclips channel crooses 1 million soon. Belated Happy national and autumn day sis 💐 from my side. I really appreciate your hardwork. Hope in future I will meet with you soon. Lots of ❤️ and huge respect from India 🙏
Thank you for this video. I love Chinese food, however I am Korean and definitely favour Sichuan cuisine due to its spice and punch of flavour. This video will help me start a Sichuan food journey. Btw your English is impressive - more proper than a lot of Anglophones. Were you ever an English teacher?
Thank you for this video , you forgot the Yibin Ya Cai but you describe and use a good amount of this secret ingredient in your Dan Dan noodles and fried rice dishes . Happy Chinese Mid-Autumn Festival -- and now Chicago weather also feels like autumn so its time to make some of your spicy dishes!
What is moon festival? Very informative videos. Do share with us which type of noodles to be made as we Indians can't differentiate between all purpose floor or wheat noodles or glass.... Its difficult sometimes
Just found your channel and have watched a dozen videos so far. Do you use 5 spice powder? It seems most useful for Char Siu. What do you think? What would you use it for?
Hi Ling. After cooking professionally for 5 years, I'm still getting request to cook in people's homes after sampling my dishes but due to the outbreak, it's on hold. My products I use as follows: garlic and ginger liquid in one bottle, rice wine, shaoxing wine, oyster sauce, hoisin sauce, dark soy sauce, white pepper and raising flour to make sweet and sour dishes. I have discontinued using regular soy sauce as I find it's too watery and also discontinued sesame oil as I do not like the peanut scent smell. I don't do Sichuan often but would like to get more into it. Those are my products Ling. What do you think about it?
@@ChineseHealthyCook Ling, after cooking professionally, I need to have plenty. I often use hoisin sauce when preparing meat products. Glad you liked what you saw.
HI again :) Love your channel! So I need to use coconut aminos instead of soy, due to allergies for kids. But the black vinegar, is that soy free? thanks!
The Japanese Kadoya sesame oil is the only brand that I will buy. It is by far the superior tasting sesame oil. However it looks like you have it in a plastic bottle (it's hard to see) but I especially like it in glass bottles.
The one I showed in the video is chili bean paste, aka Doubanjiang, which is fermented broad beans with chilies and often used in Sichuan cuisine. Black bean sauce is made from black bean 😊
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4:47 It's intersting to note that you highlight the Japanese Kadoya brand of sesame oil. This is a great product. It is much better than the sesame oil from Mainland China, Hong Kong or Taiwan. I once bought a bottle of sesame oil made by Lee Kum Kee (Hong Kong), which is a premium brand selling at a similar price to Kadoya. To my disappointment, it was terrible. It even smelled bad. As an alternative to the Japanese Kadoya, the sesame oil lrom Taiwan is not bad, it is good value because it is cheaper than Kadoya. The worst sesame oil are the ones from Mainland China - cheap price but absolute poor quality, definitely to be avoided.
Nice video always inspiring. How u been with corona. Here in Australia there opening the borders before Christmas. This week my cat anniversary 😔 In memory: Mr tingles 4 Years Ago This Week In 2016 I Lost My Mr Tingles The Talking Black Cat Who Had A Human Chucky Women Child Like Voice He Would Call Me Momma Come Play After Demanding Me To Come To Him. His Best Friend Miss Smurf My Tabby Cat Had Passed Away After She Was Killed By Someone Who Lured Her Away From Her Bed And She Was Found On The Road. I decided to pay tribute to them today as mr tingles passed away on the 27th december the same week as christmas it was very hard for 4 plus years to pay tribute to him I would cry everyday since 2016 and 2018 for both 😔 his best friend miss Smurf in August 26th in 2018 when I was recovering from pneumonia thyroid issues 1 year it took to recover. They are burried with my other pets in the same grave. I had a broken heart since 2016 until today. Believe it or not mr tingles when i buried him few days later he came to my at his grave bumped me on my leg and gave me a special gift. He even khew miss Smurf was gonna pass away he showed up few days before she passed away at 450am in the morning I heard a child like voice and noticed miss Smurf was interacting with his spirit. I kept there passing inside since 2016 and earlier in 2020 I couldnt take it anymore due to it I was battling personal demons anxiety etc over there passing that's how there passing affected me but now I'm happier 😃 as I have there best friend Garmi the cat who helepd me with there passing. How did he khow she was gonna pass away? Did he come from the afterlife to accompany his best friend to the next life? I have caught there spirit in photos videos etc they have never left my side. When ever I go somewhere I feel there spirit protecting me from everything. Mr tingles when alive he would nod his head after asking him guard the house like he khew human langauge. God bless there heart Your videos had made a difference in my life when i was going through a rough time. Thanks 😃
I’m relatively new to Chinese cooking and a conscientious student. I have been frustrated by the attempts at dozens of “experts” attempting to differentiate dark and light soy sauces and their uses. You did clearly and succinctly. This video with your descriptions and links to the ingredients should be the first lesson in Chinese cooking for every novice. The wealth of information here eliminates much time and frustration from the learning process. Thank you so much.
Thank you so much for the kind words! I’m not an expert but love to share my knowledge and continue learning 😊
I can totally relate about the soy sauces. This video is super helpful.
Tomorrow is Moon Festival (Mid-autumn). The festival on the 15th of 8th month of the lunar calendar, when the moon is at its fullest 🌝Happy Moon Festival! 中秋快乐🎑 Will you try my recipe(s)? 😊
So can I just use a regular soy sauce like la choy for light soy sauce or should I look for something else? I know I will have find dark soy sauce or go to an Asian market out of town?
I have very few of these ingredients on hand in my pantry but as I cook I will get more, thank you for the list.
I am thrilled to discover I have all of these ingredients in my kitchen; thank you for the video.
I absolutely love doubanjiang and find my self increasingly using it in my recipies together with fermanted black beans.
Doubanjiang is always the must-have for my Sichuan food making. Thank you 😊
Excellent
I've been watching you for years , you never age ALWAYS so beautiful, so graceful. I'm greatful to have come across your channel. Ty Miss Long, I love your culture and would love to travel to your country to learn more TY💯🙏🏽💖
Thank you for the kind words! Our look will change (eventually), but we can forever stay young at heart 😊
Thank you for this education.
Thank You so much for telling us what we need when we are making certain dishes.
My pleasure. Chinese cooking is not intimidating if you have the right ingredients 😊
I love listening to your voice. Very soothing and relaxing. A special bonus added to your fabulous recipes.
Thanks ☺️
Thank you for all the helpful info
Thank you 😊
Ling, you are the BEST!! Wish I could be in that kitchen creating a dish with you. Thanks for all you do and teach!!!
My pleasure to share. Enjoy cooking 😊
My husband loves Chinese foods so I'm start to study to cook Chinese foods now.Thank you
Great! Enjoy Chinese cooking 👩🍳
Next week is chinese food week at my house and I am planning to make a few of your recipes. i screenshot every pantry ingredient in this video. I should be ready!
Good luck! Please share your dishes if you are on Instagram or Facebook, or email me at Chinesehealthycooking@gmail.com 😊
Oh my god,it's amazing.Now I know whats all I need for Chinese foods
I am trying to shop for my kitchen and I saw your video. You have a wonderful smile. I say that because I am in a different country without my mom and your smile matches her 😢
Thank you for sharing this information
Awe, stay safe and strong 💪
Thank you so much for posting these ingredients. It is very helpful . , and for showing where to get them . Thanks again.
Thank you 😊
Great over view. Thank you so much.
Thank you for the presentation of all the ingredients of Chinese cuisine 🌝🌻
Thank you 😊
Thank you! This was helpful 💗
Thank you 😊
Always 5 stars out of 5. Excellent explanations and presentations. Love all of your videos. Always elegant and graceful. Thank you.
Awe, thank you 😊
Can't help but comment about how graceful and beautiful Ling looks 😀 , am chinese but just start to cook for myself.. So I learnt so much recipes from you n this essential video it's great to begin with 😍👍💙
Thank you for the kind words 😊
Wow, thanks for the great description of the Sichuan ingredients. I have some experience with Doubanjiang, but not the others,
Excellent video👏🏻👏🏻👏🏻 absolutely these are must-have ingredients
Thank you, Ronnie 😊
@@ChineseHealthyCook thank you and enjoy the rest of your night
Hello I luv your recipes and your wonderful easy explanation
Thank you n God Bless
Thank you 😊
Thank you for telling is what we need. Can't wait to make more delicious recipes from your channel with your secret ingredients! 👍
No more secrets! Thank you 😊
Thank u so much luv ur videos
Thank you 😊
Happy moon festival ling
Thank you, Sean 😊 Miss my family 😞
@@ChineseHealthyCook Xie Xie 😊
I wish you warm heartfelt comfort things will be better blessings upon you and your family and friends
Xie Xie, Sean!
@@ChineseHealthyCook anytime my friend 💜
Thank you for this detailed informative video Miss Ling. I have purchased every item you listed. Will you please explain which liquid items are to be stored in the Refrigerator or are okay to store in the cabinet and for how long. Thank you.
Refrigerated after opening.
Only oyster sauce and broad bean paste should be stored in the refrigerator. I’m excited about what dishes you are going to cook with the ingredients you bought. Happy cooking 😊
Thank you for explaining the ingredients..I found this very helpful
Glad it is helpful. Thank you 😊
Thanks for another excellent video Ling, you are very interesting and informative. I appreciate all your useful tips and information. Happy Moon Festival to you and your family. Cheers!
Thank you! I miss my family 😞
@@ChineseHealthyCook I am so sorry Ling, I did not mean to make you sad. I miss my family too and I sympathize with you. My parents are now living in my heart and in my thoughts, I know one day we'll be together again. I am sure many people like me appreciate your peaceful energy and your soothing voice, I am grateful and I cherish the peace and comfort you lovingly bring into our lives. God bless you always! Stephane
Slec No need to sorry. It’s good to share our feelings. Hopefully I can go back to visit my mom next year. Stay safe in 2020, Stephane!
I replaced a lot of my Lee Kum Kee sauces with the brands you use, the flavors are much better. Thanks!
I’ve been using Pearl River Bridge soy sauce for a long time, good taste and not overpowering 😊
@MusicforMe123 , don't replace Lee Kum Kee oyster sauce (the one with the panda on the label) for the "Premium" version with the woman and boy paddling the boat on the label. It is by far the superior.
@@missmaam792 Yes, that is true, I said a lot not all. Thanks.
Very informative.. thank you... shay shay 💟💟
Bu Ke Qi (you are welcome) 😊
Thank you, this is so helpful! Can you recommend the dry noodles you use? Are they chow mein noodles? What is Shanghai noodles? Chow fun noodles? Sorry for all the questions, can you tell I'm A noodle junkie?😂
Please check on this video in which I showed a few noodles I like. Thank you!
ruclips.net/video/xCwGXgP37us/видео.html
This is good! Thanks. I need to start my collection.
What do you have? 😊
@@ChineseHealthyCook I have the basic dark and light soy sauces, hoisin, fish sauce, haam ha (my neighbor's favorite), ... oyster sauce, etc. ;p
Thank you Ling!
Thank you, John 😊
I love your channel. What’s your favourite western food. Can you show us a western recipe to which you’ve added a Chinese flavour?
Thank you! I love Italian food, which is apparently very popular in US. I don’t think I did a Chinese flavored western food 😄
Thank you, never exactly sure what to keep on hand!!
Thank you 😊
great video!!👍👍 i am glad i have the basics covered😁
Thank you 😊
Thanks so much! I had somethings but have now stocked up on the rest at my local Asian market. I found everything but Ya Cai, so I'm going to try again and get a bamboo steamer at the same time. I want to make your hot and sour eggplant. Thanks again for all your great recipes. I'm still making your eggdrop veggie soup for breakfast 2-3 times a week! 😋😊
Wow, egg drop soup for breakfast 👍 Thank you 😊
Chinese Essentials 101, just the episode I've been waiting for. This is great!! thanks you.
Thank you, Ericson. I’ve been thinking to do Q&A as you suggested 😄
Thank you dear
I needed this video 🙏🏻
Thank you 😊
Love your videos. I have everyone of those ingredients except white pepper powder. Never really had a taste for it. I use the Kadoya brand sesame oil myself and find it the most fragrant oil available. As for chili peppers I grow my own Thai chilis and they are wicked hot! They make the best chili oil ever. One thing about sesame oil I'd like to mention is that the product sold in grocery stores is sesame flavored vegetable oil with caramel coloring. A supermarket isn't the place to get supplies for Asian cooking. On a side note it's been brutally hot here in Maine and in the hot weather I tend to make cold meals so this week I made goi cuon with thinly sliced roasted chicken breast, shimeji mushrooms, bean sprouts, and grated carrot. Normally I add rice vermicelli but I had some left over bean thread noodles and used that instead. My spouse can't take spicy food so she had hers as is. I made myself a nice spicy orange dipping sauce. Funny thing I used to buy them premade from Lo's Asian market but one of the nice women working there convinced me to make my own. Even showed me which rice paper to use. They are located in Portsmouth, NH and it is one of the most friendliest markets I've been to. I'd be lost without that store! I started cooking Asian food 3 decades ago because I was having health problems and was really over weight. It is my firm that Asian cooking has been a big factor in improving our health along with us never getting sick. We don't even get the common cold and never take a flu shot. Granted it's not the only reason but the impact Asian cooking has had on our lives has been significant. Thank you for sharing your expertise.
As an Asian I am biased, but I agree with you on Asian food. Asian food is my favourite, however it covers a vast vast vast culinary landscape. One healthy aspect of Asian food is that vegetables are part of the meal. In Asian households you don't have to force Asian children to eat their veggies because they are inherently part of every meal. Also Asian children eat the same food as Asian adults.
Great information and very helpful. Thank you.
😎🙏✌️
Thank you 😊
@@ChineseHealthyCook you're welcome 😎🙏
中秋节快乐! Miss Ling! 保重! 🙏🙏
谢谢！中秋快乐😊
Thank you so much for this video. I recently got interested in chinese cooking again (last time I gave up because getting these essential ingredients was too intimidating to me, there was no english or dutch on a lot of the products) and want to try again.
I recently made a japanese version of mapo tofu, and bought Lee Kum Kee's doubanjiang, which some people have said is not the right one.
But I don't want to throw the bottle away.
Each brand of doubanjiang may taste different but is totally fine to use.
@@ChineseHealthyCook I bought a package of pixian doubanjiang yesterday and used it to make hunan pork and tofu stir fry today with a recipe from The Woks of Life and it was great.
But I think in a pinch the LKK doubanjiang would have worked.
Hello sister. How are you? I love your RUclips channel and I will pray to God that your RUclips channel crooses 1 million soon. Belated Happy national and autumn day sis 💐 from my side. I really appreciate your hardwork. Hope in future I will meet with you soon. Lots of ❤️ and huge respect from India 🙏
Thank you!
Thank you for this video. I love Chinese food, however I am Korean and definitely favour Sichuan cuisine due to its spice and punch of flavour. This video will help me start a Sichuan food journey. Btw your English is impressive - more proper than a lot of Anglophones. Were you ever an English teacher?
Thank you! I learned English in college, but it can always be better 😄
Thxs I needed this
Glad it’s helpful 😊
You need to write a cook book….I would be one of the first subscribers to purchase a copy…👍🏻👵🏻💕
Maybe one day 😆 Thank you!
I have just found your amazing site. Do you use Hoisin in your recipes?
Welcome to my channel 👏👏 I don’t use hoisin sauce often.
Thank you for this video , you forgot the Yibin Ya Cai but you describe and use a good amount of this secret ingredient in your Dan Dan noodles and fried rice dishes .
Happy Chinese Mid-Autumn Festival -- and now Chicago weather also feels like autumn so its time to make some of your spicy dishes!
You are right. I always have Ya Cai in my fridge 😊 Thank you!
What is moon festival? Very informative videos. Do share with us which type of noodles to be made as we Indians can't differentiate between all purpose floor or wheat noodles or glass.... Its difficult sometimes
Aka Mid-Autumn Festival, on the 15th of 8th month of the lunar calendar, when the Moon is at its fullest 🌝
Ayyeee you are back. My cooking teacher 👩🏫
I never left, didn’t I? We will learn together 😊
I have the brand of oyster sauce. I used to get Dynasty, but they stopped carrying it at the supermarket so I got that one at a different store.
Just found your channel and have watched a dozen videos so far. Do you use 5 spice powder? It seems most useful for Char Siu. What do you think? What would you use it for?
Welcome to my channel 👏 Yes, you can use five spices for cha Shiu or any braised/stewed dishes.
I saved this video because I LOVE Chinese food and I don’t think I know the difference between sauces ... thanks 😊
You now know the differences, I hope 😄
ChineseHealthyCook yes ... thanks so much for posting this
You are a treasure. Your videos calm,sooth,and teach me every time. Thank you.
Thank you ☺️
Hi Ling. After cooking professionally for 5 years, I'm still getting request to cook in people's homes after sampling my dishes but due to the outbreak, it's on hold. My products I use as follows: garlic and ginger liquid in one bottle, rice wine, shaoxing wine, oyster sauce, hoisin sauce, dark soy sauce, white pepper and raising flour to make sweet and sour dishes. I have discontinued using regular soy sauce as I find it's too watery and also discontinued sesame oil as I do not like the peanut scent smell. I don't do Sichuan often but would like to get more into it. Those are my products Ling. What do you think about it?
Wow, you have plenty 👍 I don’t use hoisin sauce much 😊
@@ChineseHealthyCook Ling, after cooking professionally, I need to have plenty. I often use hoisin sauce when preparing meat products. Glad you liked what you saw.
HI again :) Love your channel! So I need to use coconut aminos instead of soy, due to allergies for kids. But the black vinegar, is that soy free? thanks!
Black vinegar is made from glutinous rice, soy free. Thank you 😊
Buenos dias , gracias por lo que nos enseña de las salsas y la salsa de pescado donde se puede utilizar.?
Gracias 😊
Ma’m, can you please show us the Indian curry powder that you used in the noodles recipe??
I already have Japanese rice vinegar at home. Can I sub it for Chinese rice vinegar? Or are they quite different?
They should be similar 😊
Happy moon festival!! And wow you're beautiful!
Thank you 🌝
xin nian kuai le!! 👋
I wonder how you keep the gas burner clean all the time.
Plz share with us any products you use.
Thanks~
I clean with Dawn dishwashing liquid. Thank you 😊
The Japanese Kadoya sesame oil is the only brand that I will buy. It is by far the superior tasting sesame oil. However it looks like you have it in a plastic bottle (it's hard to see) but I especially like it in glass bottles.
Yes, it is a plastic bottle 😄
Should I buy blackbean sauce or chilli bean sauce, what's the difference ?
The one I showed in the video is chili bean paste, aka Doubanjiang, which is fermented broad beans with chilies and often used in Sichuan cuisine. Black bean sauce is made from black bean 😊
All those stuff you cook with, when you open do you need to refrigerate it?
I store most of them in the cabinet except doubanjiang, or you may check on the labels for instruction.
The only things missing in my kitchen are the black vinegar and dobanjiang, seems to be hard to find in Germany :( But thank you so much for sharing
You may find in an Asian store or online. Thanks 😊
Where did you get your shirt??!! So beautiful (like you hehe) 💖
From SHEIN.com, very affordable 😄
m.shein.com/us/Lace-Sleeve-Ruffle-Neck-Blouse-p-804403-cat-1733.html?scici=sidecat_Women~~clothing~~1_5_4~~real_1733~~SMCccWomenCategory~~0~~0
You are so pretty
Thank you ☺️
👍
I want to know about what kind of thick paste you put in meats please let me know
Broad bean paste, also known as Doubanjiang.
🤗
How to order i like chiness cooking from philiphines
Is there a Chinese store by you?
Where do we buy these ingredients?
Check at your local Asian or on Amazon.
you are as pretty as ever
Thank you ☺️
❤
4:47 It's intersting to note that you highlight the Japanese Kadoya brand of sesame oil. This is a great product. It is much better than the sesame oil from Mainland China, Hong Kong or Taiwan. I once bought a bottle of sesame oil made by Lee Kum Kee (Hong Kong), which is a premium brand selling at a similar price to Kadoya. To my disappointment, it was terrible. It even smelled bad. As an alternative to the Japanese Kadoya, the sesame oil lrom Taiwan is not bad, it is good value because it is cheaper than Kadoya.
The worst sesame oil are the ones from Mainland China - cheap price but absolute poor quality, definitely to be avoided.
Pearl River Bridge had a mushroom flavored sauce I could buy, but I no longer see it around.
Check online 😊
😘
Recipe for pepper steal
Nice video always inspiring.
How u been with corona. Here in Australia there opening the borders before Christmas.
This week my cat anniversary 😔
In memory: Mr tingles
4 Years Ago This Week In 2016 I Lost My Mr Tingles The Talking Black Cat Who Had A Human Chucky Women Child Like Voice He Would Call Me Momma Come Play After Demanding Me To Come To Him. His Best Friend Miss Smurf My Tabby Cat Had Passed Away After She Was Killed By Someone Who Lured Her Away From Her Bed And She Was Found On The Road.
I decided to pay tribute to them today as mr tingles passed away on the 27th december the same week as christmas it was very hard for 4 plus years to pay tribute to him I would cry everyday since 2016 and 2018 for both 😔 his best friend miss Smurf in August 26th in 2018 when I was recovering from pneumonia thyroid issues 1 year it took to recover. They are burried with my other pets in the same grave.
I had a broken heart since 2016 until today. Believe it or not mr tingles when i buried him few days later he came to my at his grave bumped me on my leg and gave me a special gift. He even khew miss Smurf was gonna pass away he showed up few days before she passed away at 450am in the morning I heard a child like voice and noticed miss Smurf was interacting with his spirit.
I kept there passing inside since 2016 and earlier in 2020 I couldnt take it anymore due to it I was battling personal demons anxiety etc over there passing that's how there passing affected me but now I'm happier 😃 as I have there best friend Garmi the cat who helepd me with there passing.
How did he khow she was gonna pass away? Did he come from the afterlife to accompany his best friend to the next life?
I have caught there spirit in photos videos etc they have never left my side.
When ever I go somewhere I feel there spirit protecting me from everything.
Mr tingles when alive he would nod his head after asking him guard the house like he khew human langauge.
God bless there heart
Your videos had made a difference in my life when i was going through a rough time.
Thanks 😃
Glad to hear Australia is going to open up. I’m counting on vaccine. Memories and love will stay with us forever 🤗
@@ChineseHealthyCook thanks
Was hoping if u could do a video on BBQ charcoal recipes
what about lao gan ma
I don’t use it but make my own chili oil 😊
Please send me a virtual hug!
🤗
Ttthhhaaannnkk yyyooouuu!
Thank you 😊
Como se ase la salsa para nudos