Buddha Jumps Over the Wall | Chef Wang Gang - Pro Chef Reacts
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- Опубликовано: 29 сен 2024
- Learn how to eat like a noble man thanks to Chef Wang Gang's preparation of "Buddha Jumps over the Wall". Is it really worth the 5 days this soup takes to cook?
Show some love by watching the original video and smacking the like button:
• 耗时五天“佛跳墙”终于大功告成，金锅一开四伯...
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In the original video the uncle said after tasting “this made my life worth living”. That was like the ultimate compliment from Chinese elders :)
Wow!
Uncle is a quiet genius. And when he spoke, everyone listened and took it to heart.
Thank you Uncle. I am from the West. I haven't seen uncles like that.
Is there any Asian words for compliment though? As a Korean, I don’t believe it exists.
I just take a little negative feedback as “I did a good job,” and no feedback is 5 STARS! Jk lol
@@KimmiChee-sf4xh this is precisely why you can tell that Chef Wang Gang impressed his uncle way beyond imagination haha.
I just take a grunt from my Asian male relatives as an A*! Lol
A “hmmm….ok. You didn’t mess (fill in the blank) up, makes my day!
I think the main reason chef Wang Gang used shaoxin wine every step of the cooking process and did extra blanching at the very end is because those seafood ingredients taste fishy, and one key function of the shaoxin wine is to remove any fishiness / seafood smell from the dried ingredients.
This dish 's name mean this dish smell so good that even the Buddha in the temple will jump over the wall to eat
Gotta respect the Wang.... he knows how to hit the spot!
The uncle is the true mvp of chef wang gang's channel and adds great comedy relief at times 😂😅
Could splashing water into the frying oil a way to lower the surface temperature ??
Fotiaoqiang.. had it only once in my life. Was really good. Deep flavors but not strong, very soothing. I can't say I agree with the exaggerations on how good it is, but it's like a thick-consistency comforting chicken soup that's dialed up to 11... when it goes down, you feel the warmth hitting you and you feel like "ahhhhhh...."
The Buddha got enlightened by the time the dish was finished… :)
Abalone is paua in New Zealand, except paua is even better.
Many places around nz you are allowed to collect 10 per person over a certain size without scuba only. Many places you can collect in knee deep water. New Zealand seafood is top dog.
Buddha Jumps Over The Wall is meant to be a predominantly vegetarian/pescatarian dish made in Chinese culture, signifying how it smells so good, even Buddha, a master of zen and enlightenment, would jump over a wall to try it. But over the years, they incorporate some meat in it. Jinhua Ham, abalone, shark fin are one hell of a delicacy. Even the dried mushrooms and scallops are quite pricey, which makes great gifts in Chinese culture.
Shark fin is cruel most of the time because a shark needs to swim to breathe and many who obtain the shark fin cut the fin off and throw the poor thing back into the ocean to drown. If they can’t swim they can’t process oxygen in their gills and they drown. Also endangered species of shark get targeted. Even whale sharks that only eat krill.
It may be a delicacy but there needs to be regulations and if you are gonna kill the poor animal use the whole thing.
If you were in China, there’s a possibility you can get佛跳墙at the $20 to $250 price range. But to appreciate its flavour, you need prerequisite to know, at least the main ingredients flavour, otherwise it’s a waste on you.😂
That being said, it’s not for daily consumption.
It is an incredibly rich product, yea. I mean, look at the stock!
The uncle is a butcher.
I'm Asian, too,..... but uuuuuhhhhm,...... it looks........ no thanks 😅😅😅😅
Have to respect chef Wang.
A year ago he made a 30-minute-long video recording his travel to Fujian Province (the place where the dish came from) to taste and learn about this Dish.
He spent over 4 days, trying out different price ranges from 30 yuan (about 4.5 USD at the time) to a full course worth 1088 yuan (about 170 USD) per person.
He also interviewed the staff and the chefs that work in those restaurants to provide insight on the making of this dish throughout the generations. The chef who prepared the 1088 full-course meal mentioned how he's not a good chef in every other dish, but spending 40+ years perfecting this single dish makes him proud
This style of Chinese cooking is definitely not his expertise, but he is willing to do very deep research just to learn about such a dish, a very respectable chef indeed.
Yes, he research it and learn how to prepare and honour the dish. Unlike some I know that never research the dish that they are making and always use olive oil.
Dried food is not always labor intensive. For mushrooms and other things I just place it in a bowl of warm water and you come back an hour later and you are good to go
In cases where you fry and then braise or some other method to affect the texture the purpose of frying is for the taste not for texture
For example soup will taste different with plain boiled tendons vs fried tendons which will have the Maillard effect. It’s like making a soup from roasted vegetables vs raw vegetables.
That type of cured ham, is extremely common. It’s like a country ham not a city ham and it’s used in lots of dishes and soups. There are many varieties but the most famous is Jinhua ham.
In all regions food you will find it in soups and maybe small pieces to enhance flavor in domain.
In Sichuan I know that twice cooked pork will have some large pieces of ham. You don’t see it in the US because they don’t allow the import of Chinese ham. However if you go to ranch 99 you will see they sell Virginia ham as a substitute
Chef, Basically the scallion & ginger is to removed the odour of the protein. Same goes to the Chinese wine.
so accurate
Ginger is the killer, second is whiskey or vodka.
@@kapiatgatas but nobody use vodka & whiskey for Chinese cooking bro.
@@lamqt That is really true. I only use it when the boys are going hard on the party, and I need to cook something exotic. Dog, cat, monitor lizard, birds and monkeys. Next day all my guest is missing their pet animals. LOL.
I need to do this next time i make ramen broth. Pork blanching is soo stinky.
I'm no chef but I was a momma's boy, always hangin' out behind me mum when she cooked.
From what she told me...
豬蹄 (pig's trotters - front legs) have a much higher cartilage and collagen content than the rear
豬腳 (pig's feet - rear legs) are much meatier and leaner
Stock made from pig's trotters are much thicker and are usually used on the same day or the next day as it is much more flavorful but that flavor goes fast. Usually can be used as a soup base with fresh ingredients.
Stock made from pig's feet are more heartier, robust and can be kept up to a week in refrigeration with very little flavor loss. Usually used in stews that requires overnight double-boiling.
"Buddha Jumps over the Wall" combines both type of stock to create layers in the texture and making it very complicated, every bite you get from the different stuff in the stew is like having a different dish.
That was very informative and helpful. Thanks!
Jinhua ham is super pricey. I had it in soup of just slivers of it. It’s super salty. The second soup is to get the gelatinous mouth feel. The first soup is the base soup to flavor the dish. The first soup will flavor the reconstituted dried seafood & mushroom. The wine, ginger & scallion is for removing odor. I had this dish 2x in my 50yrs of life. It was super flavorful & gelatinous. Personally the lazy me would not make this dish ever
It’s a premium product, you can generally find it packaged in a box at Chinese stores. You can occasionally find it at the butchers if you live in Asia but it’s rare. Typically in the same store that’s selling dried Chinese products (Lap Cheong, Preserved duck, Dried Squid, Scallops etc)
This isn't Jinhua ham. Jinhua ham is made in Zhejiang province in the east side of the country and it is really salty usually with a thick salt crust on the outside since you only use salt to cure the meat. You can't use such a big chunk in the soup or the soup will become bitter from over salting.
This is Sichuan wind cured ham which is not so salty but has gone though the smoker and is dry cured. This ham is also good for stir fries. It imparts the soup with a hint of smokyness.
splashing water to hot oil when frying helps to bring down the temp quicker than just turning down the fire. and it helps to keep fried items become light and crispy.
Hope you have a good insurance
@@Ich1GoTgl Which is why chinese kitchens is outdoors.
Mainly in Chinese cooking, shaoxing, scallions and ginger are used to remove the smells or "fishiness" of the protein. Sometimes they are even used during the marinating process.
I noticed all of the more in-depth, detailed videos from Wang Gang are the ones that don’t feature his uncle LOL. I guess all the videos ft. his family are cooking for fun and love, while all his teaching videos should be archived in a library
The problem with shark fin is not only are the sharks becoming endangered, the fishermen that are going after it only procure the shark fins and then discard the rest of the shark because it's not as profitable. This is akin to poachers killing rhinos and just taking the horn. Gordan Ramsey has a documentary he made about shark fin, it really goes into depth about shark fin soup, him trying it, looking for it in shops, going to ports and talking to the fishermen, getting on to some of these fishing boats and going out to sea. It's really an interesting documentary that you can find here on youtube
Edit: the documentary is called Gordon Ramsay: Shark Bait Full Episode. it's about 44 mins long
I saw this documentary a while ago. I remembered when he "snuck" up onto the rooftop, where they dry the fins. Educational, sad and slightly nauseating...
He clearly knows "illegal in the US and a lot of the world" (his words) know your audience. SMH 🤦♂️ 🤦♂️ 🤦♂️
@@RazDaz74 To be fair, He knows its illegal in a lot of places. He may not know why that is though. There are a lot of foods from Asia that are not legal elsewhere because it doesn't meet food safety guidelines. I myself thought it was because it was just one of those dishes that had to be specially prepared to be safe, instead of the reason it actually is illegal. I don't think its fair to say he doesn't know his audience when it could be simply he just doesn't know the full facts of the matter.
endangered no, racist propaganda yes
this is why they are making artificial shark fin now.
For Cantonese, "Buddha Jump Over The Wall" and "Poon Choi" (Pen Cai) are dishes that's VERY labour intensive but extremely savory and tasty to have. Most people only have these dishes only during CNY reunion meal.
When you think about it, even Budae Jigae is easier to make than Pen Cai and Buddha Jump Over The Wall.
Budae jiggae is (mostly intentionally) really easy. It's got a lot of ingredients, but a very simple preparation.
Most ppl don't have Buddha Jump Over the Wall period. It's WAAAYYY too expensive unless someone hit the jackpot
The cured leg (ham) is actually extremely common in Chinese cuisine. It tastes very similar to Iberico ham from Spain. Used in soups and numerous Chinese dishes (some can be as simple as boiled veggies) You probably haven't seen it before because you haven't seen it in leg form, but in smaller chunks.
Anything with Shark Fin is a hard no. I don't care if it's traditional, over fishing has wrecked shark populations. It's cruel and inhumane because they'll catch the shark, cut off the fins and JUST the fins, and then release the shark back into the ocean to die a slow painful death.
10 years ago I never would have imagined advocating for SHARKS... but here I am.
Woo! I'm glad you liked the video. I was interested in it first because the name of the dish. We don't have widely known dishes with awesome names like that and it's sad. Second, it uses a whole ton of ingredients I'd barely heard of, let alone actually seen. Then, just all the time and effort it takes to make. Soaking, steaming, frying, blanching, boiling, simmering. It's got just about everything in it.
And yes, I'd love to see your take on the dish as well, if you wanted to try it out.
LMAOOOOOO the Uncle actually said he knows the Toad-Style, which was precisely what the villain in Kung Fu Hustle knew (the movie Uncle Roger mentioned).
I wonder if it was an actual movie reference from the Uncle or was it seriously random...
Chef Wang actually has a vlog on his channel where he travels to see this dish at different restaurants. Worth a look. Interesting Watch if you want to learn more about the dish.
The Chinese markets in Vancouver BC used to have Smithfield hams hanging in the store. They would cut off a portion when you ordered it.
Also, I went shopping for dried scallops at Chinese or Asian markets but couldn’t find any. Finally found them at a Chinese apothecary but they were incredibly expensive. So I dried my own and they came out very good. They add an incredible umami and depth to slow cooked dishes.
🤤
I had shark fin soup when I was young. You basically eat it for its semi crunchy texture which can be perfectly replicated by imitation shark fins. So there's really no need to eat the real deal.
I realize that it's a culturally important dish, but anything involving shark fin is a hard no from me. Sharks caught for this are generally ONLY caught for their fins, and it's not uncommon for them to have their fins cut off while still alive, with them being dumped back onto the ocean to die.
If it were something where the whole shark was being harvested, then it would be no different from the more conventional fishing industry, but it's not, and we cannot pretend that it is anything other than deplorable.
I'd enjoy seeing you prepare this dish. While what I'm about to mention is entirely different, this video made me think about Pazole, because you use tough ingredients like pork hocks that require looong simmering. It usually takes me about 3 days to make it, and even then a lot of people don't like it because it's rough ingredients that have very bitter tastes to them.
splashing a little bit of water will super heat the oil and help crisping the outside crust while frying, and yes it is super dangerous cause steam and oil may cause fire when in contact with the flame
I think it's always good to connect and explore one's roots in any way they can, so I say go ahead! I've been trying to connect with my own as well (my father's Guyanese but I don't really know a whole lot about Guyanese culture lol so I've been trying to reconnect by making certain dishes) so I understand how fun it can be. I'd totally love to see you doing either this dish or maybe even a different dish, who knows?
I need a cheesy 90's sitcom of Chef Wang Gang and Uncle. I need that in my life.
😂me too
For Chinese cooking, always add boiling ingredients (Shaoxing Rice Wine, Scallion, Ginger, and Green Sichuan Peppercorns) even if just blanching. The blanching process isn't just about removing impurities but about purifying the flavor. The meat will still have somewhat strong gamey flavors after cooking if no boiling ingredients are added. It's also about layering the flavors. I call it adding micro-flavors. The subtle hints of flavors build and combine with others in unique ways.
So silly, those "gamey" flavors are what make pork delicious.
@@Checkmate1138 there is a difference between pork flavour and the gamey, sour-y, unpleasantness you get from unpurified meat. I for one, would not like an aftertaste of gym socks after eating a piece of meat. What's worse is that aftertaste lingers for a short while on your tongue
@@Checkmate1138 Meat in China can have a pretty harsh flavor. Maybe it's because it's less processed, less blood is drained when the animal is butchered, or the hygiene standards in many provinces are be a bit subpar. So by gamey flavor, I mean the disgusting taste of blood and impurities cooked into the meat. The blanching process is like the secret step to making Chinese food taste good. It's why the food in Sichuan Province tastes incredible and why the food in Shandong Province is literal garbage. One key step can have a huge impact on the entire dish.
@@Checkmate1138 You know nothing about Chinese cooking.
@@FlamerzZz chilled bro, maybe @Checkmate1138 not Asian-kid soo…
I love the uncle that keeps mentioning his Kungfu
My uncle sprinkles water when frying chicharon. Only explanation I got was that he was kind of trying to anger the oil thus resulting to a crispier end product. I cant explain the science behind it but I do the same when I used to make Lechon kawali(crispy fried pork belly)
I feel bad cause I like this guy cooking, but shark finning is a nasty practice. I wouldn’t mind if the whole shark was used and it wasn’t an endangered shark species but sadly a lot of the time you can’t guarantee that :(
I won’t ever be able to touch a shark fin dish, until I know for sure the poor things didn’t suffer and weren’t endangered.
Sharks are such cool creatures. It’s funny how people love tigers and worry about their welfare but sharks… People seem not to care.
Sharks need to swim to keep water moving through their gills. If they don’t have fins they can’t swim and so they drown. It’s a truly cruel way to treat them.
so fun. uncle is helping out. sweet, usually just stands there with the resting judgement face. :D he's having fun helping. Thanks for reviewing this.
Dude.. Even in Singapore, we've gotta reserve it 3 full days in advance if we wanna have it at a good restaurant. I reckon a more doable-at-home version that you could try would be Pen Cai
I’m no chef, but our family and extended family consumes a lot of sea cucumber as well as Chinese stews. There are many different types of Sea cucumber, it’s primarily a textural experience so the “Spiky” ones are more expensive. They’re also processed much more differently depending on the source. Its generally recommended to soak the ones with strong fishy odour (caused by a certain bacteria) with a portion of pineapple juice. Though these are generally less desirable and are a fraction of the price compared to the spiky ones.
Overcooked Sea cucumber is slimy and undesirable. Perfectly cooked sea cucumber will be firm to touch and have a slight crunch.
在中国，王刚是个挺有名的四川，川菜厨师。本人也是挺喜欢看他的视频，四川菜系也是我本人最喜欢的中国菜系。
About your comment that Shark's Fin and Vermicelli has similar cooked textures, I would have to say its not really that close in the final product (shark fins soup). Cooked Vermicelli, depending on how it was cooked, can have some bite, but shark fin is made up of cartilage, which doesn't get that soft even when cooked. The long duration stewing of the dish general makes for soft/soggy vermicelli so it doesn't compare. At least when I was much younger and shark fin soup is still served using real shark fins during wedding dinners, the texture is completely different from what I have tried in recent years. Rather than vermicelli, I think konjac based replacement are used now due to how the texture is much more similar.
There are many reasons why shark fins are banned, due to over-fishing obviously; however, making them into soup is just one of the demands for this. In the past, it was believed that sharks don't get cancer and shark fins cartilage are sourced to make into supplements for cancer prevention or something to that effect (it has since been disproved, sharks do get cancer).
One of the biggest issue with the fishing of shark is how fisherman just finned the sharks and throw them back into the sea (which the shark would have drowned) because of both the lower demand for shark meat (there is some, and I have ate them at noodle places) and that the meat is so much cheaper than the fins, it's just inhuman.
Yes, recreating a dish like this would be very cool. I would like to see your interpretation.
For the shark fin , the fisherman cut the fins and leave the body behind for space and meat not very tender. Chinese food nit the most ethical but each on its life footprints 😊
I love uncle! He stole the show in the egg fried rice video with the looks he gave and didn't open his mouth once. It's nice confirmation to see how sassy he appeared to be.
Hi from Kuala Lumpur, Malaysia and I do hope you would do a video about Malaysia food channel especially Penang that is so much famous wok hei street food that are unique and exquisite !
This is the 'definition' of weekday cooking...as in it takes ALL the weekdays...
This is not your normal Buddha Jumps over the Wall Soup, this recipe has to be pass down and handed over from Master Chef to Master Chef. One wrong step, wrong cutting, wrong pot or wrong kind of fire and the whole dish will be ruined. This Chef Wang Gang is not your regular chef, he is a professional. Either he is from a culinary school or a very old traditional restaurant.
It's not easy to get these ingredients, these are not your everyday ingredients that you can buy from market. You have to go to the source, and you need to know the people within the business to be able to get your hands on such big, huge and expensive ingredients.
His Uncle must have invested very much in him to be able to film these and it not easy to keep the ingredients fresh across 5 days. Or get stolen from wild animals, living nearby.
💯
The reason why they used back legs for the first soup and front leg for the second soup is the matter of taste. Pigs has bigger muscles on the back legs compared to the front leg which is less muscular. First soup stock that comes from all those seafood will also be more concentrated compared to the second soup, while the collagen in the pig will ensure the soup's thickness. That's ALSO the reason why they put the ham on the second soup.
Chef Brian Tsao: "I wanna bathe in that soup!"
Next video title: Cooking a Chef
One main reason that shark fin is often banned is due to illegal and unethical harvesting methods. There are some who will catch and harvest the fins only and return the animal to die or live in a crippled state
Hey Chef Brian, I finally got around to visiting Mission. The place was awesome and I loved the Steve Byrne. You arr killing it!
🙏
I enjoyed your review of Chinese food tremendously. Hope for more in the future
More to come!
The way they get the sharks fins is inhumane and just wrong
I would definitely try making it. Would be amazing to see youre take on making the dish and the the problems you encountered along the way. Thanks for the awesome video 👌
some answers:
1. wine, scallion and ginger in every step is for taking out the odours from boiling pork, since the soup later can not have even a little bit pork odour, so every step need those.
2. put water after deep fry is for the steam go into the poles and make the product puff up. only works certain things have holes or poles on them. you can do it with pork skins as well. however, it is dangerous and only can be done with controlled area.
3. the front legs and back legs have different meat/fat radio, front legs are more fatty and contain way more cartilage collagen. the two soup will have different thickness so the chef can adjust the thickness by mixing them in different radio.
I can't really approve of shark fin soups because of how the fins are often cut from a living shark and then it's just thrown in the sea to slowly die. Just kill it first.
Stop over fishing, and harvest the entire fucking animal, not just the fins. There HAS to be some good meat on there and throwing it back in the ocean is disrespectful to the animal and the sea.
@@Kinkajou1015 Yeah. shark probably doesn't taste that good if the whole fish isn't sold but someone would surely buy it. They probably fish for something else too and just want the good fish so it's a case of how to make the most money.
Apparently the name derived from this dish is SOOO good that even Buddha will climb over the wall and commit a taboo to eat this dish as its not vegetarian and Buddha are Vegetarian
All the 10-minute-marination chefs are gonna hate this dish until their descendents come back from the grave...lol
40 jins = 24 kg (approx. 53 lbs) of water/soup, condense to 10 jins = 6 kg (approx.13 lbs), well, it doesn't really matter, anyway is condense to 1/4 of originals volume, just little math persistence 😜 btw, the tendon main purpose is to increase the glutinous of the soup base. this is a super high class soup (if try to recreate the dish closest possible to the origin) due to the amount of super pricy ingredients used. no additional salt is needed as the jinhua ham is super duper salty, there's where the flavour come from.
The ice is added so that the food stays cold and not room temp when soaking. Room temp soaking protein breeds bacteria. This is good food safety technique being used. But soaking in cold/ice water takes longer.
This is an exceptionally yummy soup for everyone except people with Gout... If you have gout then this soup will make you cry for 5 days afterwards. It is basically a super condensed purine bath of goodness.
many cooking materials are illegal in China, including shark fin, but those materials from fish-farms are ok, just like you can buy alligators, deer, or many other animals in China. They are not wild, and come from livestock farms. Wild animals are still surely illegal.
This soup dish is popular and typically expensive in Singapore. Typically a single person serve is around 100USD and requires reservation. I think I had it once or twice in my 40 yrs.
I easily had much more serves of the other different variations of the soup dish though.
i love how the uncle said even got my real kongfu out
Problem with modern Chinese cooking without traditional basics, everything is precise. Traditional cooking is by eye and smell. My sister lost touch of traditional basics even cooking rice. Even forgot to how measure the water. Rice turns out dry or wet from a rice cooker and using its measurement. She would ask me if the food she's cooking is done or need a little touch. I don't use MSG but on her I have to add a pinch.
Can we start calling Wan Gang's uncle Uncle Beast? I mean he does look almost exactly like the Beast from Kung Fu Hustle... Even Uncle Roger said it in the egg fried rice review.
Blanching with aromatics and wine is standard practice in Chinese. A process called 去腥 which roughly translates to removing odor, and that is the purpose of the ginger onions and wine, not to add flavor.
My theory for adding water to the fryer (with no research conducted at all) purposely agitate the tendons to allow for space to evenly cook the tendons
I wonder what uncle roger thinks of that big ass wok lol. Also, to add, that "spatula" is basically just a shovel; it even looks like a shovel! Honestly though, that's an insane amount of work.
90% of the reviews about the video, where the used of massive water, scallions, ginger and shao shin wine, are for purposes of removing impurities and unpleasant odor lol
Brian, my family dives for abalone in the pacific ocean and are regularly the size of your face, easy. Not sure if theyre different in other parts of world. I always assume the small one were from where they are farmed or hunting is not controlled
The gelatinous thing you said is actually fish bladder, it’s more like an organ not a cartilage btw
You gotta react to Guga's YEAR OLD dry aged steak
The sundried fish maw is basically the swim bladder. Fa Gau/ 花膠, can be very expensive, especially the ones that have been stored away for a very long time. The most expensive one was sold an auction for 2,300,000 hong kong dollars. Due to over fishing and wanting to protect the endangered yellow lipped fish, whose numbers are dwindling every year, the chinese government has put a restriction on how many fish can be caught and have them harvested. Hence the prices getting more and more expensive. There's alot of info on fish maw out there and we've only begun to scratch the service. I'm sure that if I asked my local dried goods store in Hong Kong, the owner would be more than happy to talk about shark fin, fish maw and sea cucumbers
What? 2,3 Mil HK $?
How manu USD is that?
@@StockhausenScores $294432
i feel like for the tendons, he was trying to expand it little by little in the fairly cold oil(it probably will stays hard when fried in hot oil?), and splash some water droplets in hot oil to create steams to further expand the size.
7:39 we have a saying in Spanish, at least in my family, they say "Bien que se queja, pero Bien que se lo come" basically means "they complain a lot, but they sure as hell eat it". Nice to see every culture has them.
15:39 holy sht you called it
the front and back of a leg for the soup is most likely the result of buying half a pig... basically it's just use one leg for each soup.. as far as i know, there is no superstition or religious belief regarding cooking pig legs...
I'm so happy to see you review this episode Buddha jumps over the wall was such an interesting dish to learn about
Chef Brian, you don't need to do this dish. It is too complicated and takes too long. I would rather see you do other dishes like "ants climbing a tree" that would be easier to make at home.
I tried this recently at a restaurant ❤️
I only known this dish because of webnovel/light novel. I taught it was just a made up dish. Never knew it was real.
React to uncle Roger nasi lemak video
Since your wife is Malaysian and nasi lemak is Malaysia's national dish
That uncle straight-up looks like The Beast from Kung Fu Hustle.
I think everyone should try this soup if they get the chance, just to see what Chinese high cuisine is all about.
I love how proudly uncle wears his hair. Lesser men would shave the head or hide it with a toupee or hat. (Sorry Brian)
Re: splashing water into hot oil while frying something. I'm not sure how this relates to the tendon, but I was taught that when making lechon kawali (Filipino deep-fried pork belly), the splashing helps create "bubbles" on the skin of the pork to make it lighter and airy and thus, crispier.
Yea that's not true, the bubbles on skin are formed by water inside the cells expanding into steam and puffing the skin, splashing water into hot oil might lower the temperature but would not change the proteins structure at all
Gotta agree with the old man. Too much trouble. Surely there's a less finicky way to make a meat stew.
That wok looks like a damn college football stadium...LOL
that ham is 金華火腿, it is very flavorful.
Chef Wang Gang: allow me to introduce you to the REAL uncle Roger...
Probably won't be able to find shark's fin over where you are if you wanna replicate this...
In Chinese cooking, ginger, scallions and cooking wine are used to de-odor the cooking materials.
the reason why chef wang puts shaoxing, scallions, and ginger every time he blanches it is because we normally will choose to 去腥, which is to get rid of the fishiness/the stench of the meat. I don't think in western cuisine there is this step
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It is necessary to use ginger and wine for bluching. Try it, you will find a new world.
I love these @Chef Brian Tsao . Along with the video and your commentary, there is much to be learned from the chefs in your commentary. Excellent!
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7:08 is that the technical term? I've not been to culinary school so it's always nice to learn.
In a different video they talked about the difference between the legs, the front are better for a soup and the back for broth. Something to do with bone/meat content.
Ah, cool! Thanks for letting me know! 🤘
Splash little water in the hot oil to reduce the temperature so it won't over fry the tendons
19:25 fat component/gelatin/cartilage in the back leg is a lot more than front leg