it's mandarin chinese, which has only four tones, very clear and hard and distinct ones, compared with some tonal languages, and not as many as some eg cantonese has nine! Hence the constant rhythmical up and down of it, clear and hard but even, and lack of much intonation for expressive purposes
RIP, i'm so happy that I'm half Chinese because honey, FOOD LIKE THIS IS UGH OMG IM KSDHFBSHKFKSHFK also understanding the language is pretty cool lmao
tried making this recipe today and it turned out delicious! couldn’t get them quite as pretty, but that’ll come with time lol. thank you for sharing this recipe!! also, a tip for anyone else trying this out: if you can’t find baozi flour, do NOT use all-purpose flour as a substitute. as she said it the video, it turns out way too doughy. using bread flour gave MUCH better results and none of my dumplings broke even though i mixed with hot water instead of cold
I really enjoy your video, hope you’ll continue posting more interesting recipes. P/s i don’t understand a single Chinese word, so thanks so much for the English subtitles
It is believed that stirring in only one direction can make the meat filling "上劲(firm & chewy)". Otherwise, it will be loose and scattered when you bite. In this video, she said it helps the beef muscle fiber to join together.
Your hands are magic! I repeated this video a few times to watch you rolling the dough into a perfect round shape! And your technique to thin the edges is very inspires me. Thank you!
Your videos are so lovely in composition, filmmaking, and sound. I never get tired of watching you cook. Your directions are so easy to understand, and cover so many of the simple mistakes that prevent people from cooking well. Thank you for creating such great content.
Thank you for talking and naming allthe spices and how you do the cooking. It is most appriciated .I enjoy all your you have put gorth for all pf us to learn from joyce , Oklahoma , USA
I feel like I am watching the OG of all Chinese master chefs-she is absolutely amazing as a chef and a teacher. Everything I have made has turned out delicious and beautiful. Your tips are the best!
Resourceful Sister, you are the gift, that keeps on giving. Here, you deliver such attention to detail regarding the pleat & pinch procedure of encasing the meat mixture inside your scratch-made wrappers. Maintaining ideal viewing angles is another, of your many skills as a video educator, 谢谢.
Truly incredible light and angles in every shot, felt like I was watching my Bobe cooking even though they are different cultural foods entirely (my Bobe makes matzoh and challah, very Jewish foods) I felt at home completely, and thanks to the subtitles, I was able to understand and listen to your soothing instructions. I will have to try this recipe or one like it, as my family always orders soup dumplings at dim sum restaurants; they are one of our favorites. Everything looks so delicious, and it's very innovative for someone to think of chilling soup in order to place it as solid in any vessel, then heat it into a liquid again. Cheers.
Lol my parents both cook the same as this. They both learned their cooking skills from their parents, hearing from friends, and Googling recipes. My mother did work in a small restaurant and made dumplings with my grandmother for a little bit during her childhood, though, but that was it. Just how a lot of Chinese parents/adults are :) I'm lucky to have my fantastic parents!
I had soup buns (I think these are the same thing; forgive me if not, as they look the same) in Shanghai a couple of years ago, and I have MOURNED them ever since. Simply one of the best meals I have ever had (pardon my spelling - Nanxiang Mantou Dian in YuYuan Garden), and I aim to go back one day! This video is lovely, and I can almost smell these through the monitor!
I know how to make the soup dumplings in Yuyuan because I am from Shanghai and have eaten them since I was a child. Replace the beef tendon soup in the video with pork skin to cook the soup, then refrigerate, replace the beef with pork, and add crab meat boiled with lard when wrapping, wrap these fillings, it is Yuyuan soup dumpling . That way you don't have to wait to go back and just get it.
am binge watching her. Her precise instructions, soft voice and beautiful recipes! just amazing! as a vegetarian, i will never cook this but just loved watching it
小高姐不但好手藝，連拍攝、剪接、下口白、配音都好專業，一般作電視節目都難得有她這樣做事的"品味"。
陳長綸 Agreed
小高姐是我的偶像🤩按你的方法做，基本一次成功，太棒了👏
评论也很专业
原来是后期配音？切菜的声音也是配音的吗
@@miamivacation 不同音轨了解一下
小高姐的老公孩子太有福了。人这辈子这是最幸福的事，就是有一个有品位的家人天天琢磨好吃的。
我痛苦了N年，孩子他娘从来不想做饭菜！终于想起了孔子说的。
@@jameslee2465 你可以自己成为有品位的家人
@@jameslee2465 你怎不自己做…還痛苦 你孩子的媽生孩子沒痛苦過？！
@@jameslee2465 告訴你,現在男人都自己學了....想吃飯靠女人只能餓死。尤其是在台灣
@@deeeopee3875 找個小高姐這樣的女子做老婆多好！娶妻當娶小高姐！
Although I don't understand a word she says, it feels like theraphy.. soothing to the ears and the same time the video soothing the eyes..
Nisha Santmajor has subtitles now
it's mandarin chinese, which has only four tones, very clear and hard and distinct ones, compared with some tonal languages, and not as many as some eg cantonese has nine! Hence the constant rhythmical up and down of it, clear and hard but even, and lack of much intonation for expressive purposes
Turn on the captions!
RIP, i'm so happy that I'm half Chinese because honey, FOOD LIKE THIS IS UGH OMG IM KSDHFBSHKFKSHFK also understanding the language is pretty cool lmao
Subtitles help and I love 💗 watching dumplings being made ..... I wanna EAT THEEEEEM
“你们自己回味吧，我开吃了”扎心了。
不講武德，耗子尾汁
🤣
😂😂😂
😂
小高姐最後一句“我開始吃了”實在太不公平了。您叫我們看視頻的怎麼回味呢？
沾镇江醋就可以了，那最后的调料太多味道会吃不出包子里原有的鲜味
小高姐不只厉害烹饪，而且讲解也高水准。
不唠叨，不拖泥带水，讲重点，普通话咬字发音清楚、音色好听。
对我来说，还有一个重点，就是小高姐的视频很短，她懂得剪辑视频 以及掌握好镜头，不会浪费观众的时间。
爱你😘❤️小高姐。来自🇲🇾的粉丝。
“大家好我是小高姐”
每次聽到這句 都覺得小高姐個人又溫柔又有禮貌 🌸
太喜歡妳的視頻了，尤其妳的旁白太有畫面了，曾經納悶為什麼沒有有關豬肉的食譜 ，現在明白了，有太多國家的人是不吃豬肉的！
謝謝妳！
郭淑如 她是回族人，也就是穆斯林
@@郭淑如-x6k 我也好奇灌汤包为啥不是猪肉做的。。。
确实，我就没有小高姐这么柔软。
tried making this recipe today and it turned out delicious! couldn’t get them quite as pretty, but that’ll come with time lol. thank you for sharing this recipe!! also, a tip for anyone else trying this out: if you can’t find baozi flour, do NOT use all-purpose flour as a substitute. as she said it the video, it turns out way too doughy. using bread flour gave MUCH better results and none of my dumplings broke even though i mixed with hot water instead of cold
thank you!
Thank you! This comment is very helpful. I was thinking all purpose flour but I guess not
感觉小高姐的视频和其他美食博主比起来特别朴实而且实用性强，不像很多其他的博主只看起来高级好看了但不好实际操作
视频里用的工具都是很朴实，很家常的，还会做各种对比试验，我这个手残党操作起来也感觉很容易，我看别人的时候都是这个工具那个工具，我一般都是看到一半就放弃了，真的感觉自己做不到，但小高姐的视频总是给我一种我能成功的感觉
而且看着也很高级！让人很舒服很宁静的感觉
Elise Lee 就是太慢了
其他的有的就是卖关子，故意炫，都他妈傻逼
大浪淘沙 不一样的风格形式，别骂人哈
小高姐，我之前試過好多其他食譜，唯獨是你的，我終於成功，有回國的感覺，非常多謝你向大家分享，你的非常有水準制作，感謝🙏🙏🙏🙏👍👍👍
谢谢你的留言😀
小高姐, 我非常喜歡看你的Video , 你做的毎一樣菜都解說得非常清楚 , 你真的太棒了🌟
这教的可是真本事。
Eric Megaup
一。
很喜歡看小高姐的影片，每一道料理教學都很用心
摺子捏得很漂亮，頂端的魚口也好可愛，內餡使用牛筋熬製的湯凍有滿滿的膠原蛋白，令人驚艷，與印象中油膩的湯汁很不一樣
我们上海的做法是加入猪皮冻喔～如果只是肥油的汤是不正宗的。
@@bonbonwen 蟹粉汤包也是这样吗？
颜青曦 是啊，上海小笼包都是放猪皮肉冻的。
@@bonbonwen 可是灌汤包子本来就是西北的常见点心啊。为了估计回民朋友清真的饮食需求，是不能放猪相关食材的。
有没有人跟我一样 早上起来打开youtube发现小高姐更新了 就莫名的开心哈哈哈哈
我跟你一样，早上打开就发现小高姐更新了，但看看自己的早歺跟小高姐的差太多了⋯⋯
同感，同感咯！莫名的觉得这一天都会遇到更多的乐事！
我也是，很开心*٩(๑´∀`๑)ง*
（舉手）有有有，我也是
@@animusanima3094 l
小高姐：“你们自己回味吧，我开吃了！” 我口水很快流了满嘴，周末得赶快试做！每次小高姐烹饪视频到最后都可以听到她成功的满足感，很佩服她对美食的执着和偏爱！
很喜歡小高姐的教學視頻，會很明確的告訴學員這些可以做多少成品。而且從當中還可以學習很多食材變化原理，對烹飪概念幫助良多。
非常謝謝小高姐的無私教學，謝謝！！
今天博士论文答辩通过了，小高姐的视频安慰了我每一个思乡孤独的时刻，感谢！
Xizi Zhu 恭喜！
恭喜恭喜
在海外很不容易 恭喜恭喜🎉
恭喜！
恭喜恭喜！學有所成
祝您前程似錦！
雖然只是萍「網」相逢^^
I really enjoy your video, hope you’ll continue posting more interesting recipes.
P/s i don’t understand a single Chinese word, so thanks so much for the English subtitles
Me too! But all of her recipes I've seen so far look ahhhhmazing! Can't wait to have the time to try one!
elvian charina er, actually i saw it randomly on fb 😂 sorry i can’t help
thank to she living in canada, so english is a need.
OMG. same here. I'm hungry after watching that!
elvian charina just copy and google 乖巧宝宝 these four words
I love China and chinese food! Greetings from Poland.
I am Chinese ，I love Poland
If you can,must be go to china, teste lot of cooking stress chinese
I am in Warsaw now. If you want, I can recommand some Chinese restraunts in Warsar for you.
I love Chopin
I too am from Poland! I love Chinese cuisine and language, it’s just so beautiful. To be honest their whole culture is quite amazing
今日做的灌湯包做的又成功又好食，兒子贊不絕口，好開心，謝謝小高姐 😄
這樣的牛肉湯包真是凡人無法擋!!小高姐的廚藝當真出神入化
I was always wondering why you have to stir the meat in one direction in Chinese cooking!
Quality of your instructions and videos are incredible! 💖
Why? I see that all the time, but never knew why.
For the consistency of the texture
yeah that's something about the texture. but actually i can't taste the differences wwww
It is believed that stirring in only one direction can make the meat filling "上劲(firm & chewy)". Otherwise, it will be loose and scattered
when you bite. In this video, she said it helps the beef muscle fiber to join together.
if you do not stir in one direction, the liquid will flow out of the meat then it is hard to fold
小高姐的视频不仅能够教大家做美食，而且还有舒缓神经、放松心情的作用👍🏻
包子
小高姐。真是真心佩服你的手艺。。。每一次看都惊艳。您是我看过那么多美食视频里 我最喜欢的一位。 谢谢您每一次的更新。很是享受
小高姐你好！
今天跟着您的配方做了100多个小笼包太好吃了！
特来感谢！
请问有什么可以代替牛筋吗？
Beautiful the entire way through! Smooth dough, soft filling, flavourful soup, and gorgeous pleating! Thank you for sharing these videos.
i love how she sounds like she’s smiling
小高姐的节目让我独自在国外可以自己动手做到自己国家各个地方的美食，虽然有些材料蛮难买的，不但充实我的生活时间，还让我更多动手做饭的机会，感谢小高姐
实在是太厉害啦。肯定好吃到飞起。点赞。
我尝试用all purpose 面粉加入低筋粉，大概5比4的比例和面。这样就降低了加拿大本地面粉的筋性。作出国内面粉的包子质感。
开锅看成品的一刻，差点把自己感动哭了。
Fan Yu 低筋粉在哪里能买到？英文怎么说？
@@jakeliu5725 西人超市里都能买到，就是pastry flour. 做蛋糕用的那种。
@@jakeliu5725 cake and pastry flour
小高姐用讲解生化物理的方式讲解美食的制作和结构，深入浅出，易学易懂，大大提高了海外华人厨艺生活水平，赞一个.
Your hands are magic! I repeated this video a few times to watch you rolling the dough into a perfect round shape! And your technique to thin the edges is very inspires me. Thank you!
这是看小高姐那么多视频里最不想做得一个！一笼灌汤包做那么久，一分钟就能吃完啊。心塞，佩服小高姐
可以感到 最后要开吃时候 小高姐的笑容！！我也跟着笑了😊
外國買不到好的麵粉
太感動了！竟然有這麼棒的教學！感謝您小高姐
看过几期，简明清楚，语言流利，手下利索，有能力的人，赞
小高姐真的贤惠，说话又温柔。
This is the best soup dumpling strategy I found online! Well done, thank you for teaching.
Your videos are so lovely in composition, filmmaking, and sound. I never get tired of watching you cook. Your directions are so easy to understand, and cover so many of the simple mistakes that prevent people from cooking well. Thank you for creating such great content.
Thank you for talking and naming allthe spices and how you do the cooking. It is most appriciated .I enjoy all your you have put gorth for all pf us to learn from joyce , Oklahoma , USA
我从不知道做饭竟是门学问。放什么，怎么放，放多少都好讲究。天才呀。
小高姐的手一看就是个贤妻良母劳作的手。❤️有这样的妈妈家人应该很幸福
I really like your content...it's clear and easy to follow...thank you for every beautiful recipes...and oh im crazy about your milk softbread ❤❤❤🙌
This looks sooo amazing. Thank you so much for the English subtitles. Hello from California! 🤗
小高姐真是无所不能，前两个月我回国也专门跟大师学了小笼包子，包法跟您的一样！馅料倒是直接用的很稀的馅料，肯定没有小高姐的料足！准备买牛筋试试您的这个方子！👍👍
这是两种做法， 一种是馅里放肉冻，另一种是馅里加液体。都很好吃。
猪肉的就可以，因为他是回族采用牛筋
北方人普遍是打水进肉馅，比较稀。南方人大多用皮冻
我以前一直以为是直接包的汤。。。
Jiayue Yao 是的 我们河南的灌汤包的馅是可以流动的 ：） 不过效果和肉冻一样
小高姐之前提过可以用开水凉五分钟再和面，我今天做的时候就这样尝试了，不用温度计测量，也很成功，关键是揉面，小高姐揉了三四分钟，我制作的时候至少揉面二十分钟，全家都爱吃，汤包很成功
I feel like I am watching the OG of all Chinese master chefs-she is absolutely amazing as a chef and a teacher. Everything I have made has turned out delicious and beautiful. Your tips are the best!
深夜被虐 吹弹可破的皮 看着就很有韧劲 褶子美极了
沒有吃到過小高姐的湯包，只能空想回味~~~~不對，是只能遙望垂涎。。。。一直有在研究知名鼎x豐小籠湯包麵皮做法，直覺屬於半燙麵，今日得小高姐解惑，果然和麵水溫度與最後成品麵皮是否容易破裂有絕對關係。爆漿餡我是直接把皮凍湯放涼泡製成蔥薑水，再打入肉糜、調味後才進行冰鎮，但效果好像沒有小高姐爆的湯汁那麼多，前一本筆記已滿，昨日新購，立馬有好食譜可記，萬幸也！
I love how she sounds so happy when the buns are done
谢谢小高姐，看你教孩子们包饺子让我想起了母亲。我的母亲非常会做菜，从小我们都绕着他做棕子、包饺子。但是我並不专心，所以也没学会多少。如今已经是＂树欲静而风不止，子欲养而亲不待＂。唯又看小高姐的视频学习了。再谢谢你让我想起童年的美好时光。
小高姐的確高明，厲害，不光是能夠惠及家人，連我們都有口福了，謝謝。
我四歲的兒子每次看小高姐的視頻，不是說 "哇~~ 這個做得好漂亮喔!" 就是說 "恩~~ 這個看起來好好吃喔! " 。然後我最怕的問題就來了。。。"媽媽做好不好?"
A Google User 你小孩很可爱，很不一般呐！
妈妈做的饭，无论怎样，孩子都会爱吃\(^o^)/~
这个问题很好回答“做给妈妈吃好不好？”
@@liangjiang3122 "儿子这个你学一下，妈妈退休去澳洲看你时做给妈妈吃"
这是我妈看完小高姐的视频后发给我的微信，于是我房东开始跟我抱怨厨房用的太频繁了😂😂
唐卓越 你时不时给房东做点好吃的，就不频繁了。
每次跟小高姐学着做都零失败，赞赞赞
怎么会有这么让人舒服的人和视频啊！羡慕小高姐夫！😂
小高姐你太能干了，你的家人有你真幸福。愿神祝福你全家平安🙏
做出的灌汤包发到朋友圈，小伙伴都惊呆了，简直就是技能满血。一锅牛筋汤发挥的淋漓尽致，小高姐太神奇了！
for me this video is like a poem, its so calming and beautiful, just love it
Yes I'm Jewish and have been looking for a beef recipe thank you so much
I can't understand Chinese, but one thing is for certain: she's a professional chef.
小高姐我太崇拜你了，中西贯通，学贯古今，你老公真幸福！
虽然很多人都说过了 但大晚上的看了这包子 还是忍不住要感叹一下：小高姐的家人太幸福了！像小高姐学起来 期待有天我也可以在朋友圈得瑟一下……
Resourceful Sister, you are the gift, that keeps on giving. Here, you deliver such attention to detail regarding the pleat & pinch procedure of encasing the meat mixture inside your scratch-made wrappers. Maintaining ideal viewing angles is another, of your many skills as a video educator, 谢谢.
And thank you for English ingredients. Greetings from Holland
Holland is great country
Truly incredible light and angles in every shot, felt like I was watching my Bobe cooking even though they are different cultural foods entirely (my Bobe makes matzoh and challah, very Jewish foods) I felt at home completely, and thanks to the subtitles, I was able to understand and listen to your soothing instructions. I will have to try this recipe or one like it, as my family always orders soup dumplings at dim sum restaurants; they are one of our favorites. Everything looks so delicious, and it's very innovative for someone to think of chilling soup in order to place it as solid in any vessel, then heat it into a liquid again. Cheers.
these dumplings are my absolute favorite dumplings. I wish I find time to make these, Thank you for the English instructions. Thank you for sharing
原來灌湯包是這樣做的，真是大開眼界
謝謝您小高姐，因為有您，生活變有趣，人間也因此而變美味了！
小高姐最后一句话太气人了：“你们回味吧，我开吃了”，所以强烈要求小高姐开个淘宝店分享自己做的美食，我们一定鼎力支持！！
谢谢💖 English subtitles help too much, 你的包子好看💕😘希腊人
レシピの情報はとても美味しくて役に立つ、料理の知識を共有してくれてありがとう。
Azis 88 你回复的是日语，而她是中国人！但你似乎来自印尼？这让人尴尬😅
大仁视频讲真正人的生活，做个好吃的稿劳自己和家人
太喜欢听你的声音了 很亲切 而且任何食物被你说出来就觉得特别好吃
Are you a professional chef? Everything you make is executed so perfectly!
all Chinese mother supposed to be professional:)
rui zhang I want a Chinese mother 😱😭
Lol my parents both cook the same as this. They both learned their cooking skills from their parents, hearing from friends, and Googling recipes. My mother did work in a small restaurant and made dumplings with my grandmother for a little bit during her childhood, though, but that was it.
Just how a lot of Chinese parents/adults are :) I'm lucky to have my fantastic parents!
You are so lucky! And you better learn that from your parents :3
Juzt Chinese, all of them know how to cook.
Great Job I'm from Algeria and I enjoy watching your video your cooking is so Good
肚子餓的時候看真難受 小高姐的料理看了真是讓人食指大動阿
另外 小高姐, 你真的很會教 料理過程簡單明瞭 容易上手 感謝你的影片:)
Thanks
每次看小高姐的视频，到最后成品晒出的时候，都会条件反射的流出口水，感觉好似隔着屏幕也能闻到香味，真是太赞了！！爱你！！
我喜欢小高姐视频。教我学会了如何做好饭。谢谢！你最棒！
以前经常被人说“看你长的跟包子似的”，看了这个视频后我恍惚间感觉到了一丝慰藉 😂
各种笑
一脸褶子，哈哈哈哈
不好，一脸褶子，满脑子都是水
现在包子还当皇上了呢
男儿膝下有黄金。包子被戳破的一瞬间我还是跪下了，这汤也太足啦！
哈哈
哈哈哈
麻烦让点地方，一起跪
这膝什么做的也太软了😂
陈明 哈哈，你好诙谐幽默！
I had soup buns (I think these are the same thing; forgive me if not, as they look the same) in Shanghai a couple of years ago, and I have MOURNED them ever since. Simply one of the best meals I have ever had (pardon my spelling - Nanxiang Mantou Dian in YuYuan Garden), and I aim to go back one day! This video is lovely, and I can almost smell these through the monitor!
I know how to make the soup dumplings in Yuyuan because I am from Shanghai and have eaten them since I was a child. Replace the beef tendon soup in the video with pork skin to cook the soup, then refrigerate, replace the beef with pork, and add crab meat boiled with lard when wrapping, wrap these fillings, it is Yuyuan soup dumpling . That way you don't have to wait to go back and just get it.
按小高姐的方子做饭基本就没失手过。感谢感谢
听到你的声音，感觉是特别温柔体贴善良的好妈妈
Amazing cook! Easy to follow and a pleasure to watch. You mk it look so easy lol thanks
thank you for your love to Chinese style food
Are you sure easy to follow? :D
I watched Crazy, Rich, Asians and now I want to know how to make this. Thank you!
I just cooked them at home and they were delicious! My family loved them
Thank you for this great recipe
谢谢小高姐的视频，我今天中午和老公吃了40个灌汤包，好赞。
每次看都好多人留言小高姐老公小孩多幸福。所以我决定多看小高姐学厨艺，等我学好了争取脱单。
小高姐，太厉害了把！这家伙谁跟你结婚这胃不得爽翻天了…
是舌头爽翻天啊，胃可得受罪了。。
How sweet of you to share the secret behind a juicy dumpling, thank you so much :))
小高姐最后太讨厌啦：你们自己回味吧我开吃了...吃不到我开哭了…😂
非常感谢小高姐关于面皮详细的讲解！我这种从来不做面食，也没擀过饺子皮的南方人竟然一次就成功了！感觉面食好好玩，以后继续尝试
闻到了三年前的美味灌汤包，这是有香味的视频
端着一碗牛奶麦片的我吃出了牛肉味 :-D
Wenwen Fei 我吃着白馒头也吃出了牛肉味 🤣
哈哈哈！
哈哈哈哈哈哈………😂😂😂
半夜咽口水都是牛肉灌汤包的味道😢
你这个nb
am binge watching her. Her precise instructions, soft voice and beautiful recipes! just amazing! as a vegetarian, i will never cook this but just loved watching it
There are recipes out there for vegetarian dumplings, so I'm sure you can substitute mushrooms, tofu, etc. for the meat and have it turn out nicely.
小高姐这擀皮的手法！！厉害！！看着流口水！！
前几年一个人去西安旅游 去吃了贾三的灌汤包。去的时候是冬天，那时候把东西放到酒店就直奔回民街，第一家吃的就是牛肉汤包。热气腾腾的太好吃了。这样的回忆一辈子都忘不掉。这个方子必须搞起。解一下馋
到目前為止，我覺得小高姐是最厲害的！
小高姐提升了我们的生活品味
小高姐、我已经拿着碗和筷子在你家村口站了一宿了、你咋没来接我呢😂😂😂
是不忘记说地址了。🤭🤭
村口王寡妇喊你去她家等。
我說我家門前怎麼站了一個怪蜀黍 拿著碗和筷子
小学生习近平也喜欢吃包子，所以号称土包子
markor Jak 你母亲或者你父亲也喜欢吃包子，所以同理喽！
最爱小高姐的视频，做出来的东西就是好看又好吃！
小高姐的视频经得起时间的考验，过去五年了，依然遥遥领先！
看的口水流的 哈哈哈 细心体会 小高姐的 旁白也是非常萌的