State Banquet Master Chefs - Sea Cucumbers with Spring Onions. Differences of cooking wine

Hello friends! Today Er Bai will teach us something.
Homemade version of a famous dish in Shandong cuisine, Sea Cucumbers with Spring Onions. The cooking steps are not that complicated as in big restaurants, but the flavour can definitely compete with the dishes in big restaurants. You can have wonderful delicacies at home too!
With the strong fragrance of spring onions and the tender sea cucumbers, this is an authentic dish that you have to try and learn!
At the end of this video, Da Ye and Er Bai are going to talk about the differences between Chinese cooking wine, Huadiao rice wine and huangjiu rice wine because lots of friends asked about this, so stay tuned.
Hello everyone! We are Lao Fan Gu, old men from Beijing that excel at eating, cooking and chit-chatting.
Our dishes are good-looking, delicious and hardcore. Both of us used to work as chefs of China state banquets catered to government guests. Now we are retired at home. Together with our old friends, we want to share the dishes we studied and practiced when we were young, so everyone can prepare them at home and try what country leaders are catered when they visit China.
Da Ye (Zheng Xiusheng): Executive Chef of Beijing Hotel, hosted China's 50th Anniversary dinner.
Er Bai (Sun Lixin): Planned dinner menus multiple times for China state banquets hosting foreign country leaders.
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