Hey guys, a few notes: 1. So there’s two types of the Northern laomian mantou - the harder, denser kind and the softer sort. And while for both it’s most traditional that they use a sourdough starter, often these days they’re amped up with yeast as well (and some people use solely yeast). 2. “Laomian” is kind of an awkward thing to translate. What it is is a sourdough starter. The difference is that in Chinese baking stuff like sodium carbonate is also added to the dough to neutralize the sour taste. Though to be completely honest when we’ve tested the laomian mantou I personally kinda liked them when they were slightly sour… 3. If you’re really itching to try the Southwestern sort, Dianxi Xiaoge has a recipe here: ruclips.net/video/QgeGFBat_Ro/видео.html We’ll get to it eventually, promise - the annoying bit is that you need to make your own laozao (which she shows how to do in the video), because the bottles you get outside don’t have active bacteria inside. 4. As an aside, there’s a lot of these sort of ‘village cooking’ videos/channels on the Chinese language internet, and of them all Dianxi Xiaoge is probably our favorite of that genre (though Wang Gang is by far our favorite straight up cooking channel). Steph loves her stuff - real proper Yunnan cooking - but if you’re anything like me (Chris)… I just can’t stand the music lol. The other day I found my favorite way to watch Dianxi though… open their video in one tab, put the volume quite low, then in another tab play some Yunnan reggae… ruclips.net/video/IXb0KNj4-T0/видео.html … weirdly works with the pacing of their cuts haha 5. Thanks for all the concern and well wishes during these rough times. We’ve been inside basically for the last two weeks… walk the dog up of the roof and huddle up for 7/11 runs every other day or so. If you’re interested in seeing what we’ve cooked during this lockdown, check out our Instagram… Steph’s been keeping track under her “cookupinlockdown” tag haha. instagram.com/explore/tags/cookupinlockdown/ As an aside, the Reddit post is going to also have a whole “what the last two weeks have taught us about food/cooking”, so I’ll also link a public post over on Patreon for a just-the-facts recipes.
I appreciate you both still working so hard despite the difficulties! Your video is a great example of how life goes on. I hope everyone stays healthy and eats lots of good homemade food. =D
the funny thing is we have something very similar in south west germany, it is called dampfnudel (steamnoodle) and they are mantou fried and steamed in a deep pan with (with the lid on) with either water salt and butter or milk and sugar. the salt water and butter is the more authentic version and you eat it with potato soup
Been absolutely hooked on the videos you guys put out immediately sub'd and slowly watching all of them great info secrets and tips on all these chinese dishes I was wondering If you guys could try Hoi nan Chicken sometime? Thanks keep up the great work!!
Well... “hilarious” is the wrong word against the horror of a deadly pandemic wrecking lives and livelihoods. I wish I could find the word for laughing bravely in the face of tragedy and congratulate Chris for that instead.
Also 1% baking powder. Same amount as the yeast, forgot to list out the weight there (my bad, was going to scribble it on the screen but blanked on it)
Hi, I have the kind of yeast that's no longer needed to be activated in warm water. This is the first time i'm trying the recipe... so I would like to know if this is also okay? 😊
Chinese Cooking Demystified: Sorry but could you translate that into non baking percentages.? I don’t know what “a pet rock” was referring to. I can though translate grams, etc. into US measurements. I don’t use reddit or Instagram and don’t want to. Thank you.
@@boa9535 First water mixture: 45 g water/20 g sugar; Second water mixture: 45 g water/2 g dry yeast (1 tsp). 45 g water is just under 2 oz (1/4 US cup) water. 20 g sugar is 0.7 dry oz sugar, or 4.2 tsp.
i know it's unapropriate and somewhat insensitive.... but i laugh so hard when you said "apocalypse outside" good video and hope you stay well and healthy.....
Its also risky, rumors say that you can get up to 7years if the Government doesn't like the information or the way you present it. (About the Virus) The doctor that rang the warning bells was taken to a police station and forced to sign a paper stating that he had spread malicious rumors to do harm to society. Sadly the doctor recently died.
In my opinion... in this kind of situation, you *have* to be able to laugh about it. It's healthy and normal, I think. Otherwise it's just a downward spiral... Though just an addendum, that kind of joke/aside is decidedly not risky, even if it was on the Chinese language internet. But yeah, that story's hit us all hard... Li Wenliang, rest in peace.
3:35 "It's a touch annoying to buy more because it's the apocalypse outside" Hate it when that happens. Seriously though, thanks for updating us on the situation. I realize the risk to any single person is low, but the cumulative effects on the population along with the preventative measures sound pretty stressful to be going through.
Video games are the ultimate distraction ;) But now that I've finished Disco Elysium, I guess there's not much left for me to do but be a productive human being lol
This is the best mantou recipe I have ever tried!!! Mine came out perfect and soft and portioned perfectly for 2 people! Thank you so much for this recipe, you guys.
For the ikea table: Bolt it to the goddamn floor Use silicone grips A medium-stron double sided tape/ glue Surround the legs each in 20+kg rice/sand bags Have a few people hug each leg of the table under the camera
I think the term 'laomian' '老面' stands for a special technique that at some staple food joint, they will preserve a very old mantou dough, and use a small bit of it every time making a new batch of new mantou, like passing down a generation of good yeast and flavour and texture. Sometimes these 'laomian' can be passed for generations of mantou makers. Also, stay safe dude.
I work in the live music industry so I would cover the table (out of frame) in sandbags. Then I would replace the table lol. Your dough machine is stronger than your table!
Oh man this is a subject very near and dear to my heart. I was a bread Baker in college and tried to make sourdough buns that all failed hilariously. Making sourdough mantou is a passion project. Please go over both the sourdough methods in the future!
Thank you for sharing the mantou recipes especially coming from Guandong. Its pretty easy to make. Great learning there are 2 more types made from sourdough starter.
Made your egg foo young recipe last night. Couldn't find any Chinese cooking wine, so I had to leave it out. Pretty dang solid. Also thanks for teaching me how to actually use a wok. Heating it up 1st helps immensely. Cheers! And keep up the great work
Thanks for keeping a sense of humor during this crisis, you made me laugh! I am so sorry you are in the middle of it, please keep safe and you are in my thoughts.
I’m not sure if you addressed the flour differences outside of protein percentage in other videos but that would be very useful here. IE bleaching formulations and ash content.
Chinese Cooking Demystified not always. That’s common but it’s also sometimes the goal is to nead dough without the contents of the dough becoming more homogenous
That poor dog was like, "mom...mommy...I is hungry. Share, please?" Also, that comment about the ugly duckling, undersized roll was priceless. :) Y'all stay safe over there.
Thank you! This is one of my favorites, especially when paired with Salted Egg Crabs. I tried this in Singapore, and yes, the fried ones are absolutely awesom. 😍😍😍
Hope you're able to show the south western type. Of the three that sounds the most interesting though the northern sounds much more to my tastes. Stay safe and healthy out there and thanks for the uploads.
@@ChineseCookingDemystified It's pretty scary end of the world stuff. My son is at international school, all the kids from China, Sing, etc if they go home for the coming holidays are not allowed back to school for another 2 weeks from when they get back. Stay safe.
These looks delicious; I will definitely have to try them. I'm really interested - being a predominantly sourdough baker - in the northern style, so fingers crossed you are able to show us those soon!
YOU HAVE A KITCHEN DOG! How cute! Stay safe out there. It'll be all right. I just read the article in The New Yorker, and thought it was well done. Thank you both for giving people a glimpse into the situation in China. And yes, open air markets are a huge part of the norm worldwide. What in the world do people think Farmers Markets are??? Weathering the apocalypse 2020! Good luck, and thanks again.
Haha so actually our dog is like... the opposite of a kitchen dog. He's deathly afraid of the loud noises our cleaver makes and scurries into another room whenever we start cooking. He's quick to come out when we're done though ;) Re the article, Helen Rosner did a great job distilling my rambling haha. I'm also really happy that she included the bit about Wuhan.
The dog at 5:30 ! Darn cute.... Oh, and in my opinion, nothing is wrong with your kitchen :) it just adds a more homey vibe to your video :) Will try this recipe. Cheers from Indonesia!
I'm impatiently waiting for your video on the northern style. We've had major shortages of commercial yeast in stores - so I'm currently only making breads with sourdough starter. (And looking for new ways to use it as it needs to be fed and used regularly) Also: your dog slays me each time.
This is not legit or anything (we still have yet to properly research the dish) but other day we whipped up something that was... stir-fried mantou esque. Cube some mantou, apply the thinnest layer of oil to a wok, and toast/fry until golden brown. Add the cumin BBQ spice mix that we showed in the Cumin Roast Lamb video, toss, then swirl in a touch of light soy sauce over your spatula and around the sides of the wok. Season with sugar and salt to taste. Definitely no claims of legitimacy there, but it was good and very reminiscent of the grilled mantou you get at Chinese BBQ joints
I found you after I read a PBS article about you being quarantined but still cooking and now my school is closed and it is recommended we stay inside.... so I am going to try and make some of your recipes! I studied in Jingdezhen @ JCI for a semester and I really miss the food. I am sure excited to try and make these delicious dishes myself. Too bad no one can come over to share in the deliciousness. Do you have the recipe for the fermented rice version posted somewhere?
Coming from Germany, where you eat varieties of bread for breakfast,lunch and dinner, to Guangzhou and most of the time having these as part of the breakfast: They are bland and dry and unless you have something to dip they are just horrible. At least that was my experience with them. If I ever go back I might give them another chance, but theres a lot of tastier bread out there :D I’m interested in those dishes you an make out of these nonetheless. Edit: Might also be that I encountered some bad hotels or so and they were just bad :D
Yeah you basically need something to dip them in for sure. Condensed milk is the classic. The steamed ones... I personally like them with Lao Gan Ma chili crisp (though chili oil is a more traditional accompaniment to the northern sort). That said, if they were dry you were eating some bad Mantou. They should be light and fluffy, similar in texture to the dough in many Dim Sum buns.
the table is perhaps floppy, add some bracing to the underside, and then, some cross bars between the legs ont alt east theree sides, then load down the bracing with sand bags. this will both add rigidity AND weight. Alternatively, get a more rigid and weighty table. solid wood, etc.
![[#2024MAMA] BIGBANG (빅뱅) - 뱅뱅뱅 (BANG BANG BANG) + FANTASTIC BABY | Mnet 241123 방송](http://i.ytimg.com/vi/EQsYfiPR9uM/mqdefault.jpg)
Hey guys, a few notes:
1. So there’s two types of the Northern laomian mantou - the harder, denser kind and the softer sort. And while for both it’s most traditional that they use a sourdough starter, often these days they’re amped up with yeast as well (and some people use solely yeast).
2. “Laomian” is kind of an awkward thing to translate. What it is is a sourdough starter. The difference is that in Chinese baking stuff like sodium carbonate is also added to the dough to neutralize the sour taste. Though to be completely honest when we’ve tested the laomian mantou I personally kinda liked them when they were slightly sour…
3. If you’re really itching to try the Southwestern sort, Dianxi Xiaoge has a recipe here: ruclips.net/video/QgeGFBat_Ro/видео.html We’ll get to it eventually, promise - the annoying bit is that you need to make your own laozao (which she shows how to do in the video), because the bottles you get outside don’t have active bacteria inside.
4. As an aside, there’s a lot of these sort of ‘village cooking’ videos/channels on the Chinese language internet, and of them all Dianxi Xiaoge is probably our favorite of that genre (though Wang Gang is by far our favorite straight up cooking channel). Steph loves her stuff - real proper Yunnan cooking - but if you’re anything like me (Chris)… I just can’t stand the music lol. The other day I found my favorite way to watch Dianxi though… open their video in one tab, put the volume quite low, then in another tab play some Yunnan reggae… ruclips.net/video/IXb0KNj4-T0/видео.html … weirdly works with the pacing of their cuts haha
5. Thanks for all the concern and well wishes during these rough times. We’ve been inside basically for the last two weeks… walk the dog up of the roof and huddle up for 7/11 runs every other day or so. If you’re interested in seeing what we’ve cooked during this lockdown, check out our Instagram… Steph’s been keeping track under her “cookupinlockdown” tag haha. instagram.com/explore/tags/cookupinlockdown/
As an aside, the Reddit post is going to also have a whole “what the last two weeks have taught us about food/cooking”, so I’ll also link a public post over on Patreon for a just-the-facts recipes.
Finally someone who figured out a perfect hack to fix Dianxi Xiaoge's otherwise fantastic videos :D Stay safe guys, love the video as always!
I appreciate you both still working so hard despite the difficulties! Your video is a great example of how life goes on. I hope everyone stays healthy and eats lots of good homemade food. =D
the funny thing is we have something very similar in south west germany, it is called dampfnudel (steamnoodle) and they are mantou fried and steamed in a deep pan with (with the lid on) with either water salt and butter or milk and sugar. the salt water and butter is the more authentic version and you eat it with potato soup
Been absolutely hooked on the videos you guys put out immediately sub'd and slowly watching all of them great info secrets and tips on all these chinese dishes I was wondering If you guys could try Hoi nan Chicken sometime? Thanks keep up the great work!!
I think the western equivalent for Lao Mian would be barm
"it is a touch annoying to buy more because it is the.... apocalypse outside." is probably the most hilariously nonchalant thing I've heard today.
Seriously though, keep safe guys
Well... “hilarious” is the wrong word against the horror of a deadly pandemic wrecking lives and livelihoods. I wish I could find the word for laughing bravely in the face of tragedy and congratulate Chris for that instead.
It finally hit my city, he ain't kidding it's hell......
We had to find something to pull though.
"Not all our children need to be above average."
I felt that.
Ooof.
As a below average sibling compared to my brothers and sisters, I felt that too 😭😅
A Prairie Home Companion!
As a former chronically above average child, i'm trying to relate to the meme ... and (uncharacteristically) i'm failing. 😉
Every child has it own talents. No need to be exact clones. 1 got humor, other 1 got brains 🤣
Some get both.
Because baker's percentage's are so helpful.
200g flour
45% water
10% sugar
1% yeast
1 tsp baking soda
Also 1% baking powder. Same amount as the yeast, forgot to list out the weight there (my bad, was going to scribble it on the screen but blanked on it)
And a hundred percent reason to remember the name
Hi, I have the kind of yeast that's no longer needed to be activated in warm water. This is the first time i'm trying the recipe... so I would like to know if this is also okay? 😊
Chinese Cooking Demystified: Sorry but could you translate that into non baking percentages.? I don’t know what “a pet rock” was referring to. I can though translate grams, etc. into US measurements. I don’t use reddit or Instagram and don’t want to. Thank you.
@@boa9535 First water mixture: 45 g water/20 g sugar; Second water mixture: 45 g water/2 g dry yeast (1 tsp). 45 g water is just under 2 oz (1/4 US cup) water. 20 g sugar is 0.7 dry oz sugar, or 4.2 tsp.
Your doggo pawing at you at the end was adorable. It was like "pleeease feed me!"
There is a reason Southerners in the US call fried cornbread dough made along with barbequed pork, "hush puppies". 😁
Bear U oh shit!
i think the doggo be like "pleeease pet me!" 13/10
When I was in China my friends who couldn't handle spicy food survived on mostly Mantou so this brings back memories.
i know it's unapropriate and somewhat insensitive....
but i laugh so hard when you said "apocalypse outside"
good video and hope you stay well and healthy.....
Its also risky, rumors say that you can get up to 7years if the Government doesn't like the information or the way you present it. (About the Virus)
The doctor that rang the warning bells was taken to a police station and forced to sign a paper stating that he had spread malicious rumors to do harm to society.
Sadly the doctor recently died.
In my opinion... in this kind of situation, you *have* to be able to laugh about it. It's healthy and normal, I think. Otherwise it's just a downward spiral...
Though just an addendum, that kind of joke/aside is decidedly not risky, even if it was on the Chinese language internet. But yeah, that story's hit us all hard... Li Wenliang, rest in peace.
@@ChineseCookingDemystified hope you both stay safe and healthy.
@@ChineseCookingDemystified Yeah....R.I.P Dr. Li. May the honest and kind men will be blessed.
Look how it all played out a year later
Northern Mantou to Southern Mantou: "What are you lookin at, Smoothskin"
3:35 "It's a touch annoying to buy more because it's the apocalypse outside"
Hate it when that happens.
Seriously though, thanks for updating us on the situation. I realize the risk to any single person is low, but the cumulative effects on the population along with the preventative measures sound pretty stressful to be going through.
Began Study of Chinese in 1965 - - - still study it daily in 12/2023 - - enjoy you both immensely and thank you for your efforts! 永遠的朋友。
5:24 Love how the 🐶 beg for his share ❤
Hope you all remain well and that the quarantine ends soon. Thank you for continuing to publish videos. I hope it's a good distraction!
Video games are the ultimate distraction ;) But now that I've finished Disco Elysium, I guess there's not much left for me to do but be a productive human being lol
@@ChineseCookingDemystified You've got great taste in both food and games mate ;)
@@ChineseCookingDemystified I would highly recommend Monster Hunter World: Iceborne.
Chinese Cooking Demystified if it’s available I would also highly recommend Football Manager 2020
I just watch China Uncensored all day hehehe
This is the best mantou recipe I have ever tried!!! Mine came out perfect and soft and portioned perfectly for 2 people! Thank you so much for this recipe, you guys.
For the ikea table:
Bolt it to the goddamn floor
Use silicone grips
A medium-stron double sided tape/ glue
Surround the legs each in 20+kg rice/sand bags
Have a few people hug each leg of the table under the camera
"Not all our children need to be above average"
4:11 casually cuts away the below-average mantou
I think the term 'laomian' '老面' stands for a special technique that at some staple food joint, they will preserve a very old mantou dough, and use a small bit of it every time making a new batch of new mantou, like passing down a generation of good yeast and flavour and texture. Sometimes these 'laomian' can be passed for generations of mantou makers.
Also, stay safe dude.
THERE IS A DOG?! WHAT
THERE IS A DOG?! WHAT
THERE IS A DOG?! WHAT
WHAT IS A DOG?! THERE
WHAT IZ SCHNAUZER!?
So cute!! I want to see the cute doggie!!
It's crazy how this one food, and its name has spread all over Asia, and means different things to each respective culture.
Ate southern style mantou in Beijing. Served exactly like that (4 deep-fried, 4 steamed) with condensed milk.
Thanks for the tutorial!
I work in the live music industry so I would cover the table (out of frame) in sandbags. Then I would replace the table lol.
Your dough machine is stronger than your table!
Bags of kitty litter, got it ;)
Southern steamed mantou eaten with Singaporean chilli crab is the best thing ever. Nothing soaks up the sauce quite the same way,
Oh man this is a subject very near and dear to my heart. I was a bread Baker in college and tried to make sourdough buns that all failed hilariously. Making sourdough mantou is a passion project. Please go over both the sourdough methods in the future!
Thank you for sharing the mantou recipes especially coming from Guandong. Its pretty easy to make. Great learning there are 2 more types made from sourdough starter.
Love this channel. You've taught me so much and Iove trying your recipes... I'm terrible at them but I'm getting better with your help. Thanks
I'm glad you are doing okay and thanks for the video!
Your dog is such a star. I love the way he stares at the end of every episode.
This used to be my favourite breakfast as a child thanks I still love this a lot
Made your egg foo young recipe last night. Couldn't find any Chinese cooking wine, so I had to leave it out. Pretty dang solid. Also thanks for teaching me how to actually use a wok. Heating it up 1st helps immensely. Cheers! And keep up the great work
Thanks for keeping a sense of humor during this crisis, you made me laugh! I am so sorry you are in the middle of it, please keep safe and you are in my thoughts.
Nothing makes me quite as hungry as looking at a smooth steamed bun.
Things were going along pretty well, then all of a sudden DOG!! What a way to level up! The insistent paw, I'm so familiar with that. What a cutie.
Thanks for posting despite the chaos. You’re my favourite people I don’t actually know in China. I hope you weather the storm ok.
Yes ...... finally know how to make deep fried mantou ........ the bun that you keep deeping into delicious sauce and can't have enough of it.
I’m not sure if you addressed the flour differences outside of protein percentage in other videos but that would be very useful here. IE bleaching formulations and ash content.
that type of rolling and folding is called “lamination” in the west, for those who didn’t know. It’s very popular in french cooking
I could be wrong, but doesn't laminated dough usually have oil or butter between the layers?
Chinese Cooking Demystified
not always. That’s common but it’s also sometimes the goal is to nead dough without the contents of the dough becoming more homogenous
That poor dog was like, "mom...mommy...I is hungry. Share, please?" Also, that comment about the ugly duckling, undersized roll was priceless. :) Y'all stay safe over there.
I’m from China and I’m primarily watching your videos as my recipes 😂 great job!
Oh god I love deep-fried mantou a little too much. I introduced my son to it recently and his eyes went soooo big. Yeah I know kid, it's the best. 😂
5:28 cute pup! Reminds me of the schnauzers I had growing up.
Thank you for sharing this recipe and in-depth explanation.
I’d really love to see a xiao long bao recipe
Hope you guys are safe. Thanks for sharing these wonderful recipes.
I was a bit worried you weren't going to give that VERY GOOD BOY/GIRL a treat. luckily I watched ALL THE WAY to the end.
Yeah most of the stuff we whip up he can't eat (lots of human food's pretty terrible for dogs), but mantou's fine, so he got some this time.
It’s good to see that you guys are still okay; hope the virus goes away soon.
Your dog is a cutie. Our dog does the same when we’re eating. Hope the epidemic and chaos finally blows over, and you guys can go out again as normal.
That aged like milk
@5:20 i love doggy so much , i like how he paws you
Love this chinease buns😍,hade them twice but never tried to make them.Big thumbs up10x
They are great indeed👍
Glad you're well.
I love the buns so much! This video brings up the memories in Guandong. Thanks for sharing!
Thank you so much for carrying on making videos despite the ongoing apocalypse!
The dog was like “mom, mom, mom, mom, mom, MOM LOOK AT MEEEEH”
I hope this video goes viral right off the bat!
Thank you! This is one of my favorites, especially when paired with Salted Egg Crabs. I tried this in Singapore, and yes, the fried ones are absolutely awesom. 😍😍😍
I agree. Much prefer the fried mantou,.
Hope you're able to show the south western type. Of the three that sounds the most interesting though the northern sounds much more to my tastes.
Stay safe and healthy out there and thanks for the uploads.
I just read the NPR article on creative cooking due to lack of ingredients. Keep up the good work!
Looks soo good! It's nothing wrong with your kitchen. Good job by the way!
Ok so Kawa is the best music I've found recently thank you
Glad you're back posting, I hope you guys are well.
Cheers! Yeah going a little stir-crazy staying inside for the last two weeks... but hey, c'est la guerre.
@@ChineseCookingDemystified It's pretty scary end of the world stuff. My son is at international school, all the kids from China, Sing, etc if they go home for the coming holidays are not allowed back to school for another 2 weeks from when they get back. Stay safe.
wow your steamer is beautiful!
I've been wondering about you two during the outbreak. I hope you guys stay safe and healthy and happy 😊
These looks delicious; I will definitely have to try them. I'm really interested - being a predominantly sourdough baker - in the northern style, so fingers crossed you are able to show us those soon!
Your kitchen burners are amazing! 😍
THOSE CAT BOWLS ARE SO CUTE AHHH
They’re alive, everyone!
THEY’RE ALIVE!!!
🍾🎉🥂🎊🎈
My schnauzer is just like that everytime I eat 5:25. His right about this dipping into too much condensed milk, it's so good!
Fried Chinese buns are great. Deep Fried Lai Wong Bao my fav.
It's the Apocalypse outside! Make mantou! 😊 Thanks for this. ❤
thanks for this! been out of asia for a couple months and was mega craving some deep fried condensed milk mantou. these came out perfect.
Thank you for the great work. Hope you guys stay safe and well.
Great video! Looking forward to the Northern Style for sure! I love making sourdough at home!
I subscribed! Loved these kinds of vids
YOU HAVE A KITCHEN DOG! How cute!
Stay safe out there. It'll be all right. I just read the article in The New Yorker, and thought it was well done. Thank you both for giving people a glimpse into the situation in China. And yes, open air markets are a huge part of the norm worldwide. What in the world do people think Farmers Markets are???
Weathering the apocalypse 2020! Good luck, and thanks again.
Haha so actually our dog is like... the opposite of a kitchen dog. He's deathly afraid of the loud noises our cleaver makes and scurries into another room whenever we start cooking. He's quick to come out when we're done though ;)
Re the article, Helen Rosner did a great job distilling my rambling haha. I'm also really happy that she included the bit about Wuhan.
Many thanks for this. Love fried mantou to mop up mapo tofu. And also for all the other videos.
The dog at 5:30 ! Darn cute....
Oh, and in my opinion, nothing is wrong with your kitchen :) it just adds a more homey vibe to your video :)
Will try this recipe. Cheers from Indonesia!
We normally have the fried munto in crab dish based restaurant.
Spicy, creamy, salty etc. I enjoyed munto more than the main dish itself. XD
Great tips. Thanks!
Sweet steamed buns!
-Ah Sing (Shaolin Soccer)
Lil doggo is so cute!
THE DOGGIE AT THE ENDJJBWB
I'm impatiently waiting for your video on the northern style. We've had major shortages of commercial yeast in stores - so I'm currently only making breads with sourdough starter. (And looking for new ways to use it as it needs to be fed and used regularly)
Also: your dog slays me each time.
Stay safe. Love from America.
I have been looking for recipes on this. Thank you.
saw your reddit article, hoping the best for y’all!
ironically even though this video wasn't aesthetic it was more at home than you other videos!
Thanks for this videos guys!
I am enjoying your vlog and keep up the good work. Also I hope you guys the best wishes and take a good care of the current nCorona situation.
If you already have a stand mixer, just buy a pasta roller attachment. Makes that part way easier.
One of my favorite foods! Yumos!!! 😊 enjoyed the commentary 👍
I can't wait for the written recipe
"and dip it into way too much condensed milk" lmfao... Relatable
I've been wanting a good recipe ;A; tysm you guys are lifesavers
Thanks for another great video! Stay safe and stay healthy!
I have my pasta maker attached to an ironing board and step on the foot while really cranking on it.
Stay safe!!
I loooove deep fried mantou with condensed milk. Not in many other ways though, but I'm intrigued by stir fried mantou, which I've never tried.
This is not legit or anything (we still have yet to properly research the dish) but other day we whipped up something that was... stir-fried mantou esque. Cube some mantou, apply the thinnest layer of oil to a wok, and toast/fry until golden brown. Add the cumin BBQ spice mix that we showed in the Cumin Roast Lamb video, toss, then swirl in a touch of light soy sauce over your spatula and around the sides of the wok. Season with sugar and salt to taste.
Definitely no claims of legitimacy there, but it was good and very reminiscent of the grilled mantou you get at Chinese BBQ joints
@@ChineseCookingDemystified Thanks for the recipe idea! Also, your kitchen is not that terribly lit, it's quite alright.
@@silkworm6861 It takes a *lot* of work color grading to get it to look... passable haha
I found you after I read a PBS article about you being quarantined but still cooking and now my school is closed and it is recommended we stay inside.... so I am going to try and make some of your recipes! I studied in Jingdezhen @ JCI for a semester and I really miss the food. I am sure excited to try and make these delicious dishes myself. Too bad no one can come over to share in the deliciousness. Do you have the recipe for the fermented rice version posted somewhere?
This is amazing, thank you for this recipe 😊
Off topic, but you were great on NPR!
Coming from Germany, where you eat varieties of bread for breakfast,lunch and dinner, to Guangzhou and most of the time having these as part of the breakfast: They are bland and dry and unless you have something to dip they are just horrible. At least that was my experience with them. If I ever go back I might give them another chance, but theres a lot of tastier bread out there :D
I’m interested in those dishes you an make out of these nonetheless.
Edit: Might also be that I encountered some bad hotels or so and they were just bad :D
Yeah you basically need something to dip them in for sure. Condensed milk is the classic. The steamed ones... I personally like them with Lao Gan Ma chili crisp (though chili oil is a more traditional accompaniment to the northern sort).
That said, if they were dry you were eating some bad Mantou. They should be light and fluffy, similar in texture to the dough in many Dim Sum buns.
Wow! Your mantou looked so legit!
the table is perhaps floppy, add some bracing to the underside, and then, some cross bars between the legs ont alt east theree sides, then load down the bracing with sand bags. this will both add rigidity AND weight. Alternatively, get a more rigid and weighty table. solid wood, etc.