Thanks again to Bright Cellars for sponsoring this video! Click here bit.ly/BrightCellarsWithLau to get 50% off your first 6 bottle box. Join the Canto Cooking Club - bit.ly/3Ys4GAf
Do you take recipe request?im looking for eggplant chicken and salty fish casserole?it’s apparently a canto cuisine though the salty fish can be a bit strong
Daddy Lau reminds me so much of my own dad who has been gone 30 years now. Listening to him speak a similar dialect of Chinese that I grew up with is so heartwarming. And, watching him prepare all these wonderful dishes makes me crave both the foods and memories of my past. Thank you so much! These videos always bring a smile to my face and to my heart. Bless you all!
I love your relationship with Daddy Lau! I know he is teaching us how to cook in the video but you can see he is really doing it for you! Your can see the love in his eyes as he looks at his son!
Your channel is awesome. I appreciate your dad's original audio in Cantonese (his cooking is already super authentic, the Canton audio and his voice makes it even more real, which lacks in RUclips community imo). You as an Asian American producing, translating and getting sponsored is what got this channel successful. As a Chinese Canadian who lives in a very white American city now, I appreciate your content very much and kudos to your family for making this sustainable!
My family’s absolute favourite dish! I can’t say if my dad made this particular dish even though we owned a restaurant for several years. I love listening to Daddy Lau as he has the same dialect and accent as my own dad who passed away 6 years ago. When he said “Okay! Sik fan!” I almost cried. I never learned to cook my dad’s dishes so I appreciate the hard work of Daddy Lau teaching everyone these precious recipes ❤️
one of the things that impressed me most while watching your video is the image of your father feeding you after he finished cooking. A picture full of love of a father for his son. Thank you and your dad for sharing these videos. I followed and was very pleased with your father's recipe.
Delicious ! Made this recipe 4 times now and every time it has come out amazing. For the meat marinade, I add: - 1tsp ginger - 1tsp onion paste - 0.5tsp chili flakes for spice I use dry Rice Noodles. Cover them with boiling water for 15mins (250g) - 30mins (500g) before you want to use them. Drain them and add a bit of oil to prevent sticking.
Solid video! I really like the fact that despite your dad's experience, he used a non-stick coated wok to make this dish instead of a commercial grade carbon steel wok. Definitely makes the video more relatable and lets the audience know that this is a dish that can be easily replicated in any home kitchen without fancy commercial cookware.
You can get a “fancy” commercial grade carbon steel for 20 bucks. A non-stick wok costs more. Plus non-stick had chemicals and you will not get true wok hei. I threw out all my non stick cookware years ago. Could not pay me to use those.
Man I love the wholesome moment where daddy Lau shares a bite with Jason and they hug at 10:26. Reminds me of the moments with my dad and sharing hobbies
yes i had my best experience in rotterdam. The restaurant was packed! Like in hong kong xDD The best cantonese restaurant i have tried thus far in my life. I really need to try making this myself.
I love his dad's passion he puts into his cooking and the level of personal instructions he gives. 💯% would love to try his dishes! Thanks for sharing.
The best part about your channel is watching the loving relationship you and your family have with each other. Especially you and your dad! Reminds me of what I had with my father before his passing. 😢Heartwarming! ❤
As a teenager, and through college, I worked for a Chinese/Taiwan family- who became like my own family. Listening to Lau is like listening to Pappa, my Chinese chef mentor. After 10 years of working for them- I finally got to go to China! Although I can speak very little Chinese, I understand a great deal of it. Your videos make me feel like I’m home again, with beloved family- still trying to figure out everything Pappa was saying ❤. What a gift!
How fortunate you are to have your Dad around, & share his valuable knowledge of tasty Cantonese cuisine. God bless your parents ❤️ Thank-you for sharing your Dad with us!
Listening to your father takes me right back to my childhood growing up in Hong Kong. Whats especially amazing to me is how muchI can understand of what he says! Thank you so much for posting these videos ♥️
Just a lil info. In Cantonese culinary school, this dish is a benchmark to test if a Cantonese chef is able to master the skill of playing with the wok. Because fresh ho fun(rice noodles) is very easy to break and stick in the wok, and restaurant wok is big-sized and heavy cast iron with a super high heat burner. So a good chef is able to use minimal oil but make the ho fun not stick together or to the wok, can be light-handed so not break the ho fun, good at time control so can caramelized the noodle but not burn it, strong in wrist can do wok-spinning to distribute the sauce evenly, if not careful everything would be ruined in a short time. So a good beef ho fun should be not oily at all, dry in the body, no break or stick, everything distributed evenly, full of wok hey aroma(caramelization in a short period of time).
This video is two years old now! 😆 YAY for authentic Cantonese dad cooking and thank you for sharing. I shared your video with my family too. Great recipe!
I’m not Chinese but after discovering this channel , I keep watching it and following uncle Lau recipes in cooking because the food turns out to be great , recipes are easy and time taken is minimal. Thank you for your channel :)
My dad was a chef for about 50 years before he passed away and we used to own our Chinese restaurant for about 30 years. Good to see you working with your dad to bring these recipe videos. I agree with how your dad mentioned that cooking from home versus the restaurant is different. Maybe a great thing to gift to your dad is one of those big wok so he can use the hotter fire for his cooking?
My hubby is Cantonese. We loves Cantonese food. I love your Dad. He is full of energy when he does cooking. My kids also loves this dishes. I will try to cook this dish this weekend for the first time. Looks easy to cook.
I made this dish tonight and it was excellent. For years, we’ve wondered how they get the beef so tender in Chinese restaurants. Now I know. I had fun cooking this dish and learned a ton. Kudos to dad.
Does Chef Lau compile a cook book? He teach very thoroughly, easy to understand. I need his cookbook for keep sake, can't keep up with the internet always. I need his cookbook so that i can refer to anytime. Thanks for teaching.
I AM SO HAPPY TO HAVE KNOW YOUR DAD FOR THE LAST 8 MONTHS. I HAVE LEARN SO MUCH ABOUT COOKING. MY FAMILY LOVES ALL THE DISHES YOU HAVE TAUGHT ME. AN THERE FRIENDS ALSO. KNOW MORE STANDING IN THE KICHEN FOR. HOURS💃💃💃💃💃
How Chef Lau prepped and cooked the beef is tremendous. It can be done for other recipes and other dishes. Velveting meats properly is so important in stir fry dishes. Thanks Chef for showing us how...
Daddy Lau reminded me so much of my own dad. Seeing how relaxed he is in the video cooking with such heart is very comforting and encouraging. This dish and many other videos bring back a lot of memories from my days in Hong Kong. Please keep them coming and thank you so much. I can't wait to try my hands in making chow fun...and more
This is so exciting getting to walk through this whole dish with your father. What an amazing process and a perfect recipe, and I loved learning about the baking soda treatment of meat. Such a great tip! Thank you so much for this Lau family!
07:03 a tip for knowing if the wok is hot enough, is to splash a few drops of water onto the wok. if the water droplets immediately sizzle and evaporates off, then the wok is hot enough. be sure to allow all the water to evaporate before adding your oil.
This is my absolute favorite noodle dish and watching your dad make it was an absolute joy. You can see how much he loves cooking as he cooks with his whole body and is so insightful when explaining the steps. Cooking for loved ones and friends always makes it taste better. 💖💖
Great video! I'll try your dad's technique on my next attempt. I also wanted to say you're very blessed (and blessing the rest of us) to have your dad around to pass his years of accumulated cooking knowledge down to you and to all of us on the internet. Keep up the great work and content!
Your father is golden. I enjoy watching him cook some masterfully. It would never get older watch him cook. Beef chow fun is absolutely one of my most favorite dishes in the entire world. Your dad's techniques make all the little difference in the world. I like my chocolate also with shiitake mushrooms, black bean sauce and chilis.
I made this for Thanksgiving it was absolutely wonderful. Thank you for exposing chinese cooking to help us understand the technique. It is truly wonderful. Thanks again. Happy Thanksgiving
This dish is like my litmus test every time I try a new Canto spot. As a Canadian Chinese growing up speaking Cantonese, watching this feels like such a great entry point to reconnect with my roots, thank you for this :) also love the editing 🙌🙌
This is one of my favorite dishes. Growing up in HK as a child and now in the US. This is my go to to know if a place is worth it's weight. That and HK style pan fried noodles. If a place can't get those right out isn't worth my time or money.
This is what I order first to gauge the quality of a Cantonese restaurant / dinner; we have many here in Vancouver, BC. Only a few (in my opinion) really deliver. Great video for an all time favourite dish!
Gosh, you are right! In Cantonese culinary school, this dish is a benchmark to test if a Cantonese chef is able to master the skill of playing with the wok.
Another thing the baking soda does is it raises the pH, which enhances browning from the Maillard Reaction. This is really important for stir frying at home because most people don't have a powerful burner.
I followed this recipe and OMG , its so delicious . Its even better than the one I had in the China Town. All my family love it ! Thank you Mr Lau for sharing the technique and little Mr Lau for making this great video . Thank you very mich !!!!
Thank you so much for sharing these beloved dishes and making them so accessible. My dad was also a chef and I wish I had the opportunity to record all of his recipes before he passed. Many of them are featured on your channel and I can't wait to try out a bunch of these! Keep up the amazing work ❤
I LOVE the history lessons. Always great to learns one culture more. Thank you for those. Thank you also for this recipe! Never knew to spread the noodles before refrigerating. My favorite Cantonese dish since I was 8. :D
Randy, you and your dad make an excellent combination and when combined with your patron's questions, you are providing an excellent service to cooking. One idea for some of the videos you do is to do ones on the ingredients that your dad uses. Take this episode, a break down on rice noodles would be very helpful to those of us that did not grow up with these. (Fresh rice noodles in Boise, ID? Even here in Sonoma County fresh rice noodles are item that we have to go to SF or Oakland for.)
for me this is one of the best Chinese cooking channel, everything is explained well and there is differentiation between home cooking and restaurant cooking.
This is one of my favorite dishes but the "wet" version with gravy is my favorite dish out of all cuisines. Can you have your dad show the gravy version for an upcoming vlog? Thank you and keep up the great content!
Yes, there is another wet or gravy version using black bean, beef, bell pepper, onions and spring onion. It's also one of my favorite Cantonese rice noodle
@@sunartotinor7868 no not the black bean bell pepper version. There’s a version with just the beef, noodles, Chinese broccoli, carrots and a thick gravy covering it all.
![Oscar Maydon x Fuerza Regida - Tu Boda [Official Video]](http://i.ytimg.com/vi/_ymicn0_GYc/mqdefault.jpg)
Thanks again to Bright Cellars for sponsoring this video! Click here bit.ly/BrightCellarsWithLau to get 50% off your first 6 bottle box.
Join the Canto Cooking Club - bit.ly/3Ys4GAf
What non-stick wok he's using? Thanks
You are the reason for this ruclips.net/video/LQRAfJyEsko/видео.html
I'm curious. Until when are you going to stop using your own parents and make content and earn a living for yourself?
Do you take recipe request?im looking for eggplant chicken and salty fish casserole?it’s apparently a canto cuisine though the salty fish can be a bit strong
Your dad is the like the bruce lee of chinese food he is awsome. love the videos bro
Daddy Lau reminds me so much of my own dad who has been gone 30 years now. Listening to him speak a similar dialect of Chinese that I grew up with is so heartwarming. And, watching him prepare all these wonderful dishes makes me crave both the foods and memories of my past. Thank you so much! These videos always bring a smile to my face and to my heart. Bless you all!
Obviously Lau is a regional name, otherwise the name would be Liu.
Youre Chinese??
Me too. My dad has been gone for 3.5 years... i really miss him 😞 ... listening to daddy lau really makes my heart melt. Thank u.
He's making all of us miss our dads. You can see how happy he was when his son loved his food. Made me tear up.
I couldn’t agree more. He reminds me of my dad as well. My dad passed away when I was very young.
The moment Daddy Lau feeding his son is so heart-warming.
Indeed , heart melting
And when he called him son (zai) in Cantonese, my heart just melts.
I love your relationship with Daddy Lau! I know he is teaching us how to cook in the video but you can see he is really doing it for you! Your can see the love in his eyes as he looks at his son!
My dad is nothing like his
True 😭❤️ Beautiful family!
My dad is the same! It's awesome
especially when he calls him son🥺
@@NukaColaQuantum me too bro, can’t be all lucky. I had an amazing mum but my dad is a shitty father
You can truly see the joy in dad's face when he is cooking, and providing nourishment for his family. It's his love language.
Your channel is awesome. I appreciate your dad's original audio in Cantonese (his cooking is already super authentic, the Canton audio and his voice makes it even more real, which lacks in RUclips community imo). You as an Asian American producing, translating and getting sponsored is what got this channel successful. As a Chinese Canadian who lives in a very white American city now, I appreciate your content very much and kudos to your family for making this sustainable!
My family’s absolute favourite dish! I can’t say if my dad made this particular dish even though we owned a restaurant for several years. I love listening to Daddy Lau as he has the same dialect and accent as my own dad who passed away 6 years ago. When he said “Okay! Sik fan!” I almost cried.
I never learned to cook my dad’s dishes so I appreciate the hard work of Daddy Lau teaching everyone these precious recipes ❤️
Papa Lau is adorable.
Bruh you’re everywhere in the food world I love it.
Omg he's so adorable
He is ❤❤❤
I love your Dad, Papa Lau !!❤ I love to watch your sweet Father/Son relationship!! What a Blessing and a joy to watch!!!😊
one of the things that impressed me most while watching your video is the image of your father feeding you after he finished cooking. A picture full of love of a father for his son. Thank you and your dad for sharing these videos. I followed and was very pleased with your father's recipe.
Delicious ! Made this recipe 4 times now and every time it has come out amazing.
For the meat marinade, I add:
- 1tsp ginger
- 1tsp onion paste
- 0.5tsp chili flakes for spice
I use dry Rice Noodles. Cover them with boiling water for 15mins (250g) - 30mins (500g) before you want to use them. Drain them and add a bit of oil to prevent sticking.
@gassittiii , thanks for the tip 🙂I've never made them before but would like to try.
Solid video! I really like the fact that despite your dad's experience, he used a non-stick coated wok to make this dish instead of a commercial grade carbon steel wok. Definitely makes the video more relatable and lets the audience know that this is a dish that can be easily replicated in any home kitchen without fancy commercial cookware.
You can get a “fancy” commercial grade carbon steel for 20 bucks. A non-stick wok costs more. Plus non-stick had chemicals and you will not get true wok hei. I threw out all my non stick cookware years ago. Could not pay me to use those.
Man I love the wholesome moment where daddy Lau shares a bite with Jason and they hug at 10:26. Reminds me of the moments with my dad and sharing hobbies
This is the greatest dish of Cantonese cuisine, easy to make but hard to make it good. Thankyou so much for showing us how to make it good.
yes i had my best experience in rotterdam. The restaurant was packed! Like in hong kong xDD The best cantonese restaurant i have tried thus far in my life. I really need to try making this myself.
Same here. That is one dish I can not cook well at home. We order Chow Fun every time when we are dinning in Cantonese restaurant.
Ideally need a wok for this to have that smokey wok flavour while making the noodles less oily
@@MyAura
Also a >100,000 BTU propane gas cooker.
Unless you work in a restaurant, I think it's almost impossible to make it great - a chef that cooks at least 20 plates per day
I’m addicted to this channel. Thankyou all for your time in putting these beautiful videos together. 🙏🏼
I love his dad's passion he puts into his cooking and the level of personal instructions he gives. 💯% would love to try his dishes! Thanks for sharing.
The best part about your channel is watching the loving relationship you and your family have with each other. Especially you and your dad! Reminds me of what I had with my father before his passing. 😢Heartwarming! ❤
Father is an excellent chef. He explains everything and why to do it that way. He's always eager to cook.🥰
My favoite dish.
I just love watching the "table time"! The interaction reminds me of my family and exactly how we are during dinner time! Thank you Yei Yei! 😍
this is the second time Ive watched your daddy cook...he does it soo tidely and eloquent...lovely gentleman....
there's nothing better than a family eating together.
I'm not sure what I'm more impressed with. The recipe or the love of a father for his son.
As a teenager, and through college, I worked for a Chinese/Taiwan family- who became like my own family. Listening to Lau is like listening to Pappa, my Chinese chef mentor. After 10 years of working for them- I finally got to go to China! Although I can speak very little Chinese, I understand a great deal of it. Your videos make me feel like I’m home again, with beloved family- still trying to figure out everything Pappa was saying ❤. What a gift!
Dad Lau is like a person you can hang out and chill and give you amazing wisdom and cooking techniques.
How fortunate you are to have your Dad around, & share his valuable knowledge of tasty Cantonese cuisine. God bless your parents ❤️
Thank-you for sharing your Dad with us!
Listening to your father takes me right back to my childhood growing up in Hong Kong. Whats especially amazing to me is how muchI can understand of what he says! Thank you so much for posting these videos ♥️
Just a lil info. In Cantonese culinary school, this dish is a benchmark to test if a Cantonese chef is able to master the skill of playing with the wok.
Because fresh ho fun(rice noodles) is very easy to break and stick in the wok, and restaurant wok is big-sized and heavy cast iron with a super high heat burner. So a good chef is able to use minimal oil but make the ho fun not stick together or to the wok, can be light-handed so not break the ho fun, good at time control so can caramelized the noodle but not burn it, strong in wrist can do wok-spinning to distribute the sauce evenly, if not careful everything would be ruined in a short time.
So a good beef ho fun should be not oily at all, dry in the body, no break or stick, everything distributed evenly, full of wok hey aroma(caramelization in a short period of time).
Yep, the "licence dish" 👍
I love your relationship with your dad. I hope my son looks at me with the admiration, live and pride you look at your dad with!
OMG IM SO STOKED FOR THIS! Literally one of my favorite dishes that I’ve forgotten about! Thanks 劉師父!
不用客氣，非常感谢您的支持！
Really love seeing how his father is passing all his cooking experience to his son and he’s sharing it with us. Just Beautiful
the relationship between you and your dad is just adorable
This video is two years old now! 😆 YAY for authentic Cantonese dad cooking and thank you for sharing. I shared your video with my family too. Great recipe!
I'm Asian but grew up in a very Westernised culture, so I only knew how to cook western dishes. Thanks for teaching me some authentic asian dishes! :)
THIS IS MY FAVORIT dish..........when my mother in law passed away ,i didn't have time to learn all this dishes ,thanks so much for all the love
You are everyone’s dad now. Thank you for sharing.
I love all your recipes and have learn't a lot from you,,,... You also have a wonderful & lovly Family, may God continue to Bless us all.
I’m not Chinese but after discovering this channel , I keep watching it and following uncle Lau recipes in cooking because the food turns out to be great , recipes are easy and time taken is minimal. Thank you for your channel :)
Thank you Chef Lau, 多谢劉师傅！
哇 劉师傅讲台山话！劲！
My dad was a chef for about 50 years before he passed away and we used to own our Chinese restaurant for about 30 years. Good to see you working with your dad to bring these recipe videos. I agree with how your dad mentioned that cooking from home versus the restaurant is different. Maybe a great thing to gift to your dad is one of those big wok so he can use the hotter fire for his cooking?
My hubby is Cantonese. We loves Cantonese food. I love your Dad. He is full of energy when he does cooking. My kids also loves this dishes. I will try to cook this dish this weekend for the first time. Looks easy to cook.
I made this dish tonight and it was excellent. For years, we’ve wondered how they get the beef so tender in Chinese restaurants. Now I know. I had fun cooking this dish and learned a ton. Kudos to dad.
Dad certainly puts his love into cooking & feeding his family. Congratulations on a great cooking show. Love the authenticity.
I love this channel. Chinese cooking has so many inexpensive meals, one-pot meals and Chinese cleavers are the knife and the bench scraper all in one.
Does Chef Lau compile a cook book? He teach very thoroughly, easy to understand. I need his cookbook for keep sake, can't keep up with the internet always. I need his cookbook so that i can refer to anytime. Thanks for teaching.
I AM SO HAPPY TO HAVE KNOW
YOUR DAD FOR THE LAST 8
MONTHS. I HAVE LEARN SO MUCH ABOUT COOKING.
MY FAMILY LOVES ALL THE DISHES YOU HAVE TAUGHT ME.
AN THERE FRIENDS ALSO.
KNOW MORE STANDING IN THE
KICHEN FOR. HOURS💃💃💃💃💃
Papa Lau is such a lovely man, so wholesome.
How Chef Lau prepped and cooked the beef is tremendous. It can be done for other recipes and other dishes. Velveting meats properly is so important in stir fry dishes. Thanks Chef for showing us how...
I'm about a year too late, but, everytime, when I see Lau sifu and his son, their interactions always warms my heart.
Daddy Lau reminded me so much of my own dad. Seeing how relaxed he is in the video cooking with such heart is very comforting and encouraging. This dish and many other videos bring back a lot of memories from my days in Hong Kong. Please keep them coming and thank you so much. I can't wait to try my hands in making chow fun...and more
11:46 was beautiful. Such happiness in his face seeing his family enjoy his food. ❤️ loved the video thank you 👍
Your family recipes are beautiful and watching your videos makes me happy
This is so exciting getting to walk through this whole dish with your father. What an amazing process and a perfect recipe, and I loved learning about the baking soda treatment of meat. Such a great tip! Thank you so much for this Lau family!
Your dad deserves all happiness in the world! His eyes will tell you everything!!!! ♥️♥️♥️♥️🌹🌹🌹
07:03 a tip for knowing if the wok is hot enough, is to splash a few drops of water onto the wok. if the water droplets immediately sizzle and evaporates off, then the wok is hot enough. be sure to allow all the water to evaporate before adding your oil.
Hei at home... I love it! This dish is extraordinarily simple yet one of the best things on the planet.
This is my absolute favorite noodle dish and watching your dad make it was an absolute joy. You can see how much he loves cooking as he cooks with his whole body and is so insightful when explaining the steps. Cooking for loved ones and friends always makes it taste better. 💖💖
Thank for sharing dad lau is FANTASTIC he is a GREAT man.
Great video! I'll try your dad's technique on my next attempt. I also wanted to say you're very blessed (and blessing the rest of us) to have your dad around to pass his years of accumulated cooking knowledge down to you and to all of us on the internet. Keep up the great work and content!
Thank You so much for share with us your recipes and technique to make real chinese food... my favorite food...
Your father is golden. I enjoy watching him cook some masterfully. It would never get older watch him cook. Beef chow fun is absolutely one of my most favorite dishes in the entire world. Your dad's techniques make all the little difference in the world. I like my chocolate also with shiitake mushrooms, black bean sauce and chilis.
you and your dad have such a wonderful bond.
it's so friggen cute and wholesome when the dad goes "仔啊“ and the way he fed his son and how his face lit up while watching his son eat asfalsfjafs
I made this for Thanksgiving it was absolutely wonderful. Thank you for exposing chinese cooking to help us understand the technique. It is truly wonderful. Thanks again. Happy Thanksgiving
Your dad has improved a number of our favourite dishes (I make myself we don’t order out!) please send big thank yous to him ❤
You can definitely trust daddy Lau for exquisite authentic Chinese cooking. Thank you daddy Lau for sharing your yummy recipes online.❤️
I love watching this family together. You can tell this home has so much love. Love these recipes. Fresh, whole foods that dont take much time either.
I'm so glad I stumbled upon your video. I can't wait to try this for my family. I will be watching more! Thank you
This dish is like my litmus test every time I try a new Canto spot. As a Canadian Chinese growing up speaking Cantonese, watching this feels like such a great entry point to reconnect with my roots, thank you for this :) also love the editing 🙌🙌
This is one of my favorite dishes. Growing up in HK as a child and now in the US. This is my go to to know if a place is worth it's weight. That and HK style pan fried noodles. If a place can't get those right out isn't worth my time or money.
Love seeing you and your pops. Thanks for the great content and wishing your family many blessings.
This is what I order first to gauge the quality of a Cantonese restaurant / dinner; we have many here in Vancouver, BC. Only a few (in my opinion) really deliver. Great video for an all time favourite dish!
I'm from Van too!! Any reccomendations?
Gosh, you are right! In Cantonese culinary school, this dish is a benchmark to test if a Cantonese chef is able to master the skill of playing with the wok.
curious who do you recommend for chow hor fun in YVR I am here too!
I don’t know about you but whenever a restaurant adds something extra and unnecessary to the noodles like cabbage, I get really offended.
@@hkbenedictma Aberdeen food court lol Mambo cafe
I love this. Thank you for sharing your recipes.
I made it last night, I made it again tonight.... It's indeed addictive and wonderful.
Thank you for the recipe!!
Another thing the baking soda does is it raises the pH, which enhances browning from the Maillard Reaction. This is really important for stir frying at home because most people don't have a powerful burner.
It’s a trick to caramelize onions faster
These are the best lessons I’ve ever seen! Thank you so very much!!!
This dish is the GOAT. I can never get enough of it.
beef chow fun is one of my all time favorites! happy new year lau family!
Not only love your dad's recipes, appreciate your secret tips and the food science behind them! Great channel!
I followed this recipe and OMG , its so delicious . Its even better than the one I had in the China Town. All my family love it ! Thank you Mr Lau for sharing the technique and little Mr Lau for making this great video . Thank you very mich !!!!
It's been years wondering how to make the tender beef for 乾炒牛河, now it works just like resto, thanks so much for the tip
My favourite dish! It looks so good. Thank you for the demonstration.
Thank you 劉師父 for such a detailed but easy understand instructions. I can't wait to try this recipe.
Like the tip of massaging the noodles to loosen them. Saved so much time from peeling one noodle strip at a time. Thanks Mr Lau!
Thank you so much for sharing these beloved dishes and making them so accessible. My dad was also a chef and I wish I had the opportunity to record all of his recipes before he passed. Many of them are featured on your channel and I can't wait to try out a bunch of these! Keep up the amazing work ❤
So much love in this family , thank you for sharing your beautiful recipes ✌🏽🙌🏽
I LOVE the history lessons. Always great to learns one culture more. Thank you for those. Thank you also for this recipe! Never knew to spread the noodles before refrigerating. My favorite Cantonese dish since I was 8. :D
Another GREAT cooking tips. Thank you Mr. Lau.
I'm always looking forward for more videos with Uncle Lau
Awesome recipe, please bring more, big thanks to your Dad and family for sharing
Randy, you and your dad make an excellent combination and when combined with your patron's questions, you are providing an excellent service to cooking.
One idea for some of the videos you do is to do ones on the ingredients that your dad uses. Take this episode, a break down on rice noodles would be very helpful to those of us that did not grow up with these. (Fresh rice noodles in Boise, ID? Even here in Sonoma County fresh rice noodles are item that we have to go to SF or Oakland for.)
Such nice happy family! Thank you for the recipe!
I would love too cook with your dad!!! Glad I found the channel
Great video, and A lot of good family times! Salute to the father and his son!
At about 11:27, to see Daddy Lau’s eyes light up to call the son’s attention to the almost mythical presence of Wok Hei… magic
Uncle Roger: Wok Hei 😂
for me this is one of the best Chinese cooking channel, everything is explained well and there is differentiation between home cooking and restaurant cooking.
This is one of my favorite dishes but the "wet" version with gravy is my favorite dish out of all cuisines. Can you have your dad show the gravy version for an upcoming vlog? Thank you and keep up the great content!
Agree that is our family ‘a favorite version too!
@Sparty79 there is a wet version using bean sauce
Yes, there is another wet or gravy version using black bean, beef, bell pepper, onions and spring onion. It's also one of my favorite Cantonese rice noodle
@@sunartotinor7868 no not the black bean bell pepper version. There’s a version with just the beef, noodles, Chinese broccoli, carrots and a thick gravy covering it all.
I second this, i like the one with the cantonese gravy
You are blessed with this father…he is blessed with you. It’s so nice to see you get to spend so much time as a family. The food looks amazing.
Love the interaction of father, and son especially, but all in general…thanks
hearing him say “son” in between and then feeding you. makes me tear up ❤️
Your interactions with your dad makes me smile.