Being a food vlogger is super tough. You will be sitting alone, talking to the camera and not be embarass at all. And you need to have a swath of food adjective and eating all those food that most people typically wouldnt even dare to try. You are one of my fav China vlogger by far.
It would be neat if Amy could capture Mark Weins' facial expressions for delicious food, except for floating up to the ceiling since that is not humanly possible except for Mark and Chinese kung-fu movies.
@@jyee2217 Because they are different. For example, Shanghai food and Jiangsu food are generally sweet. Whereas Sichuan food is spicy and hot. Eating in China's different provinces is just like eating in another Asian country.
Yeah my wife is from Dongbei and she boils the heck out of the meat before she goes on to cook it in the dish (if you know what I mean. Sort of twice cooked or even thrice cooked) which removes a lot of the fatty taste. So fatty pork is just delicious, tender, fatty but not that overwhelming oily taste. I lived in Dongbei for 4 years and yes it was cold, but I loved the 4 seasons. We've been back in New Zealand for 10 years now but still eat Heilongjiang food every day :) Except tonight we ate Dominos lol. Lazy after Christmas. I look forward to your Chinese new year vid :) Go for a ski trip this winter if you can. There's some nice ones nearby with hot spas out in the cold snow.
Hi Amy，my son is a loyal fun of you. He is 8 years old, born in New Zealand. He has been watching your video every week since 2020. “一个出生在新西兰的华人孩子通过一个生活在中国的澳洲人了解中国各地美食，it is how I describe it. 😂😂😂
Trust me I am learning through Amy's video and I was born in China. I literally haven't heard of many food that is out of my region. Decades ago, food in China are very regional. Nowadays, I believe large cities has every kind of cuisines and newly born franchises.
What makes you standout among so many food vloggers is your positive energy and infectious smile, you want to bring joy to your audience. I know it is tough there, the freezing cold weather and the surging Covid cases, but you still radiate with positivity. Love your attitude.
@@violetviolet888 I know Mikey Chen, he is definitely one of top food vloggers. he eats like a horse. Although his mother tongue is Chinese, the way he describes food in English is way better than most people whose first language is English.
@@dianad150 The problem of Mikey Chen is that he is Chinese American and not Chinese any more. Mikey Chen's look is best described as hanjian 汉奸. 美国的麦克陈长相让普通中国人难以接受。
“杀猪菜” is actually a nationwide famous name, but in different ways of cooking freshly-killed pork. It literally means the "killing pig" event right before the Spring Festival, when every farming family will invite neighbors and villagers to help prepare the pork (stir-fried, steamed, sauteed, marinated, etc,). Afterward, the host family will prepare a feast to treat all the people invited. And on another day, another family will do the same. They help one another anyway during "killing pig" day to celebrate the past year's hard work.
The reason why us Dongbei people(I do consider myself one, my mom's side is from Dongbei, and I grew up with that side of the family) have such large meal portions is partly due to the weather as well. Because it's so cold in winter, we generally need a lot more caloric intake to stay warm and alive, thus we have to eat more. On a similar vein, you should check out the food portions of research station crews in Antarctica. Similarly, quite a lot.
I gave a thumb up just when Amy told us to do for being a rice lover😂 The food is great from the taste, portion, and price. Speaking of price, I noticed something else on the menu, which says the restaurant designates one dish a discount price each day during the week. I believe this is a bonus for the video that i have contributed😂
I just love'in this video. Cuz I'm a student in Changchun and I do really recommended Amy these dishes many days before(idk whether Amy saw my comment or not) , it's really feels good to see Amy's high rate on these dongbei dishes I like. Thanks for providing us Chinese food videos all the time, Amy!
Wow, the Dongbei legendary portion! It's definitely not a place for solo dining, haha. Thanks Amy for opening my eyes. To try every cuisine in China will take a few lifetime. so you have kindly facilitate that task for me. Cheers.
It reminds me the portions in Portugal, they are also huge and you also need to order "half portions" because they are already 1 portion and a half. xD
How appropriate those meat balls look a bit like Christmas puddings. Yes, it’s fun you trust others ordering for you like we trust your professional taste buds! :D
A common joke about people from Dongbei goes: The guy has a friend from Dongbei in university. One day the Dongbei friend invited the guy for instant noodle at his dorm, no need to knock, just go in and help himself out, but bring his own bowl, since he has no extra utensil. So the guy went over, dorm door isn't locked so he just went in, and he saw this gigantic washbasin size metal bowl just lying on the table. Thinking that's the noodle, the guy went in and try to take some from the washbasin, just as the Dongbei friend is walking in from the kitchen. The Dongbei friend goes "why are you eating from my bowl, there's more in the pot in the kitchen".
My favourite northeastern dishes are Guobaorou and Basidigua. By the way, no more quarantine for international arrivals starting from 8th Jan next year, only take a per 48 hours prior to departure. Amy can now visit families more often.
The dishes that are recommended by the waiter is a friendly and informative service, which provides a great catering experience. Merry Christmas, Miss Amy. 🎄
To haters: Before you open your mouth to show your hatred, sort out your bloody broken English first and you cannot even spell words correctly, far less construct sentences. Your version of translation is none other than a slavish transaction whereas she truly got the gist of the language and offered her authentic interpretation of a foreign language with her appreciation of the food and the culture there. We gain enjoyable perception into the food culture of China through her cheerful eyes and demeanor, but you offer the world nothing but your misery through your parochialism. Well-done, Amy! You are a shining star we all love and it is happiness and enrichment of humanity that you bring to us through your gastronomical adventure in China. Good luck and best wishes!
I’ve tried that before in Changchun on business trip over 30 years ago but a different restaurant. It is so delicious and you reminded me of it! For sure, everyone should try that desert when traveling to Changchun. Great video and I am a big fan, keep it coming! Good stuffs!
I have been learning hanzi for a couple of months now, as my 4 languages. And honestly, it's really hard. But coming to your video and noticing that I recognize some Chinese characters is the best feeling ever. Plus your video is as always very nice.
Amy, I think it's a good idea to order as what the waitstaff recommends if you don't know what you wanted, but please tell the waitstaff that you're an expert in Chinese cuisine, so they would not recommend something very plain that they believe foreigners would like.
I love the idea of getting recommendations from the people that work there. I would think they know more than the customers, considering they work there, and they’re more than likely local so it’s even better.
It is a tradition in villages in Dongbei. Most families will slaughter a pig at their house, to treat themselves after a hard year of work. It requires help from neighbors or relatives. After slaughtering, they would keep the major parts frozen to save for later. And stew the giant pot of blood sausage, sour cabbage, pork meat to treat everyone who helped with the slaughter work…
The “What do you recommend?” Style of video is a good one. Most say the waiters and waitresses have an inside track as to what’s good, so that helps. “If you could order a dish here, what would you eat?” Is a question that puts the focus of opinion on them, and lets them contribute to your experience.
I JUST had 锅包肉 for the first time in my life today!! As a southerner from Sichuan, the flavor and textures just blew my mind. I can see why you love it! Perfect comfort food indeed.
I studied in Jilin university for three years, but I have not yet tried this restaurant. I guess its mainly because I was born and raised in Harbin, therefore I felt like I was not into my hometown cuisine. Mind you, when I move to Australia, I miss it and try to do it every single day. There is absolutely no substitution for Dongbei food from the bottom of my heart.
❤ hi there. Thank you so much for sharing a part of my country that I didn’t even know existed. The food looks delicious. I have no idea what that cloudy thing you ordered there is but I’ve seen my grandparents eat it. They’re from the north. In fact they are from the Northeast. Thank you for sharing though. Always nice to see others. Enjoying my homeland.❤
I was going to say the same. She can find the similar in traditional Cantonese pastry/bakery stores and sometime easily sold out quickly. Allowing it to sit too long, the sugar may start melting in room temperature. The one they have usually without the fillings inside. The one she had look a lot more fluffy since it comes straight from the kitchen.
@@yyw6361 Google Translation: "The origin of Xuemian bean paste is Manchu, so it is undoubtedly a Northeast dish, because many cuisines will absorb foreign dishes due to population migration, such as sweet and sour pork tenderloin, which is a must-have dish in large and small restaurants, can no longer find its origin."
You are not kidding that the portions are huge anywhere in China. I was in Xian and was eating alone in a restaurant. I just wanted a bowl of hot sour soup and got a wash basin filled to the top with hot sour soup. They did gave me a soup bowl.
I remember eating xue yi dou sha in Shenyang when I was back visiting my family. I too had no idea what it was and my uncle mentioned it was made from egg whites. Definitely the highlight of that meal!
What an epic episode! Even if you only presented three dishes in this episode, your way of describing a dish level up. It's like I can easily imagine the taste of the food you were eating. Now, I'm more curious to see how you describe the food that does not taste good in the future...lol
So much good info in this video. The good from that first Don Bei restaurant looks so high end, I cannot believe those prices, more than reasonable. Exquisite. I want to go!!
The fried egg white soufflee is actually easier to make than you might think, if you have egg white leftovers it is great 😅. Thank you for this entertaining and informative vlog again, stay safe please ❤️
@@violetviolet888 i don't know the Chinese character, but there is a similar food in the west called Meringue. It is often used as a pie topping. Maybe try searching that.
@@Cal-zone Iles flottant would probably be a better starting point. The recipe seems to be largely egg whites stuffed with red bean paste and then deep fried. I must admit I'm quite eager to try it.
the meaning of kill da -bi- pig dish is more like a butcher's stew pure meat ball is quite common in china everywhere, like lion head ish. people like the texture of meat + water mix the dessert texture is more like a soufflé
Absolutely love your videos Amy. Keep up the good work ❤ Been to Harbin to see the ice sculptures. Amazing but bloody freezing! It was -28 in the daytime and couldn’t feel my feet! I had dumplings and Chun Bing when I was there…oh, and warm beer😂
Recommend you 猪皮冻 pork skin jelly: pork skin stewed into liquid form, then chill to become jelly form, cut into slices, and served with garlic soy sauce …yum yum yum, must try.
7:45 It’s fermented, not pickled. Like sauerkraut made from Chinese cabbage/wombok. Household signature dongbei dish every family eats during winter time. Very nice mixed with oysters, rice noodles and blood sausages.
Ah, this brings back amazing memories of seeing the Ice Festival in Harbin. Happy New Year, and thank you for bringing us all the wonderful content in 2022! Wishing you a very healthy and happy 2023, filled with more wonderful adventures! 🥳
wow the moment the cloud red bean buns were brought in i had a flashback to eating them at a restaurant with my family when i was a child, holding them in two hands like a mouse. truly brought back a food memory i didn't realise existed! i need to find these now and eat them again, but i doubt they have them where i live now in london. love your vids as always x
i spent a lot of time in dongbei over the last decade. whilst i am quite used to the cold with many layers of clothing (below 20 C), i still find the wind a bit painful. when the wind blew across the face, it's like a razor blade caressing the face and the nose tip and ear lobes are almost in a frost bite. To overcome, a face covering and an ear muff is really helpful. Yes, the portions are huge in dongbei, and many restaurants doesn't have a half serving size as well, so even for 2 person, it's too much to get 2 to 3 dishes but fortunately, the balance can be taken away instead of being wasted. Rice, of course, is a must. The dishes are salty because the rice is tasteless and they are meant to complement each other (like a bun and meat in a hamburger). There are plenty more of dongbei dishes to discover and i am looking forward to your future "discoveries".
The man sliding at the background on the frozen ice at around 2 min is such a mood. 😊 Btw, what video was that where you were sipping the marrow with a straw?
so love your videos. hubby and i went to China and never had any good food like you present. of course we were only there for a very few days. you could make anyone fall in love with China through their food. drooling. thank you so much.
OMG! Guo Bao Rou! We love it SOOOOOO much! This is the only(almost) dish that I didn't succeed yet... I'm from Changchun! And we've just been there for may vacation! My son has food channel as well. But he doesn't talk so much(yet). Pity that we couldn't introduce so much chinese food yet to the world. But after I watched your video's, my son doesn't need to anything any more...😂😂thanks that you exist! We are following you...❤❤
Fun fact: Dongbei directly translates to East-North, Bei is North and Dong is East The order goes east, south, west, north, clockwise in Mandarin Of course, we still say Northeast in English.
Love to see your good cheerful humour; best travel partner ever. :) Could you show more of these snow/ice sculptures ? They look so beautiful :) Happy holidays to you !
12:40 This is the epitome of Chinese cuisine. They've been on the planet longer than most countries in the world. They've had time to refine their dishes and tweak to perfection at a level unmatched by other cuisines. It's just that no one knows it because they don't publicize or brag as other countries do. Chinese cuisine is a doctorate level deep-dive into discovering learning about textures with food, particularly because China is HUGE with an immense amount of diversity geographically resulting in a spectrum of extremes in microclimates and local resources which formed the identity of every creation in each local village, region, and province. Thank you for exploring China and sharing your food experiences.
Still remember when 20 years ago, every autumn they sell cabbages with truck, called 冬储菜. And everyone will but a buck load of them and make the pickled cabbages in a jar can fit 2 "Amy"s. We leave them outside our apartments. Not very fire safe 😅
Amy... That "Xue Yi Dou Sha" is basically Chinese Pavlova... But this dish enhanced the beaten egg white with Corn Starch, which made the egg white much more fry durable... And this dish has been around for more than 200 years, so it's kinda like the oily elder brother of the old Pav...
@@xiaobai11 Amy is Aussie, you gonna give her something that she is familiar with to be used as a reference... And I can't think of anything that is more close to a fried old pav when trying to do that...
I think we actually make something similar to that dough for the red beans in snow. It sounds similar to the process for making Cloud Bread which is like a no carb diet bread replacement in the USA sometimes that uses egg white and normally something like cream of tartar for some lift.
Are you rewarded by UT since you have a large follower? I learned that some youtuber like you even paid for recommending their products! Hope your efforts are rewarded as preparing a UT is very time consuming and requires a lot of effort, l don’t have this kind of stemina! Keep up your great work as it is very informative and entertaining to many followers and viewers as it requires time and money to travel around China!
thank you, Amy. I saw all your videos. Thank you for introducing the real China. In fact, Chinese people are very kind and enthusiastic, not the "war wolf" in the western eyes. Hope more Westerners can learn about China.
Another nice video! Hope you had a lovely Christmas with some friends and good food! Have a happy new year and look forward to another year of great adventures/food! Stay safe and healthy! Deep fried souffle with red bean. I'd try that! Normally not a fan of souffle or souffle pancakes, but deep fried and stuffed, yes, would try that!
Being a food vlogger is super tough. You will be sitting alone, talking to the camera and not be embarass at all. And you need to have a swath of food adjective and eating all those food that most people typically wouldnt even dare to try. You are one of my fav China vlogger by far.
It would be neat if Amy could capture Mark Weins' facial expressions for delicious food, except for floating up to the ceiling since that is not humanly possible except for Mark and Chinese kung-fu movies.
6 linked tabby :D
@@Moksha-Raver Mark is too fake, EVERYTHING tastes great to him.
Super tough? It's one of the best jobs in the world - a combination of travel, sight-seeing and best of all, eating yummy food.
I will eat every dishes, and I believe they are delicious. you mean most of the westerners 😂
I have to admit, as a Chinese, Amy has eaten more Chinese food than I have.
Me too😂😂
She easily surpasses a billion Chinese
+1
Well...ive found many chinese not open to trying different types of food, my wife especially. She only likes her home region food...southeast china.
@@jyee2217 Because they are different. For example, Shanghai food and Jiangsu food are generally sweet. Whereas Sichuan food is spicy and hot. Eating in China's different provinces is just like eating in another Asian country.
Yeah my wife is from Dongbei and she boils the heck out of the meat before she goes on to cook it in the dish (if you know what I mean. Sort of twice cooked or even thrice cooked) which removes a lot of the fatty taste. So fatty pork is just delicious, tender, fatty but not that overwhelming oily taste. I lived in Dongbei for 4 years and yes it was cold, but I loved the 4 seasons. We've been back in New Zealand for 10 years now but still eat Heilongjiang food every day :) Except tonight we ate Dominos lol. Lazy after Christmas.
I look forward to your Chinese new year vid :)
Go for a ski trip this winter if you can. There's some nice ones nearby with hot spas out in the cold snow.
Hi Amy，my son is a loyal fun of you. He is 8 years old, born in New Zealand. He has been watching your video every week since 2020. “一个出生在新西兰的华人孩子通过一个生活在中国的澳洲人了解中国各地美食，it is how I describe it. 😂😂😂
😂
Trust me I am learning through Amy's video and I was born in China. I literally haven't heard of many food that is out of my region. Decades ago, food in China are very regional. Nowadays, I believe large cities has every kind of cuisines and newly born franchises.
你们那里开房了吗
Amy的路线几乎都是网红小店，其实在中国有些小城市的特色也是很不错的，我所在的城市是沈阳，二线城市，市区人口820万，一些老店的烧烤很不错，喜欢生烤鸡架、烤猪尾巴、烤鲫鱼等等，Amy很少去大的酒楼，那里会有一些独特的创意菜，还在不断的创新
@@user-kv9wn8ki6m 就这些传统菜，一个人吃两辈子都吃不完
What makes you standout among so many food vloggers is your positive energy and infectious smile, you want to bring joy to your audience. I know it is tough there, the freezing cold weather and the surging Covid cases, but you still radiate with positivity. Love your attitude.
Diana D: you'd like Mikey Chen and EmmyMade.
@@violetviolet888 I know Mikey Chen, he is definitely one of top food vloggers. he eats like a horse. Although his mother tongue is Chinese, the way he describes food in English is way better than most people whose first language is English.
@@dianad150iley Chen is a Falun Gong cult follower. Evil man. Amy is way better
@@dianad150 The problem of Mikey Chen is that he is Chinese American and not Chinese any more. Mikey Chen's look is best described as hanjian 汉奸. 美国的麦克陈长相让普通中国人难以接受。
Spam, advertisement for Mikey Chen, alert!
If something is better than guobaorou I want to taste it! Put this place on our list babe. Happy Christmas to everyone
Hello, John. I am from HangZhou China. I've seen a lot of your videos. May I ask when will you come to China to have a visit?
@@Liuym_happy Chinese people can have dual Aussie Chinese passports. Why can't you? Is that racism?😂
John，time to go to China and join Amy
@@oldtrek I wish. Can’t wait to go for a private Blondie food tour
The dessert is also one of my favourite dishes. It's hard to make it yourself. Highly recommend it if you can find a place that serves it.
“杀猪菜” is actually a nationwide famous name, but in different ways of cooking freshly-killed pork. It literally means the "killing pig" event right before the Spring Festival, when every farming family will invite neighbors and villagers to help prepare the pork (stir-fried, steamed, sauteed, marinated, etc,). Afterward, the host family will prepare a feast to treat all the people invited. And on another day, another family will do the same. They help one another anyway during "killing pig" day to celebrate the past year's hard work.
The reason why us Dongbei people(I do consider myself one, my mom's side is from Dongbei, and I grew up with that side of the family) have such large meal portions is partly due to the weather as well.
Because it's so cold in winter, we generally need a lot more caloric intake to stay warm and alive, thus we have to eat more.
On a similar vein, you should check out the food portions of research station crews in Antarctica. Similarly, quite a lot.
I gave a thumb up just when Amy told us to do for being a rice lover😂 The food is great from the taste, portion, and price. Speaking of price, I noticed something else on the menu, which says the restaurant designates one dish a discount price each day during the week. I believe this is a bonus for the video that i have contributed😂
I just love'in this video. Cuz I'm a student in Changchun and I do really recommended Amy these dishes many days before(idk whether Amy saw my comment or not) , it's really feels good to see Amy's high rate on these dongbei dishes I like. Thanks for providing us Chinese food videos all the time, Amy!
Wow, the Dongbei legendary portion! It's definitely not a place for solo dining, haha. Thanks Amy for opening my eyes. To try every cuisine in China will take a few lifetime. so you have kindly facilitate that task for me. Cheers.
Taste for yourself too.
It reminds me the portions in Portugal, they are also huge and you also need to order "half portions" because they are already 1 portion and a half. xD
Thank you for spreading your sincere unreserved joy and happiness to the world. Especially during testing times in our history as HUMANS
bro, just look at a kid. 😂😂
why find adults, you millennials lack of imagination
How appropriate those meat balls look a bit like Christmas puddings. Yes, it’s fun you trust others ordering for you like we trust your professional taste buds! :D
Love Chi a is okay. Stop brag it wildly!
A common joke about people from Dongbei goes:
The guy has a friend from Dongbei in university. One day the Dongbei friend invited the guy for instant noodle at his dorm, no need to knock, just go in and help himself out, but bring his own bowl, since he has no extra utensil.
So the guy went over, dorm door isn't locked so he just went in, and he saw this gigantic washbasin size metal bowl just lying on the table.
Thinking that's the noodle, the guy went in and try to take some from the washbasin, just as the Dongbei friend is walking in from the kitchen.
The Dongbei friend goes "why are you eating from my bowl, there's more in the pot in the kitchen".
My favourite northeastern dishes are Guobaorou and Basidigua. By the way, no more quarantine for international arrivals starting from 8th Jan next year, only take a per 48 hours prior to departure. Amy can now visit families more often.
The dishes that are recommended by the waiter is a friendly and informative service, which provides a great catering experience.
Merry Christmas, Miss Amy. 🎄
Fluffy clouds, fluffy clouds, but fluffy clouds filled with red bean paste? Now that is just heavenly!!!
To haters:
Before you open your mouth to show your hatred, sort out your bloody broken English first and you cannot even spell words correctly, far less construct sentences. Your version of translation is none other than a slavish transaction whereas she truly got the gist of the language and offered her authentic interpretation of a foreign language with her appreciation of the food and the culture there. We gain enjoyable perception into the food culture of China through her cheerful eyes and demeanor, but you offer the world nothing but your misery through your parochialism.
Well-done, Amy! You are a shining star we all love and it is happiness and enrichment of humanity that you bring to us through your gastronomical adventure in China. Good luck and best wishes!
I’ve tried that before in Changchun on business trip over 30 years ago but a different restaurant. It is so delicious and you reminded me of it! For sure, everyone should try that desert when traveling to Changchun. Great video and I am a big fan, keep it coming! Good stuffs!
I have been learning hanzi for a couple of months now, as my 4 languages. And honestly, it's really hard. But coming to your video and noticing that I recognize some Chinese characters is the best feeling ever. Plus your video is as always very nice.
那一定很艰难😂
加油
@@user-qv6xe7cu5e 谢谢你
@@wangjiawen Baby steps 😅
I also love Dongbei cuisine food. The favourite dish are dumping and sauce pork skeleton(醬骨架)
Amy, I think it's a good idea to order as what the waitstaff recommends if you don't know what you wanted, but please tell the waitstaff that you're an expert in Chinese cuisine, so they would not recommend something very plain that they believe foreigners would like.
就那道甜点而言，那个就不是简单的菜。制作很麻烦，许多厨师不爱做那道菜。被我们笑称为“很耗费厨师的菜”。
A delightful tour of Dongbei cuisine that had me wishing I could eat a cloud too! Top notch Amy, thanks for the education and entertainment.
I love the idea of getting recommendations from the people that work there.
I would think they know more than the customers, considering they work there, and they’re more than likely local so it’s even better.
It is a tradition in villages in Dongbei. Most families will slaughter a pig at their house, to treat themselves after a hard year of work. It requires help from neighbors or relatives. After slaughtering, they would keep the major parts frozen to save for later. And stew the giant pot of blood sausage, sour cabbage, pork meat to treat everyone who helped with the slaughter work…
The “What do you recommend?” Style of video is a good one. Most say the waiters and waitresses have an inside track as to what’s good, so that helps. “If you could order a dish here, what would you eat?” Is a question that puts the focus of opinion on them, and lets them contribute to your experience.
Amy in black sweater looks so gorgeous.
I JUST had 锅包肉 for the first time in my life today!! As a southerner from Sichuan, the flavor and textures just blew my mind. I can see why you love it! Perfect comfort food indeed.
price is cheap, portion is big, taste is good, we all like dongbei dishes.😃
I studied in Jilin university for three years, but I have not yet tried this restaurant. I guess its mainly because I was born and raised in Harbin, therefore I felt like I was not into my hometown cuisine. Mind you, when I move to Australia, I miss it and try to do it every single day. There is absolutely no substitution for Dongbei food from the bottom of my heart.
❤ hi there. Thank you so much for sharing a part of my country that I didn’t even know existed. The food looks delicious. I have no idea what that cloudy thing you ordered there is but I’ve seen my grandparents eat it. They’re from the north. In fact they are from the Northeast. Thank you for sharing though. Always nice to see others. Enjoying my homeland.❤
That last dessert is also available in Cantonese cuisine. You just have to look for it as there are SOOOOO many options in Cantonese dessert.
I was going to say the same. She can find the similar in traditional Cantonese pastry/bakery stores and sometime easily sold out quickly. Allowing it to sit too long, the sugar may start melting in room temperature. The one they have usually without the fillings inside. The one she had look a lot more fluffy since it comes straight from the kitchen.
IMHO. Much much better than donuts
@@yyw6361 Google Translation: "The origin of Xuemian bean paste is Manchu, so it is undoubtedly a Northeast dish, because many cuisines will absorb foreign dishes due to population migration, such as sweet and sour pork tenderloin, which is a must-have dish in large and small restaurants, can no longer find its origin."
You are not kidding that the portions are huge anywhere in China. I was in Xian and was eating alone in a restaurant. I just wanted a bowl of hot sour soup and got a wash basin filled to the top with hot sour soup. They did gave me a soup bowl.
I remember eating xue yi dou sha in Shenyang when I was back visiting my family. I too had no idea what it was and my uncle mentioned it was made from egg whites. Definitely the highlight of that meal!
What an epic episode! Even if you only presented three dishes in this episode, your way of describing a dish level up. It's like I can easily imagine the taste of the food you were eating. Now, I'm more curious to see how you describe the food that does not taste good in the future...lol
I tried the dessert in Sydney, it's very soft and yummy. Cuihua, Riverwood - you can find the same at this restaurant
Doesn‘t matter what kind of content you do, every vlog is entertaining, funny and interesting. Thank you! 🙏Merry Christmas from Switzerland 🎄💫🇨🇭
Also good to see the restaurant fairly full.
So much good info in this video. The good from that first Don Bei restaurant looks so high end, I cannot believe those prices, more than reasonable. Exquisite. I want to go!!
The dishes are so affordable. That listed 39RMB would certainly over 150 in Hong Kong. And they look so attractive.
The fried egg white soufflee is actually easier to make than you might think, if you have egg white leftovers it is great 😅. Thank you for this entertaining and informative vlog again, stay safe please ❤️
Katrin Lausch: Can you provide recipes? Show it in Chinese characters? Provide sources for more info?
@@violetviolet888 You can search for “雪衣豆沙” on youtube, there are a lot of instruction.
@@violetviolet888 i don't know the Chinese character, but there is a similar food in the west called Meringue. It is often used as a pie topping. Maybe try searching that.
@@Cal-zone Iles flottant would probably be a better starting point. The recipe seems to be largely egg whites stuffed with red bean paste and then deep fried. I must admit I'm quite eager to try it.
the meaning of kill da -bi- pig dish is more like a butcher's stew
pure meat ball is quite common in china everywhere, like lion head ish. people like the texture of meat + water mix
the dessert texture is more like a soufflé
Thanks to your boyfriend, finally an English speaking vlogger is exploring dongbei food!!! Please bring more dongbei to us!!!
Please travel to Dalian in summer for seafood :)
Absolutely love your videos Amy. Keep up the good work ❤ Been to Harbin to see the ice sculptures. Amazing but bloody freezing! It was -28 in the daytime and couldn’t feel my feet! I had dumplings and Chun Bing when I was there…oh, and warm beer😂
Recommend you 猪皮冻 pork skin jelly: pork skin stewed into liquid form, then chill to become jelly form, cut into slices, and served with garlic soy sauce …yum yum yum, must try.
Born and raised in Harbin, red bean paste wrapped with snow is a must have sweet to close the meal.
7:45 It’s fermented, not pickled. Like sauerkraut made from Chinese cabbage/wombok. Household signature dongbei dish every family eats during winter time. Very nice mixed with oysters, rice noodles and blood sausages.
That dish called Bai Rou Xue Chang as well and Xue Chang means blood sausage👍👍
Pig blood is actually a very common dish around the world. For example blood sausages are part of many cuisines worldwide.
Ah, this brings back amazing memories of seeing the Ice Festival in Harbin. Happy New Year, and thank you for bringing us all the wonderful content in 2022! Wishing you a very healthy and happy 2023, filled with more wonderful adventures! 🥳
北方菜偏咸，很多菜都是第一口第二口特别惊艳，然后越吃越咸。比如京酱肉丝、比如四喜丸子。
偏咸偏辣偏甜都是地方特色，值得一试。
口味是一生的挚友，年轻时喜欢刺激，五彩斑斓，年老时喜欢平淡是真，浅尝即止。
Thank you, what a neat adventure!
Thanks Amy for this wonderful video made me missing DongBei so much.❤
It's just watering my mouth by watching you enjoy those food 🥰🥰
When I saw those meatballs with the sauce I knew you were going to need to order rice with it. Rice is life!
Hope you guys had a wonderful Christmas. Sending lots of love!❤
Trying food by recommendation is always best. I've had some of the best food that way.
wow the moment the cloud red bean buns were brought in i had a flashback to eating them at a restaurant with my family when i was a child, holding them in two hands like a mouse. truly brought back a food memory i didn't realise existed! i need to find these now and eat them again, but i doubt they have them where i live now in london. love your vids as always x
i spent a lot of time in dongbei over the last decade. whilst i am quite used to the cold with many layers of clothing (below 20 C), i still find the wind a bit painful. when the wind blew across the face, it's like a razor blade caressing the face and the nose tip and ear lobes are almost in a frost bite. To overcome, a face covering and an ear muff is really helpful. Yes, the portions are huge in dongbei, and many restaurants doesn't have a half serving size as well, so even for 2 person, it's too much to get 2 to 3 dishes but fortunately, the balance can be taken away instead of being wasted. Rice, of course, is a must. The dishes are salty because the rice is tasteless and they are meant to complement each other (like a bun and meat in a hamburger). There are plenty more of dongbei dishes to discover and i am looking forward to your future "discoveries".
I love that desert❤️😋 You can get it in HK or even UK.
Definitely love this kind of adventurous food blogging ... :) keep it up
the common name for the dessert is 高力豆沙, it's originated from Manchuria, apart from northeast, it also on Beijing food menu...
The man sliding at the background on the frozen ice at around 2 min is such a mood. 😊
Btw, what video was that where you were sipping the marrow with a straw?
雪衣豆沙和锅包肉一样是东北菜的代表。 还有杀猪菜和地三鲜
Hi blondie, thanks for the intro about dongbei food, its surely delicious & tasteful...will remember your recommendation if i travel there...
well done Amy, definitely could see the rich culture research through out your relaxing food trying video
Da queen is back baby she neva miss
so love your videos. hubby and i went to China and never had any good food like you present. of course we were only there for a very few days. you could make anyone fall in love with China through their food. drooling. thank you so much.
you need to try that dessert filled with ice cream instead of red bean paste - that's on another level
Those pork meatballs look a bit like Lion's Head meatballs/獅子頭/Shīzi Tóu though without the veggies especially with the soft description.
Awesome video Amy! I hope I can one day make it to Dongbei!
OMG! Guo Bao Rou! We love it SOOOOOO much! This is the only(almost) dish that I didn't succeed yet... I'm from Changchun! And we've just been there for may vacation! My son has food channel as well. But he doesn't talk so much(yet). Pity that we couldn't introduce so much chinese food yet to the world. But after I watched your video's, my son doesn't need to anything any more...😂😂thanks that you exist! We are following you...❤❤
Great as always. Love your videos. Thanks!
Going to Dongbei during winter is certainly a courageous decision!
北国风光
Fun fact: Dongbei directly translates to East-North, Bei is North and Dong is East
The order goes east, south, west, north, clockwise in Mandarin
Of course, we still say Northeast in English.
👍👍👍👍👍👍👍👍
I hate that... i get confused all the time... with it sounds better with north being first.. but iit does sound better saying ESWN in chinese though.
Manchukuo
I never try those foods, thanks for sharing, and would like to see more of your videos.
Love to see your good cheerful humour; best travel partner ever. :)
Could you show more of these snow/ice sculptures ? They look so beautiful :)
Happy holidays to you !
The desert is made from all egg white. That’s what makes I t’s so light n fluffy. It’s also a very popular Shanghai desert too
Actually I didn't think of that until you mentioned it, now I can't get the image out of my head, they do look very similar, haha..
The red bean paste clouds sound like a chinese version of a pavlova. Same meringue style texture.
雪衣豆沙是我一直想吃但还没吃到的菜！🤩🤩🤩看了Amy的这期视频，我一定最近找家东北菜馆尝尝去！！！！😜😜😜
I’ve been so sick all week and your videos have been a lifesaver. Thanks for keeping me company, you’re amazing Amy!
12:40 This is the epitome of Chinese cuisine. They've been on the planet longer than most countries in the world. They've had time to refine their dishes and tweak to perfection at a level unmatched by other cuisines. It's just that no one knows it because they don't publicize or brag as other countries do. Chinese cuisine is a doctorate level deep-dive into discovering learning about textures with food, particularly because China is HUGE with an immense amount of diversity geographically resulting in a spectrum of extremes in microclimates and local resources which formed the identity of every creation in each local village, region, and province. Thank you for exploring China and sharing your food experiences.
雪衣豆沙 在香港的東北菜餐廳 叫做[ 高力豆沙 ] 有的餐廳 在里面加了 香蕉 更好吃
Still remember when 20 years ago, every autumn they sell cabbages with truck, called 冬储菜. And everyone will but a buck load of them and make the pickled cabbages in a jar can fit 2 "Amy"s. We leave them outside our apartments. Not very fire safe 😅
Amy... That "Xue Yi Dou Sha" is basically Chinese Pavlova... But this dish enhanced the beaten egg white with Corn Starch, which made the egg white much more fry durable...
And this dish has been around for more than 200 years, so it's kinda like the oily elder brother of the old Pav...
The taste and texture is completely different. I am from Changchun, I love 雪衣豆沙， but hated pav…
@@xiaobai11 Amy is Aussie, you gonna give her something that she is familiar with to be used as a reference...
And I can't think of anything that is more close to a fried old pav when trying to do that...
I think we actually make something similar to that dough for the red beans in snow. It sounds similar to the process for making Cloud Bread which is like a no carb diet bread replacement in the USA sometimes that uses egg white and normally something like cream of tartar for some lift.
Yes, please, definitely keep making videos about food recommended by the waitstaff!
Hi!!!! You gotta try the frozen pear 冻梨 it’s a dongbei delicacy that you gonna love!
The menu is like a National Geographic coffee table book. I would pass on anything with blood in the description. Brave girl.
Are you rewarded by UT since you have a large follower? I learned that some youtuber like you even paid for recommending their products! Hope your efforts are rewarded as preparing a UT is very time consuming and requires a lot of effort, l don’t have this kind of stemina! Keep up your great work as it is very informative and entertaining to many followers and viewers as it requires time and money to travel around China!
thank you, Amy. I saw all your videos. Thank you for introducing the real China. In fact, Chinese people are very kind and enthusiastic, not the "war wolf" in the western eyes. Hope more Westerners can learn about China.
想家了，杀猪菜和四喜丸子是小时候过年的主打菜。我是羡慕嫉妒恨😁。谢谢了🙏。
The exterior of that dessert looks like a cousin of French soufflé - egg whites whipped to hard peaks and then baked.
Changchun my hometown! Soon I can go back without quarantine. Recommend the skewers there!
The waiter recommends are always good.😁
In the city where I was born, the dessert is called 'Xue Mian Dou Sha'. It is my favourite dessert ever.
Another great video!!!
Do you travel by your self with all that food you eat…. Which all that foods is enough for two three people not one … 😮
That talk about the chewing 🤣🤣🤣
Another nice video! Hope you had a lovely Christmas with some friends and good food! Have a happy new year and look forward to another year of great adventures/food! Stay safe and healthy!
Deep fried souffle with red bean. I'd try that! Normally not a fan of souffle or souffle pancakes, but deep fried and stuffed, yes, would try that!