Hey guys, a few notes: 1. After posting this to Patreon, it came to our attention that the Thai and Vietnamese versions of sour bamboo shoots seem to be very available in the west - basically just as available as the packaged bamboo shoots we used in the video. If you’re USA based and have access to Weee!, they carry the Vietnamese style of the product which would be perfect (link is in the description). The Thai style that’s available is generally pre-sliced into very thin sheets, which isn’t super ideal but would totally work ok. 2. The packaged bamboo shoots we used in the video aren’t even *really* fermented as far as we know - they’re simply packaged in brine together with pickled yeshanjiao chilis, and pick up a good bit of that flavor. Thus why the aforementioned Thai/Vietnamese versions would work better. 3. Japanese pickled bamboo shoots (i.e. menma) would likely be a bit of a reach, however. We didn’t try them out, and they might be a decent enough experiment, but AFAIK they’ve got a pretty distinctive taste that I’m not sure would work here. 4. If using the Thai or Vietnamese sour bamboo shoots, our recommendation would be to cut the rice vinegar by half at first - i.e. use ½ tbsp instead of the full tablespoon in the sauce. We upped the rice vinegar quantity to 1 tbsp because of the fact that we were using that package bamboo shoot. Then, at the end, taste your soup - the soup should be a *little* sour. Add more to taste. 5. There’s two traditional choices re meat at noodle shops in Nanning - pork, or a combination of pork/liver/intestine. We really liked the pork liver in here, so we wanted to include it… but didn’t really feel like dealing with prepping intenstine, which can be sorta painful. I’m pretty sure fresh pork intestine is pretty difficult to source in the west anyhow. So yeah - don’t feel bad for going the all-pork route, definitely a traditional option too. 6. This is a very easy flavor profile to veganize. Skip the lard and pork, obviously. Swap the oyster sauce for vegetarian oyster sauce; swap the 1/8 tsp chicken powder for ~1/16 tsp MSG. Use mushroom or vegetarian stock. That’s all for now. We’re on our way back home from travelling in western Hunan, so we’ll probably be a bit less responsive than usual in the comment today :)
@@nvdawahyaify I saw a few knives that look like that on aliexpress, just not sure what's the exact product. I do know their normal Chinese chef knife is a shi ba zi zuo though.
Oh hey! A classic from my hometown! I have my own recipe that I'm using, but will give this a try as well! This flavour combination I actually didn't like when I was younger. Really love it now.
Thank you for this!!! My wife is from Nanning and every time we visit there, these are on the top of my list of things to eat. I will definitely be attempting to make this.
I really enjyo the high level overview you did. It is very useful if you are already familiar with the cooking style or the particular dish and just want t a quick reminder.
I literally bought a fresh bamboo shoot (had to boil it my self do get rid of the toxins) and a prepared fresh bamboo shoot a few weeks ago at an Hmart here in the us. If you have access to a Chinese or Korean grocery store then you should be able to find fresh bamboo shoots in the west.
The invasive bamboo stand in my childhood home's backyard evidently dated to the Cantonese family living diagonally on the opposite lot, who'd been in the US for decades, planted it shortly after they got here, and were regularly ?roasting? the larger shoots.
Out of curiosity....You've cautioned against using stainless steel woks rather than traditional carbon steel but I'm seeing like recently you've converted to stainless steel. Change of hearts? Why? And is this wok a 16 inch or smaller?
We've been doing a lot of braises or soupy things recently, so we just use the stainless steel one so that we don't strip off the seasoning of our stir fry wok. It's about 16-inch.
Omg I accidentally made something just like this last week after watching your rice noodles video. Used black bean paste and chili shoots instead. Funnily enough I had a cold and it got better the next day haha
I love trying out your recipes at home, the only chinese food around where I live is the stereotypical american style takeout, and I love watching your videos to expand my food horozons
Then just order your groceries online to be delivered. Items are super inexpensive and deliveries over $35 are free.... As Chris showed, items are available at Weee... Including fresh items like Asian herbs, fruits and veggies. That's what I do.
Where can I get one of those Amazing Orc-killing class knives?! Edit: I am a huge fan of listing the receipe ingredients along the bottom as you are saying them. Helps a lot for people like me with damaged ears.
Yeah for stuff that’s rapid-fire I think it’s helpful. But! Remember that all our video (within the past ~2 years) have proper (I.e. not automated CCs) for the hard of hearing/those watching in noisy places.
Personally I would make a large jar of this Ol' buddy sauce. About the same recipe: - veggies: heavy amount of sour bamboo shoot, chopped mixture of chillies, garlics and fermented black beans. - seasoning: dark vinegar, light soy sauce, salt, sugar, MSG and optionally, 黄皮酱 aka Wampi sauce, a jam made from the regional grown berries - Dry-pan-fry the bamboo shoots to evaporate the waters and condense its flavour, put it aside after done. - Add quite large amount of vegetable oil, about half size of your chillies-garlic-blackbeean mixture, perferably those light flavour oil like corolla or sunflower oil, heat it up until just start smoking, pour the mixture in and let it fry for 30 seconds to fully extract the aromas. - Add the prepared bamboo shoots - Add decent amount of light soy sauce from the edge of the pan/wok, the amount should be about 1/2 of the aroma mixture - Add dark chinese vinegar, sugar, salt, and MSG to your taste. It should taste mildly sour with some fragrance of the vinegar, but still leads by the soy sauce flavour. (optional) - If you have wampi sauce, pour half of the jar into the pan - The sauce should be heavily seasoned as its usage is to be diluted in noodle soup base or other dish's flavour. - Let the whole thing cooking under low heat for couple miuntes, pour into a jar, seal after cooled, and it is done. - The sauce can be safely stored for one to two months in the fridge since it is so heavily salted and have oil on the top to prevent direct contact to air. - It is vegan by itself but the taste is marvelous, its application also works wonders accompanied by meats. = An Example of How to use the sauce Ol' Buddy Noodle - Heat up the pan with some oil in - Add the sauce mixture and let it heat up - Add meat, pork slice/pork mince/etc - Add hot water or stock and let the whole thing cook for 2-3 miuntes, then add noodle in - taste the soup, if it is a bit bland then add some soy sauce. - Pour the whole thing into a bowl and chop very decent amount of spring onions on it, Enjoy!
lmao if you have a stand of bamboo growing just over the fence in your back yard, you can get fresh bamboo shoots every spring, even if you’re not in china. but if you let them get too big before you go out and kick them over, they’re too tough to eat. my dog likes to pull them up. it’s very cute edit: this is not a categorical recommendation to eat random plants from your yard :'3 we knew that these particular bamboo shoots were fine, but definitely if you're not sure, don't eat it asdfghjkl
people should be careful with this - lots of bamboo varieties, especially the kind you find in gardens in the UK (not sure about elsewhere) are super poisonous
2:16 You can find fresh bamboo shoots Occasionally at big asian supermarkets Like Hong Kong City Mall in Houston Or MT Supermarket in Austin But not like 99 ranch
Can you give a hint as to how the "Ol Buddy" MaPo tofu would go? Does one just substitute the four main ingredients in this for the Toban Djan? I'd love to play around with that recipe that I cook often, as well as try new ones.
About pork intestines and their availability in the USA: it is widely available in the southern US. If you ask the butcher in your grocery store, subheading can obtain some for you or direct you to the store in town that carries “chitlins”. You would have to show us how to prep them though
And due to the Great Migration, I've found chiterlings in just about every grocery store I've been to in majority black neighborhoods even in the Northeast and the Midwest. And ANY local butcher can get them for you if you ask.
really love how many of your channels recipes are already vegan by nature, or are simple to modify. big thanks for this amazing insight into authentic chinise cuisine
Here's a fun fact: the chicken bouillon powder with the sassy chicken on the front that comes in the yellow container doesn't actually contain any animal products.
Watching these videos, I realize how lucky I am to be based in San Francisco and the Bay Area in general where almost all of the "impossible" to source ingredients are all at my local markets.
Lucky. I'm on the opposite end of the scale... I'm pretty sure there's only two or three ethnic food stores in my whole state... If I can't get it online I'm pretty much doomed.
I love this! My dad is from Nanning and he's an amazing cook, but the dish isn't for everyone lol my dad made this for me, my gf, and my friend while we were hanging out at home. My friend loved it and scarfed it down but my gf disliked the bamboo taste. Worked for me cuz I got a convenient second bowl lol
I am incredibly fortunate that there is a Guangxi rice noodle place at the middle of New Jersey, which is like 40 minutes away from me. I have the chance to eat this (usually too spicy for me) and other classics like 桂林米粉 when I am craving one.
I'm curious what kind of peppers are used in the fermented peppers? I'm starting to ferment peppers at home for hot sauce, so making my own Chinese fermented peppers wouldn't really be a reach here.
Tho I still prefer adding some fresh tomato cubes/slices which gives it a mild sour taste and fresh veggie texture. Also, fried eggs is also needed since it can soak some of the soup and when you bite it the flavor will just explode in your mouth.
@@ChineseCookingDemystified i do think a well seasoned wok would stand op to this lettle vinager an this cooking time. but if making a one person portion i might go with my claypot
Man, Asian ingredients are expensive in the US. Not just Chinese imports, but Korean too like jjajang sauce. It's great that you guys are showing authentic recipes, but I need more locally-sourced ingredient alternatives on a budget. I'll probably have to keep sticking to Americanized Chinese recipes in order to not break the bank lol.
You’re channel is legendary. The flexibility is so relaxing. You offer so many different routes to each of your recipes. Makes it feel like you want the viewers to just enjoy the process and food
Really? Could you elaborate on that? If that's so, then why does seasoning make it less sticky? Is it the same with regular pans, or are woks somehow unique?
I’ve been doing a quick fry of garlic and douchi before going in with some of the vinegar sauce in order to make some cheap but good instant ramen. Works great!
I can’t express how much I love your presentation! Your history, thoroughness with explaining all ingredients and substitutions, and the general expertise and charisma of your tone is so loved! Thank you!
I would love to see a playlist of videos describing naturally gluten-free recipes I have started being interested in Chinese cooking because I'm forced to go gluten free and I prefer to eat things that are supposed to be gluten-free to begin with so if I could know which one of your very fascinated content to relevant to this it will really help thanks very much I appreciate the hard work you do
OMG I'm so happy to see this!!! Nanning is my hometown and I miss it so much. And this might sound odd, but I'm so happy you didn't use any tomatoes!!!!! For authentic LaoYou style, the sour and umami flavor should come from the fermented bamboo shoot and black beans. I know local some Nanning people don't want to see any tomatoes in their LaoYou noodles because they consider it "lazy" (because it means the shop just did not bother to make/buy good bamboo shoot and just use tomatoes to substitute the flavor).
Genuinely curious, what does the wine add, flavour wise? I have members of my family who don't partake of any alcohol for religious reasons so I'm always a bit stumped for what I could replace the wine with.
I thought you were going to mention chocolate and peanut butter as flavour combo that just works, but then I remembered sweet peanut butter is a pretty american thing iirc.
Chocolate and peanut butter was in a draft, but got axed for apples and cinnamon (there was an excellent picture of Apple Pie under a Creative Commons license)
On the topic of noodle soups, you mentioned a lamb rice noodle soup (yangroufan?) in the laoganma vid I live in a place where lamb is overly available so a recipe for that lamb soup would be greatly appreciated.
I can't remember if I mentioned this before, but dark miso makes a decent substitute for douchi. The darker (more aged) the better, obviously. It's not exactly the same, but it's really not far off. Although miso in North America tends to be the light variety (which is still probably better than nothing), I have definitely seen dark miso on my occasional trips back to Canada and the UK.
What about subbing in some chicken livers? They are delicious and easy to get most of the time. Also, could you guys cover the Puning Bean paste from Flavorful Origins? I make miso and soy sauce and would like to try to make some for myself and my friends. I'd also be interested in knowing the reason the bean paste changed from an earlier, more miso like paste? Thank you, both. I love your videos!
Sure, chicken liver would work. We'd do Puning bean paste dishes but I don't think we'll make it from scratch. Any fermentation projects just take so long and so far the mostly likely would be doing soy sauce. Puning bean paste is one of the "wetter" fermented bean products, similar to its equivalents in southwest China. I'd say both the dry and wet ones are very old and traditional, as to which type comes first, no one knows.
@@ChineseCookingDemystified I don't mean for you to detail the whole fermentation project, but I'd like to know how the new yellow Puning Bean paste is made. Flavorful Origins says that some kind of "yeast" is involved, but that doesn't add-up knowing what I know about koji and miso. Any info you can pass along would be very appreciated. I'll make it and send it to you!
The packaged bamboo does come w/ a bit of funk :< wish I embraced the fresh stuff more when I was over there but the food is so incredible you find yourself getting caught up in anything.. Many Americans don't know what they're missing w/ real Chinese food it's the sauce to life.
Pickled bamboo shoot, red chilli and Garlic are a classic combo in Assamese cuisine. Basically there is a whole genre of dishes called "Boils" in English where meat is boiled with ginger, garlic and red chilli and finished with pickled bamboo shoots and thickened with rice flour slurry.
The synchronicity. Two hours ago I literally made mapo toufu using bamboo shoots, fermented beans (supposed to be 豉醬 but it tastes more like 豆豉 after being in the fridge for a couple more years than it should), and a bit of chilli oil.... I mean, bamboo shoots aren't the kind of stuff I use on a regular basis, probably haven't used it for months.... And then I watched this video, not knowing what 老友面 is...
It's "impossible" to get fresh bamboo shoots outside of China? Is China the only place on earth where bamboo grows, is that what you mean? Please be careful about your sweeping generalizations. China is IN Asia, it is NOT Asia.
OMG finally someone did this! Thank you so much! We used to live in Nanning for 4 years. My wife's favorite Chinese dish is laoyoufen, I prefer laoyouchaofen (if you can make a recipe for that would be awesome). We even made a punk song named Laoyoufen (the song is in Chinese) and performed it live ruclips.net/video/MyeSErxqnXo/видео.html Greetings from Hanoi
But... I do have access to fresh bamboo shoots. 🙁 First time I could have made something from here (no Asian markets on my island) and I'm told to get something I can't get... 🤣
Thank you so much for putting the recipe on the left! I've been following you for a long time I've made some of your dishes I live in the San Francisco Bay area so I can get quite a few of those things. Thank you very much!
I have a good friend who almost never gets sick, only once every 2 or 3 years, but whenever he does, he drives about two hours out to the closest authentic Thai place and gets his food as spicy as possible and he swears that by the time he's done eating he feels completely healthy again.
Man I want this soup in my life NOW! But yeah I would nix the liver and double the pork haha and maybe replace the oyster sauce with Hoisin(can't do anything from the ocean haha) looks so good. Slurping noods is one of the greatest joys of eating.
I don't know what kind of bamboo shoots I got but, whoh buddy, do they stink. I cracked the seal on the jar and my 6y daughter ran away complaining about the smell. From the other room. So my whole house smells. Soup was delicious though.
Didn't realize this was a thing! I had left over Mapo Tofu and left over noodles from beef noodle soup, and thought, what the hell, let's mix them together. Delicious, though missing the bamboo shoots.
I still can't bring myself to eat liver or any other Ofal! can't take the overpowering strong flavour smell! no chicken gizzards or ovaries for me lol, almost beaten with chopsticks over the head because I refused a bowl of rice that my dad poured the juice from the liver onto it! I don't think I would survive eating out in China!
In the spring time, you can find bamboo chutes growing. Just wait till about the third week of weather above 70 degrees, and the chutes should be anywhere between 5-8 inches. Peal husks, and everything not tender enough to be eaten, pickle the rest to preserve for winter and fall when you cant get bamboo chute fresh in stores.
It's always super interesting when you can sort of infer the relationship between cultures from the cuisine. Lots of similarities between Cantonese, Taiwanese, Thai and Vietnamese. You can almost paint the migration of people and culture if you lay it out on a map.
Could you do a few videos on traditional Chinese peasant food? Simple dishes that the poor ate prepared without the convenience of the processed products and mostly vegetarian. Also a few videos on lunch boxes would also be appreciated!
MD here. We get fresh bamboo here in the Chinese groceries. Limited on the varieties tho. We can actually cut them ourselves as there is wild (technically invasive) bamboo.
Hey I’ve seen no one mentioning it in the comments but the disgusting smell of pickled bamboo shoots completely ruined the taste of the dish for me and everyone else at home . Is it the intended taste of this dish or is it something with the brand of bamboo shoots? I used cock brand’s pickled sour bamboo shoots
I was at a Chinese restaurant in New York City a few years. I ordered beef with noodles and they came with alkaline noodles, only I didn't know that at the time. I thought the restaurant had messed up and dumped soap in the dish by mistake. Lol.
Hey guys, a few notes:
1. After posting this to Patreon, it came to our attention that the Thai and Vietnamese versions of sour bamboo shoots seem to be very available in the west - basically just as available as the packaged bamboo shoots we used in the video. If you’re USA based and have access to Weee!, they carry the Vietnamese style of the product which would be perfect (link is in the description). The Thai style that’s available is generally pre-sliced into very thin sheets, which isn’t super ideal but would totally work ok.
2. The packaged bamboo shoots we used in the video aren’t even *really* fermented as far as we know - they’re simply packaged in brine together with pickled yeshanjiao chilis, and pick up a good bit of that flavor. Thus why the aforementioned Thai/Vietnamese versions would work better.
3. Japanese pickled bamboo shoots (i.e. menma) would likely be a bit of a reach, however. We didn’t try them out, and they might be a decent enough experiment, but AFAIK they’ve got a pretty distinctive taste that I’m not sure would work here.
4. If using the Thai or Vietnamese sour bamboo shoots, our recommendation would be to cut the rice vinegar by half at first - i.e. use ½ tbsp instead of the full tablespoon in the sauce. We upped the rice vinegar quantity to 1 tbsp because of the fact that we were using that package bamboo shoot. Then, at the end, taste your soup - the soup should be a *little* sour. Add more to taste.
5. There’s two traditional choices re meat at noodle shops in Nanning - pork, or a combination of pork/liver/intestine. We really liked the pork liver in here, so we wanted to include it… but didn’t really feel like dealing with prepping intenstine, which can be sorta painful. I’m pretty sure fresh pork intestine is pretty difficult to source in the west anyhow. So yeah - don’t feel bad for going the all-pork route, definitely a traditional option too.
6. This is a very easy flavor profile to veganize. Skip the lard and pork, obviously. Swap the oyster sauce for vegetarian oyster sauce; swap the 1/8 tsp chicken powder for ~1/16 tsp MSG. Use mushroom or vegetarian stock.
That’s all for now. We’re on our way back home from travelling in western Hunan, so we’ll probably be a bit less responsive than usual in the comment today :)
Love y'all !! Thanks so much !! Have you done a Yang rou mein? I'll look
Any chance we could ferment canned bamboo shoots into a usable ingredient?
Where can one get that huge rounded cleaver that you use?
@@nvdawahyaify Yes Indeed one can never have enough knives in the kitchen.
@@nvdawahyaify I saw a few knives that look like that on aliexpress, just not sure what's the exact product. I do know their normal Chinese chef knife is a shi ba zi zuo though.
The storyboard cards need to become a permanent addition to the channel.
The expert drawings of Chris, Steph, and the viewer are also a nice touch
@@radioactivated Indeed, but the dog was missing!
I agree, they made me smile so much! Chris and Steph should use this style any time a recipe has folklore!
Agreed. It's a wonderful way for shortcutting things the second time around and getting the jist of the recipe
Exactly. It just works!
Oh hey! A classic from my hometown! I have my own recipe that I'm using, but will give this a try as well!
This flavour combination I actually didn't like when I was younger. Really love it now.
Thank you for this!!! My wife is from Nanning and every time we visit there, these are on the top of my list of things to eat.
I will definitely be attempting to make this.
Thanks for the recipes and proper pronunciation.
I really enjyo the high level overview you did. It is very useful if you are already familiar with the cooking style or the particular dish and just want t a quick reminder.
Very clever use of storyboards. Hope you'll work them in where ever appropriate in the future.
I literally bought a fresh bamboo shoot (had to boil it my self do get rid of the toxins) and a prepared fresh bamboo shoot a few weeks ago at an Hmart here in the us. If you have access to a Chinese or Korean grocery store then you should be able to find fresh bamboo shoots in the west.
I love these videos so much! Can we get a video of essential sauces and mixes we can prep and store in large quantities for future use?
The invasive bamboo stand in my childhood home's backyard evidently dated to the Cantonese family living diagonally on the opposite lot, who'd been in the US for decades, planted it shortly after they got here, and were regularly ?roasting? the larger shoots.
My therapist: “Noodles aren’t your friend.”
Me pointing to this video defiantly:
There's an Asian supermarket near me that has both fresh and pickled bamboo shoot. It shouldn't be hard to find.
Love the drawings.
Great video . thanks. Any chance of a link to a printable recipe sheet?
Out of curiosity....You've cautioned against using stainless steel woks rather than traditional carbon steel but I'm seeing like recently you've converted to stainless steel. Change of hearts? Why?
And is this wok a 16 inch or smaller?
We've been doing a lot of braises or soupy things recently, so we just use the stainless steel one so that we don't strip off the seasoning of our stir fry wok. It's about 16-inch.
@@ChineseCookingDemystified
Really appreciate it. And 来自波兰的问候 where Chinese cooking requires a lot of imagination.
Would biangbiangmian work well?
What about spaghetti or spaghettini boiled with baking soda?
Can you make a bing chilling recipe? 🥶🍦
I can't believe you just made my hometown's signature dish. Respect. And yes, this dish is the classic cold remedy for the people in Nanning.
to be fair its a chinese cooking channel with hundreds of videos. Looks delicious tho
Tomato and egg is conspicuously missing from that list of classic flavour combos
shh...
mwuahaha
Yes and Tomato Egg and noodles
To be fair, tomato flavor works with a lot of things. It belongs to "makes everything taste better" category.
So is cocaine and peanut butter.
Omg I accidentally made something just like this last week after watching your rice noodles video. Used black bean paste and chili shoots instead. Funnily enough I had a cold and it got better the next day haha
That cleaver never ceases to shock me everytime it appears
Fight or flight moment
I love trying out your recipes at home, the only chinese food around where I live is the stereotypical american style takeout, and I love watching your videos to expand my food horozons
Same except I’m Chinese Canadian but pretty westernized so this helps me get closer to my culinary routes.
Then just order your groceries online to be delivered. Items are super inexpensive and deliveries over $35 are free.... As Chris showed, items are available at Weee... Including fresh items like Asian herbs, fruits and veggies. That's what I do.
@@suzannes5888 Is Weee any good though?
@@LunaticReason the genius of this comment is underrated
@@lpshy9337 YESS..
LOVE IT
Where can I get one of those Amazing Orc-killing class knives?!
Edit: I am a huge fan of listing the receipe ingredients along the bottom as you are saying them. Helps a lot for people like me with damaged ears.
Yeah for stuff that’s rapid-fire I think it’s helpful. But! Remember that all our video (within the past ~2 years) have proper (I.e. not automated CCs) for the hard of hearing/those watching in noisy places.
Personally I would make a large jar of this Ol' buddy sauce. About the same recipe:
- veggies: heavy amount of sour bamboo shoot, chopped mixture of chillies, garlics and fermented black beans.
- seasoning: dark vinegar, light soy sauce, salt, sugar, MSG and optionally, 黄皮酱 aka Wampi sauce, a jam made from the regional grown berries
- Dry-pan-fry the bamboo shoots to evaporate the waters and condense its flavour, put it aside after done.
- Add quite large amount of vegetable oil, about half size of your chillies-garlic-blackbeean mixture, perferably those light flavour oil like corolla or sunflower oil, heat it up until just start smoking, pour the mixture in and let it fry for 30 seconds to fully extract the aromas.
- Add the prepared bamboo shoots
- Add decent amount of light soy sauce from the edge of the pan/wok, the amount should be about 1/2 of the aroma mixture
- Add dark chinese vinegar, sugar, salt, and MSG to your taste. It should taste mildly sour with some fragrance of the vinegar, but still leads by the soy sauce flavour.
(optional) - If you have wampi sauce, pour half of the jar into the pan
- The sauce should be heavily seasoned as its usage is to be diluted in noodle soup base or other dish's flavour.
- Let the whole thing cooking under low heat for couple miuntes, pour into a jar, seal after cooled, and it is done.
- The sauce can be safely stored for one to two months in the fridge since it is so heavily salted and have oil on the top to prevent direct contact to air.
- It is vegan by itself but the taste is marvelous, its application also works wonders accompanied by meats.
= An Example of How to use the sauce
Ol' Buddy Noodle
- Heat up the pan with some oil in
- Add the sauce mixture and let it heat up
- Add meat, pork slice/pork mince/etc
- Add hot water or stock and let the whole thing cook for 2-3 miuntes, then add noodle in
- taste the soup, if it is a bit bland then add some soy sauce.
- Pour the whole thing into a bowl and chop very decent amount of spring onions on it, Enjoy!
黄皮酱！！蘸饺子超级好吃的
lmao if you have a stand of bamboo growing just over the fence in your back yard, you can get fresh bamboo shoots every spring, even if you’re not in china. but if you let them get too big before you go out and kick them over, they’re too tough to eat. my dog likes to pull them up. it’s very cute
edit: this is not a categorical recommendation to eat random plants from your yard :'3 we knew that these particular bamboo shoots were fine, but definitely if you're not sure, don't eat it asdfghjkl
people should be careful with this - lots of bamboo varieties, especially the kind you find in gardens in the UK (not sure about elsewhere) are super poisonous
2:16
You can find fresh bamboo shoots
Occasionally at big asian supermarkets
Like Hong Kong City Mall in Houston
Or MT Supermarket in Austin
But not like 99 ranch
I've seen them at T&T in Toronto!
Can you give a hint as to how the "Ol Buddy" MaPo tofu would go? Does one just substitute the four main ingredients in this for the Toban Djan? I'd love to play around with that recipe that I cook often, as well as try new ones.
Sure, just follow the recipe for Mapo Tofu, but make the soup according to this recipe. Thicken in stages ala Mapo Tofu
About pork intestines and their availability in the USA: it is widely available in the southern US. If you ask the butcher in your grocery store, subheading can obtain some for you or direct you to the store in town that carries “chitlins”. You would have to show us how to prep them though
And due to the Great Migration, I've found chiterlings in just about every grocery store I've been to in majority black neighborhoods even in the Northeast and the Midwest. And ANY local butcher can get them for you if you ask.
really love how many of your channels recipes are already vegan by nature, or are simple to modify. big thanks for this amazing insight into authentic chinise cuisine
Here's a fun fact: the chicken bouillon powder with the sassy chicken on the front that comes in the yellow container doesn't actually contain any animal products.
That's good to know, but if you happen to have a brand name or anything of the sort, that might be helpful too!
@@Clawdragoons I think it's "Totole- Granulated Chicken Flavor Soup Base Mix"
Watching these videos, I realize how lucky I am to be based in San Francisco and the Bay Area in general where almost all of the "impossible" to source ingredients are all at my local markets.
Lucky. I'm on the opposite end of the scale... I'm pretty sure there's only two or three ethnic food stores in my whole state... If I can't get it online I'm pretty much doomed.
I love this! My dad is from Nanning and he's an amazing cook, but the dish isn't for everyone lol my dad made this for me, my gf, and my friend while we were hanging out at home. My friend loved it and scarfed it down but my gf disliked the bamboo taste. Worked for me cuz I got a convenient second bowl lol
I am incredibly fortunate that there is a Guangxi rice noodle place at the middle of New Jersey, which is like 40 minutes away from me. I have the chance to eat this (usually too spicy for me) and other classics like 桂林米粉 when I am craving one.
What is this place and where? I'll put that on my list next time I'm up in Jersey (I'm in Maryland).
Noodle's Time
1803 Lincoln Highway
Edison, NJ 08817
@@dongshenghan1473 Thanks!
bamboo is another ingredient that generates umami, especially when pickled.
He's right. I did this with supermarket dried spaghetti noodles and it still tasted good. Ordered everything on amazon for fun too.
Fun trick: add some baking soda to the boiling water and regular dried pasta turns into a decent approximation of alkaline noodles
I'm curious what kind of peppers are used in the fermented peppers? I'm starting to ferment peppers at home for hot sauce, so making my own Chinese fermented peppers wouldn't really be a reach here.
The credit music made me feel like I just got done watching an 80’s sitcom. Nice vibe
Tho I still prefer adding some fresh tomato cubes/slices which gives it a mild sour taste and fresh veggie texture.
Also, fried eggs is also needed since it can soak some of the soup and when you bite it the flavor will just explode in your mouth.
Pusheen approves of laoyou noodles 🐱
EDIT - HOLD UP, YOU USED A *STAINLESS STEEL WOK* WHAAAAAAAAA
Haha yeah we use it from now and then. It's convenient for braising, steaming, and sour stuff like this :)
@@ChineseCookingDemystified i do think a well seasoned wok would stand op to this lettle vinager an this cooking time.
but if making a one person portion i might go with my claypot
Having just scratched my wok down to bare metal after forgetting not to cook tomatoes in it, I'm definitely green with envy at the stainless.
Man, Asian ingredients are expensive in the US. Not just Chinese imports, but Korean too like jjajang sauce. It's great that you guys are showing authentic recipes, but I need more locally-sourced ingredient alternatives on a budget. I'll probably have to keep sticking to Americanized Chinese recipes in order to not break the bank lol.
You’re channel is legendary. The flexibility is so relaxing. You offer so many different routes to each of your recipes. Makes it feel like you want the viewers to just enjoy the process and food
I always love seeing the cute doggy at the end of your videos :D Your channel has introduced me to so many different Chinese dishes, thank you!
I tried frying with “whatever”. Im in the hospital right now.
Where did you get that knife
The thing about "seasoning" in woks is that it isn't the polymerized layer of oil you typically think of, but a layer of iron oxide.
Really? Could you elaborate on that? If that's so, then why does seasoning make it less sticky? Is it the same with regular pans, or are woks somehow unique?
I’ve been doing a quick fry of garlic and douchi before going in with some of the vinegar sauce in order to make some cheap but good instant ramen. Works great!
I can’t express how much I love your presentation! Your history, thoroughness with explaining all ingredients and substitutions, and the general expertise and charisma of your tone is so loved! Thank you!
Your pronunciation of douchi has improved so much since you first began! That tongue curl is perfect!
I would love to see a playlist of videos describing naturally gluten-free recipes I have started being interested in Chinese cooking because I'm forced to go gluten free and I prefer to eat things that are supposed to be gluten-free to begin with so if I could know which one of your very fascinated content to relevant to this it will really help thanks very much I appreciate the hard work you do
OMG I'm so happy to see this!!! Nanning is my hometown and I miss it so much.
And this might sound odd, but I'm so happy you didn't use any tomatoes!!!!! For authentic LaoYou style, the sour and umami flavor should come from the fermented bamboo shoot and black beans. I know local some Nanning people don't want to see any tomatoes in their LaoYou noodles because they consider it "lazy" (because it means the shop just did not bother to make/buy good bamboo shoot and just use tomatoes to substitute the flavor).
Genuinely curious, what does the wine add, flavour wise? I have members of my family who don't partake of any alcohol for religious reasons so I'm always a bit stumped for what I could replace the wine with.
It adds depth to the flavor especially if there's meat or cheese in it. But just leave it out if you can't use alcohol at all.
The origin story reminded me of Spaghetti alla Puttanesca ... another classic cupboard recipe with a steamy background situation ;)
The new format is absolutely perfect! Love the artwork and the summary at the start! Keep it up guys!
Enjoy watching your videos. Btw, where did you get that cleaver!
I thought you were going to mention chocolate and peanut butter as flavour combo that just works, but then I remembered sweet peanut butter is a pretty american thing iirc.
Chocolate and peanut butter was in a draft, but got axed for apples and cinnamon (there was an excellent picture of Apple Pie under a Creative Commons license)
I need to know the name for that knife.
I want it, I need it.
On the topic of noodle soups, you mentioned a lamb rice noodle soup (yangroufan?) in the laoganma vid
I live in a place where lamb is overly available so a recipe for that lamb soup would be greatly appreciated.
Yea that’s a good idea. Pretty simple soup all things considered
I can't remember if I mentioned this before, but dark miso makes a decent substitute for douchi. The darker (more aged) the better, obviously. It's not exactly the same, but it's really not far off. Although miso in North America tends to be the light variety (which is still probably better than nothing), I have definitely seen dark miso on my occasional trips back to Canada and the UK.
Nice drawings explaining the origin
Where did you guys get that cleaver?
What about subbing in some chicken livers? They are delicious and easy to get most of the time.
Also, could you guys cover the Puning Bean paste from Flavorful Origins? I make miso and soy sauce and would like to try to make some for myself and my friends. I'd also be interested in knowing the reason the bean paste changed from an earlier, more miso like paste? Thank you, both. I love your videos!
Sure, chicken liver would work. We'd do Puning bean paste dishes but I don't think we'll make it from scratch. Any fermentation projects just take so long and so far the mostly likely would be doing soy sauce. Puning bean paste is one of the "wetter" fermented bean products, similar to its equivalents in southwest China. I'd say both the dry and wet ones are very old and traditional, as to which type comes first, no one knows.
@@ChineseCookingDemystified I don't mean for you to detail the whole fermentation project, but I'd like to know how the new yellow Puning Bean paste is made. Flavorful Origins says that some kind of "yeast" is involved, but that doesn't add-up knowing what I know about koji and miso. Any info you can pass along would be very appreciated. I'll make it and send it to you!
I usually hate stories with my cooking. But you guys make it great. Great work as always.
The packaged bamboo does come w/ a bit of funk :< wish I embraced the fresh stuff more when I was over there but the food is so incredible you find yourself getting caught up in anything.. Many Americans don't know what they're missing w/ real Chinese food it's the sauce to life.
The teahouse story was so wholesome
Pickled bamboo shoot, red chilli and Garlic are a classic combo in Assamese cuisine.
Basically there is a whole genre of dishes called "Boils" in English where meat is boiled with ginger, garlic and red chilli and finished with pickled bamboo shoots and thickened with rice flour slurry.
Wow from Nanning one of Chinese most beautiful capital cities. Guanxi is province of endless wonders.
The synchronicity.
Two hours ago I literally made mapo toufu using bamboo shoots, fermented beans (supposed to be 豉醬 but it tastes more like 豆豉 after being in the fridge for a couple more years than it should), and a bit of chilli oil....
I mean, bamboo shoots aren't the kind of stuff I use on a regular basis, probably haven't used it for months....
And then I watched this video, not knowing what 老友面 is...
I have bought fresh bamboo shoot as pictured in the MK Supermarket on North Lamar in Austin (Chinatown Center).
It's "impossible" to get fresh bamboo shoots outside of China? Is China the only place on earth where bamboo grows, is that what you mean? Please be careful about your sweeping generalizations. China is IN Asia, it is NOT Asia.
Fresh bamboo shots are seasonal here in So Cal. I love it braised with meat or in soup.
Just tried it. It was really good; was expecting it to be really sour and spicy but it was actually pretty reasonable. I drank all the soup.
OMG finally someone did this! Thank you so much! We used to live in Nanning for 4 years. My wife's favorite Chinese dish is laoyoufen, I prefer laoyouchaofen (if you can make a recipe for that would be awesome). We even made a punk song named Laoyoufen (the song is in Chinese) and performed it live ruclips.net/video/MyeSErxqnXo/видео.html
Greetings from Hanoi
But... I do have access to fresh bamboo shoots. 🙁
First time I could have made something from here (no Asian markets on my island) and I'm told to get something I can't get... 🤣
Thank you so much for putting the recipe on the left! I've been following you for a long time I've made some of your dishes I live in the San Francisco Bay area so I can get quite a few of those things. Thank you very much!
I have a good friend who almost never gets sick, only once every 2 or 3 years, but whenever he does, he drives about two hours out to the closest authentic Thai place and gets his food as spicy as possible and he swears that by the time he's done eating he feels completely healthy again.
Man I want this soup in my life NOW! But yeah I would nix the liver and double the pork haha and maybe replace the oyster sauce with Hoisin(can't do anything from the ocean haha) looks so good. Slurping noods is one of the greatest joys of eating.
I don't know what kind of bamboo shoots I got but, whoh buddy, do they stink. I cracked the seal on the jar and my 6y daughter ran away complaining about the smell. From the other room. So my whole house smells.
Soup was delicious though.
This looks so easy! thank you! I'll search for the ingredients this week :P
Didn't realize this was a thing! I had left over Mapo Tofu and left over noodles from beef noodle soup, and thought, what the hell, let's mix them together. Delicious, though missing the bamboo shoots.
I still can't bring myself to eat liver or any other Ofal! can't take the overpowering strong flavour smell! no chicken gizzards or ovaries for me lol, almost beaten with chopsticks over the head because I refused a bowl of rice that my dad poured the juice from the liver onto it! I don't think I would survive eating out in China!
Made it using macaroni, sans bamboo shoot unfortunately and subbing stock for water and stock powder (sorry), came out pretty great!
In the spring time, you can find bamboo chutes growing. Just wait till about the third week of weather above 70 degrees, and the chutes should be anywhere between 5-8 inches. Peal husks, and everything not tender enough to be eaten, pickle the rest to preserve for winter and fall when you cant get bamboo chute fresh in stores.
It's always super interesting when you can sort of infer the relationship between cultures from the cuisine. Lots of similarities between Cantonese, Taiwanese, Thai and Vietnamese. You can almost paint the migration of people and culture if you lay it out on a map.
🎵laugh with me, buddy; jest with me, buddy; don't let her get the best of me, buddy; don't you ever let me start feelin' lonelyyyyy🎵
Where can I get that cleaver?
This giant curved knife gives me the chills everytime xD
Could you do a few videos on traditional Chinese peasant food? Simple dishes that the poor ate prepared without the convenience of the processed products and mostly vegetarian.
Also a few videos on lunch boxes would also be appreciated!
I had a really bad experience eating liver once, so I think I'll try this recipe sans-liver. Still sounds great either way!
MD here. We get fresh bamboo here in the Chinese groceries. Limited on the varieties tho. We can actually cut them ourselves as there is wild (technically invasive) bamboo.
My fav recipe from you guys in a long time. I will probably make this every weekend.
Looks delicious, apart from the liver part. Think I can do without liver.
Metal bowl = prison, at least here in the States, well that is what I immediately think. I jest in good fun of course.
That’s binging with babish’ title card and Ben shapiro is narrating. I’m confused now
Would this hit an at least similar flavor profile with doubanjiang?
Hey I’ve seen no one mentioning it in the comments but the disgusting smell of pickled bamboo shoots completely ruined the taste of the dish for me and everyone else at home . Is it the intended taste of this dish or is it something with the brand of bamboo shoots? I used cock brand’s pickled sour bamboo shoots
The origin story & flavor profile makes it the spaghetti alla puttanesca of Chinese food
I was at a Chinese restaurant in New York City a few years. I ordered beef with noodles and they came with alkaline noodles, only I didn't know that at the time. I thought the restaurant had messed up and dumped soap in the dish by mistake. Lol.
you can grow bamboo for fresh bamboo shoots, it's pretty doable. i don't know if it tastes the same as fresh bamboo in china though.
Bamboo has escaped into the wild in the US. One can forage bamboo shoots. So yes please, tell me how to ferment bamboo shoots.