All of the dishes were beautifully presented. In my opinion when it comes to food like beauty is in the eyes of the beholder, taste is dependent on the palate of the individual eater. It doesn’t matter if it’s made by a professional or home cook.
no. simply no. Chef Wang Gang didn't pull any punches because he wants to educate. You can't be a hypocrite and say no to "participation trophies" when it fits your narrative and then give out participation trophies when it does fit your narrative.
@@BestMods168 I might’ve missed it but did Wang indicated he visited on a whim or if he asked the shop owner if they wanted to participate in his review? Either way nothing changes the fact that, “Taste is based on the palate of the person eating the food. I have had many experiences where people raved over a dish as delicious or bad and upon trying it I didn’t agree.
They were presented normally in accordance to homemade Chinese cooking, just all piled onto the plate or bowl. There is no rhyme or reason to it, it just came off the wok and onto the plate like that. That's not a knock on the presentation, that's just normal for Chinese home cooking - after all, you are cooking and eating to be filled and to be happy and fulfilled, not cooking to be impressed. Leave the presentation for the Peking duck that you would never cook for yourself at home. Your opinion works well as the regular consumer, because the regular consumer normally has less experience with the intricacies of flavour and texture, and as a result have a much higher tolerance for slightly heavy-handed ratios and older ingredients etc. In fact, I have a similar opinion on food. To me it doesn't need to make sense, it only needs to be good enough. I think it's a good opinion to have as a consumer, because it encourages open-mindedness and wider tolerance. However, Chef Wang is a professional and it's in his job to notice and criticise these exact things as he deals with them at his own restaurants every single day. The critic must be learned in what he critiques, and the critic must conform to an objective standard in his grading(as objective as one can be, because taste is ultimately subjective and he has his own likes and dislikes). He can't just pass people on a whim. This is why not just anybody can be a valuable critic. We also need to think about the background of the restaurant. We have to recognize this owner did not come from a high-end restaurant cooking background, and nor did he presumably partake in cooking and food science lessons. He cooked for himself, and he worked as a cafeteria chef in a factory. He didn't come from a restaurant, or a cooking school. That is why he cooks home style food with the flavours casually thrown together and plated the way you would when eating at home, not professional styled food. I think Chef Wang recognizes that, especially when he justifies the cooking by the fact that the restaurant is understaffed and low traffic and shouldn't be expected to pay for continuously heating stone pans or buying expensive ingredients, and he also understands the background of the cooks. He knows he cannot reasonably expect professional grade standards given the conditions.
不接受店家的赠予👍👍👍 这才能做到毫无保留地客观中肯的评价！赞一个王刚老师👍
拿人手短，吃人嘴软
他自己也有開店 如果拿了下次人家去他店他是要還的
@@哼哈星 你想的真多，一個餐館老板會怕送幾個菜？而且對方也未必去。
說真的，第一次看到有人介紹餐廳，連建築物的配置還有廚房全部一起分析的 XDD
剛哥真的太猛了，佩服佩服！！
厨师长加餐厅老板，这是非搞笑流探店的最终形态了，再上去就是地狱厨房探店 了
是啊 够硬核😂
第一次在youtube看到那麼硬核的美食評鑑節目
，不單只是評論食物的好吃與否、價格，而是
以專業的角度加上自身經驗，從成本、食材調料、室內布局
經營角度去分析，這麼優質的頻道，希望王剛大廚
可以一直做下去，感謝。
聽王剛品菜，好像自己在現場吃，還增加了很多常識
王剛真的很正派善良。
光是環境乾淨整潔就至少80分以上水平 而且是小店更是難得
老夫妻两人很不容易，赶出个10桌菜还要上下打扫。。。不得了
小小一間店 卻規劃的很有秩序 光看著就舒服
店家自己经手打理，整齐排列
王刚朴实无华，说话都很中肯地道😊😊😊
比那个跑了的老家伙强多了😄
@@ericgong5030 哪一个老家伙
@@ericgong5030哪一个老家伙？
哪一個老傢伙
@@shan1986825 另一个王刚啊
非常喜歡聽王剛師傅點評菜色，評論中肯客觀且不放過細節，長見識了。😊
说实话，能现场一个菜一个菜给你炒出来就是加分项了。大餐厅都是预制菜了。鱼也是现场清洗现场烧的。我如果有机会去四川，我会去这家餐厅。
这家餐厅叫什么名字呀 😂 学院餐厅搜不到
@@wangelizabeth9580 地址：武侯区-人民南路四段17号6-2-3号，哥，王刚厨师的备注里面有地址的。
整潔有序的一家店, 看起來就很舒服. 那個湯在家裡附近一家北方麵館吃過類似的湯麵, 它們叫搶鍋麵, 上面也是一個煎炸過的蛋, 湯裡面吃的到蛋浸泡出來的香味, 裡面就肉絲, 番茄絲, 白菜絲, 以及分量不小的蒜頭.
应该是炝锅面
我離開成都6年了， 看到這個視頻很有家鄉味。 謝謝！🙏❤
原來住武侯的時候，還不曉得有這家店。
我回切的話，好好吃吃成都的味道。
特別喜歡王師傅點評，希望跟店家關係友好，能探更多店😊
環境維護得很乾淨，看不出來只剩二老自己忙活，真的厲害。
我的天，這個頻道越看越餓啊。 剛哥太猛了，分析有夠精闢！
老板为人光明正大，允许拍厨房做菜，环境宽敞明亮干净，可以算得上是招待给人食物的餐厅了，大部分民间餐馆难以比较。
專業廚師探店完全不同👍
太喜欢这期视频了。一坐下就展示店面的展开图，老王一看就中肯实在，到后面说拌鸡聊起老爸当年的事情，看得出来是真的对餐饮食材非常了解，赞！
5:45 老板说：送个汤，不要说我坏话😅感谢专业点评！
湯不該放那邊，手容易撞到
哈哈哈，你是懂人情世故的，不过王刚做的也不错，最后一起结算了
王剛非常厚道，説話中肯
非常好看的探店！王剛師傅探店最大的特色就是專業！從行情手法文化 非常地內行是其他探店頻道做不到的
好喜欢这系列 希望王师傅继续下去.Thanks For Watching, Like, Comment & Share！
這也給我提了個醒：美食需要鑽研，交流以及不斷試錯，在現在的時代，學習厨藝的效率比以前高多了。
喜歡這間有自己小院子食材新鮮的川菜館。
客观、专业，心口都摆🉐很正。不是普通的博眼球吹水节目❤
uncle 王刚 approve，流口水了👍
loving the restaurant review series chef Wang!
😊
看王剛探店真的很舒服
自然且誠懇
不會凹店家好處或在店家做菜過程在旁邊干擾
剛麥腫之流有很大差別
聽王剛品菜增加很多常識
自己在家闭门学艺就是读万卷书，出门探店就是行万里路，赞👍
Very cozy, family feel restaurant. Very suitable to hold a small banquet.
I really like this content, as he gives a perspective through chef lens
王師傅超棒!!!推推 喜歡這個系列 雖然人在灣灣 但是很喜歡王師傅教的菜
身在上海的我也感觉之前成都白去了…
这家环境看着挺舒服的
小店真干净
我其實不是很喜歡華人圈網紅，常常喜歡誇大掩蓋自己沒料，但王剛這探店影片讓我覺得有種跟男生朋友出去吃飯那種感覺，很自在，而且還有想去當地旅遊的感覺
王刚老师点评的很棒！
专业的厨师 对美食的见解 特别独到和细腻 希望王老师多出视频
好喜欢这系列 希望王师傅继续下去
喜欢专业的探店
两个人料理这么大的店，真是不简单。
老两口看着真年轻， 还是四川人保养的好
王剛空間感好，這地圖比例畫得還挺精準😂
剛哥說得很對, 的確是重油.廣東人吃這餐估計就是一星期的油量
真的很細節，厲害！
有经验的刚哥探店有经验的家庭小馆，真的很精彩！
最喜欢这种小区的餐厅了 充满了烟火气和人情 等回国一定要去吃一遍
这么干净的小店，味道肯定不差🎉
就喜欢这种接地气的店
2:49 24人民幣才一百多台幣🫨🫨🫨確實可能買得到麻婆豆腐 但絕對不可能有看起來這麼好吃的 羨慕😢💔
今天探店吃的家常菜👍👍
这种探店太牛了！专业！
每次看王刚把平面结构图画出来就感觉下一秒他要去搞爆破了🤣
人手不足 所以 麻婆豆腐用的是跟其他配菜一樣的蒜段 不是單獨切的蒜末
对
开头的剪辑专场做得很不错 有阿星的feel
As a Cantonese, i love Sichuan cuisine.
真的是專業點評
其他探店感覺都弱爆了
支持王大厨推广中餐！！！
看到有些黑粉崩潰就好笑，王剛明顯就是以一個廚師的角度去分析一道菜，跟那種只會說好吃和難吃的網紅不是一個水平，結果店面都沒說什麼黑粉反而受不了，一點批評都不行，是有多玻璃心😂😂😂
你可能没明白，王刚作为一个厨师的角度去探店没有问题，同时作为一个厨师他有着其他网红不具备的开店常识，就好比IGN今天开始测评indie游戏开始谈画质了，你觉得是客观的吗？没人玻璃心，反倒你一上来就觉得别人是黑粉挺奇怪的😂
@@AllergictolowIQ 評論只有好聽不好聽，沒有主觀或客觀，因為只要是評論，就一定是主觀的，如果只是想聽到吹捧店家或貶低店家的探店，那麼台灣地區的真的適合你XDDD
@@梁銘方-u8q 就是因为王刚作为厨师和开过店的身份他的评价和网红那种评价区分开啊，你找一个业余网红对比特斯拉和劳斯莱斯和专业车评人的评价会一样吗？网红的评论就是看个热闹，如果自诩专业人士的评论还只是主观的话，那和网红有什么区别了？
@@AllergictolowIQ 沒有所謂專業人士一定客觀這種說法，只要是人說出來的，一定夾雜個人的主觀意識，如果你要完全客觀，那叫介紹，但很明顯王剛這個探店風格就不是走這個路線，不習慣的也沒辦法XDDD
@@梁銘方-u8q “王剛明顯就是以一個廚師的角度去分析一道菜” ”不是一個水平“双标还是你厉害，佩服佩服。
这个小菜馆的菜的卖相远远超出了前面的“米其林一星”🥸
感覺好溫馨的店喔
食慾大開 OAO
真羨慕
如果是我吃，感想就會只有好吃跟不好吃，剛哥吃菜是能說出一篇文章的讓我深深體會到術業有專攻阿
省成本！ 讚👍像台灣， 開在老家的3 合院， 古早味！ 有民宿更棒！ 農場！
Love this new channel concept. 9:35 I thought that guy on the right was Jackie chan haha
跟王刚老师学做菜
真好看
爺奶的傳家菜，吃一次少一次，吃的是傳家味的!
希望能多多發表 【湖南偏肥臘肉 蛋炒飯 】一類的家常美食 來 滿足廣大觀衆的日常需要
謝謝 ！
剛哥評價屌打隔離台個所謂廚神安利哥
下次吃飯的過程能不能不要加速 真的很想看！
能把各方面都押在適中程度也是功力深厚
其實王師傅評過的店，好不好吃其次重點在於吃的安心😂
看太多科技與狠活，太嚇人了！
真 美食公道伯
讚讚
在台灣,那盤麻婆豆腐應該可以賣個280....魚350....
藿香熟了也有味道的 我们那里叫鱼香叶 曾经还带了种子过广州 也可以种
看起來這家很讚😊
All of the dishes were beautifully presented. In my opinion when it comes to food like beauty is in the eyes of the beholder, taste is dependent on the palate of the individual eater. It doesn’t matter if it’s made by a professional or home cook.
no. simply no. Chef Wang Gang didn't pull any punches because he wants to educate. You can't be a hypocrite and say no to "participation trophies" when it fits your narrative and then give out participation trophies when it does fit your narrative.
@@BestMods168 I might’ve missed it but did Wang indicated he visited on a whim or if he asked the shop owner if they wanted to participate in his review?
Either way nothing changes the fact that, “Taste is based on the palate of the person eating the food. I have had many experiences where people raved over a dish as delicious or bad and upon trying it I didn’t agree.
They were presented normally in accordance to homemade Chinese cooking, just all piled onto the plate or bowl. There is no rhyme or reason to it, it just came off the wok and onto the plate like that. That's not a knock on the presentation, that's just normal for Chinese home cooking - after all, you are cooking and eating to be filled and to be happy and fulfilled, not cooking to be impressed. Leave the presentation for the Peking duck that you would never cook for yourself at home.
Your opinion works well as the regular consumer, because the regular consumer normally has less experience with the intricacies of flavour and texture, and as a result have a much higher tolerance for slightly heavy-handed ratios and older ingredients etc. In fact, I have a similar opinion on food. To me it doesn't need to make sense, it only needs to be good enough. I think it's a good opinion to have as a consumer, because it encourages open-mindedness and wider tolerance.
However, Chef Wang is a professional and it's in his job to notice and criticise these exact things as he deals with them at his own restaurants every single day. The critic must be learned in what he critiques, and the critic must conform to an objective standard in his grading(as objective as one can be, because taste is ultimately subjective and he has his own likes and dislikes). He can't just pass people on a whim. This is why not just anybody can be a valuable critic.
We also need to think about the background of the restaurant. We have to recognize this owner did not come from a high-end restaurant cooking background, and nor did he presumably partake in cooking and food science lessons. He cooked for himself, and he worked as a cafeteria chef in a factory. He didn't come from a restaurant, or a cooking school. That is why he cooks home style food with the flavours casually thrown together and plated the way you would when eating at home, not professional styled food. I think Chef Wang recognizes that, especially when he justifies the cooking by the fact that the restaurant is understaffed and low traffic and shouldn't be expected to pay for continuously heating stone pans or buying expensive ingredients, and he also understands the background of the cooks. He knows he cannot reasonably expect professional grade standards given the conditions.
@@randomaccount3364 Good viewpoint.
王刚老师，咱们中华菜系应该出一套自己的评价标准，我感觉你在朝这方向努力，加油哦
那就是鲁山人以前做的那一套了，但是最终没成功
感觉很难，中国菜系太多，标准太杂，不如大众点评，虽然最近这些年刷好评的人扰乱了评价体系。
好吃就是唯一标准，全世界通用
多多探店，走訪大江南北，你會遇到桃花島的玉笛誰家聽落梅😂😂，加油好頻道
8:40 吃人嘴短，不接受馈赠👍
看見都口水流了😋
这个东西，全凭熟练。炒菜下锅出锅可能只要一分钟。关键是你会切菜，切的快，切的细。所以国外的中餐馆，炒菜炒的好的少。
那碗湯王剛師傅以前很常做，我記得至少有在2部影片出現過
分析 店面 不錯
這種探店真的是專業😂
老闆聽不下去了，上了個滾蛋湯😂
一点点肉 一点点菜 其实吃饭付钱的还是图个老味道老氛围 吃回忆为主。
这老两口也太年轻了吧
鱼看上去很好吃
廖师傅这道鱼，家传的感觉，🥸
慢是正常的，用家庭灶他肯定慢啊。 改个商业灶会快很多。
不得不說，最頂的
七十幾~身子不錯啊~還能夠2口子這樣弄~XD
哇 真正的「家」常菜
除了空心菜，其他菜色的cp值還是很高啊！ 四川的消費就真的是內地的價格，不像沿海一二線城市，真的是貴到爆。
这个价格已经偏贵了
@@riveraicn真假 台灣好多店價格還更貴一點 光看起來肯定沒他好吃 味道肯定也比不上
市中心和新城区有贵到爆的部分
这个鱼一看就好吃.
我吃过味道还不错。
请问可以告诉我餐馆名字吗
這家雖然看起來簡陋，但是環境還是打掃得很好，炒菜的地方都沒有油汙和髒東西