Guangxi's Criminally Underrated Pork Noodle Soup (叉烧粉)
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- Опубликовано: 28 июн 2024
- Char Siu Rice Noodles! A classic to slurp down for breakfast in Guangxi - and pretty realistic to whip up at home, as well.
0:00 - Guangxi's Rice Noodle Culture
1:11 - What are Char Siu Noodles?
2:08 - Component #1, Pickled Bamboo
3:21 - Component #2, Char Siu BBQ Pork
6:25 - Component #3, Pork Bone Soup
7:17 - Component #4, Rice Noodles
8:07 - Assembly
8:28 - Other toppings?
COMPONENT #1: PICKLED BAMBOO SHOOTS
* Pickled Bamboo Shoots (酸笋), 300g. Something like this: www.amazon.com/Pickled-Pepper...
* Chili powder, 1 tbsp. Optional.
You can also substitute the chili powder for a tablespoon of Hunan chopped chilis (剁椒) or Lao Gan Ma Pickled Chili (糟辣椒).
1. Julienne the bamboo shoots, squeeze out the excess liquid.
2. Over a high flame, toast for 5-6 minutes, or until the surface is mostly dry. Remove.
3. Over a low flame, add ~2 tbsp of oil and quickly fry the chili powder for ~15 seconds. Up the flame to high, add the toasted bamboo shoots and - if your package of pickled bamboo shoots came with some pickled chilis, ala the linked package above - also toss those in. Fry everything together for ~2 minutes.
Jar it up. Should last at least a couple weeks in the fridge.
COMPONENT #2: GUANGXI STYLE CHAR SIU
* Lean pork (瘦肉), 1kg
* Marinade: 100g scallion, 50g ginger (姜), 50g garlic, 3g/two pieces star anise (八角), 3g/12 pieces sand ginger a.k.a. kencur (沙姜) or equivalent amount dried galangal or ginger, 6g/1 tbsp white peppercorns (白胡椒), 3g/3 pieces licorice root (甘草) - optional, 1g/third of a stick cinnamon, 10g/2tsp salt, 30g/2tbsp sugar, 60g/third cup soy sauce (生抽), 10g/2 tsp dark soy sauce (老抽), 60g/quarter cup water, 30g/quarter cup high proof alcohol (vokda, rum, baijiu, etc), 4g/1tsp red yeast rice powder (红曲粉) or 2 drop red food color or skip this.
Note: the above water quantity is higher than the video. It's really something that you can eyeball, but I feel that a little extra water here might make your process a little smoother when simmering.
Process:
1. Cut your lean pork into strips WITH the grain (we'll be slicing against the grain once finished).
2. Grind together the spices. Rub together the scallion, ginger, and garlic until the scallion wilts a little. Add the salt, sugar, and spices, and continue to rub until the scallion's released much of its liquid. Add the remainder of the marinade ingredients, and massage that into the pork for ~5 minutes, or until your hands start to feel a little spicy from the ginger. Marinate for at least 24 hours, ideally 48.
3. Place the pork together with its marinade into a non-stick skillet, and over a medium high heat cook it down. This will take ~20 minutes or so, flip when needed. Cook until the pork is cooked through, then remove and rinse off any marinade. Pat dry.
4. Deep fry (or shallow fry) for one minute at 170C. If shallow frying, flip at the 30 second mark.
5. Put in the fridge for at least 30 minutes before slicing.
COMPONENT #3: PORK BONE SOUP
* 1kg pork bones, ideally with a little meat still attached.
* Aromatics: ~2 inches smashed ginger, ~30g scallion tied in a knot
* 5L water
Process:
1. Blanch the pork bones for ~3 minutes, then rinse.
2. Add the blanched pork bones and aromatics to a stock pot with the cool water. Bring up to a boil, skim, then down to a heavy simmer. Cover (with the lid ajar if you have a heavy lid), cook for at least three hours.
3. Remove the aromatics and the pork. Store as you would stock (we use water bottles & freeze)
ASSEMBLY
Per serving:
* 100g dried rice noodles, i.e. the sort that you'd use for Pho. e.g. www.amazon.com/Viet-Way-Noodl...
* 1/8 tsp each salt, sugar, MSG (味精), white pepper powder
* 40-50g sliced Char Siu
* ~1.5 tbsp each sliced scallion and pickled bamboo shoots
Process:
1. Cook the rice noodles according to the package.
2. Heat up the stock, re-heating the Char Siu slices in the soup (if your Char Siu was frozen)
3. Assemble.
________
A huge thank you to the creators that let us use some of their footage for B-Roll :)
The picture of the Kanom Jeen Namya is courtesy of the always excellent Pailin: • Rice Vermicelli w/ Fis...
Footage of the Pho in Vietnam is courtesy Food Ranger: • HUGE Vietnamese Street...
The quick aerial shot of Quanzhou is from Blondie In China's Quanzhou video: • Quanzhou: Where world ...
And check out our Patreon if you'd like to support the project!
/ chinesecookingdemystified
Outro Music: คิดถึงคุณจัง by ธานินทร์ อินทรเทพ
Found via My Analog Journal (great channel): • Live Stream: Favourite... 
Хобби
Hey guys, a few notes:
1. First time I ever had these noodles in Guangxi, the first thought that came through my head was “is… is this the Guangxi version of Pho?” The rice noodles that’re used are *very* very similar.
2. It also hits a similar spot in my soul as Pho, if that makes any sense. Pho is *much* more complex of a soup, obviously, but there’s something about slurping down a bowl of soupy rice noodles that just… brings us back. So if you’ve ever been a little intimidated at the whole process of making something like Pho Bo at home, this dish could be a nice middle ground.
3. Last Pho-related musing - I feel like there’s gotta be some sort of connection between the Longlin Chicken Soup Rice Noodles and Pho Ga. Longlin is right on the border of Vietnam, and the name of the dish is ‘Ji Fen’ (鸡粉) - chicken rice noodle - while Pho Ga would literally translate to ‘rice noodle chicken’. Given that Pho Ga is (correct me if I’m wrong) from rural North Vietnam, my current hypothesis is that historically chicken and rice noodles might’ve just been… a thing… in that area of the world. In the 1950s, the border between China and Vietnam began to formalize and tighten up, allowing the dish to evolve separately within the Guangxi/Chinese and Vietnamese trade orbits. Or maybe the Longlin soup came from Vietnam, or maybe Pho Ga came from Guangxi , or maybe it’s just a case of convergent evolution (after all, chicken soup + rice noodles isn’t exactly a fanciful idea).
4. One thing to note about the Guangxi Char Siu - this is some meat that’s specifically designed to thinly slice and toss in soup. Keyword? Thin. This is some pretty dry meat, so a thick slab of it’s going to be like chewing on cardboard. Thin and mixed with soup though? Perfect. (I also enjoy munching on it as a snack…)
5. There’s another approach to cooking the Char Siu - directly deep frying, without cooking the pork in its marinade. We found the cooking-in-marinade approach to be the most flavorful, and as I said it’s supposed to be a bit dry anyway. But if you like, you can also rinse off the marinade and deep fry directly.
6. Again, feel free to swap in the Cantonese Char Siu. The Guangxi style Char Siu is a fun project (and I’ll definitely be making it again), but it’s not imperative or anything.
7. For the pork bones, be sure to get your butcher to chop it into pieces in order to expose the marrow. First time that I ever made pork bone soup in China (back in the day, following a Dunlop LoP recipe actually!) I neglected that step and was like, ‘wtf is this ginger soup?’
8. Feel free to swap the pork bone soup for a chicken soup or a combination stock. If you’re a vegetarian, I’d skip the Char Siu and use a kelp/daikon/napa/dried shitake combo for the soup.
There’s definitely a few more notes in me, but I gotta Zoom with my parents. Might edit a few more in in a bit.
So, how close is that Guangxi Char Siu to that very pink, sorta hard kind you get on saimin?
It’s a version of ‘hủ tiếu’ (kway teowa), a popular noodle soup in southern Vietnam where there’re a lot of Chinese Vietnamese. Cambodian calls it Phnom Penh noodles. I like more than pho growing up in South Vietnam.
My ancestral family is from the rural of north VIetnam where there really wasn’t a border between China. Even if there was a man-made drawn border with China, it was de facto non existent. So you’re right. That area cultural and food wise is very similar.
@@deathpyre42 Not overly familiar with Saimin (it rang a bell, but I had to google it), but there's also a Teochew style of Char Siu that uses Hongzao (the ingredient that we discussed in the recent Fuzhou sweet & sour video). If it's very pink, it might be a variant of that?
That said, apparently most of the immigration to Hawaii historically came from Zhongshan, so the smart money would probably be that it'd be a variant/evolution of Cantonese Char Siu
I'm gonna cry. I've been wanting a less labor intensive way to cook char siu and this is going to save a lot of time. Also, it looks super tasty. 🙌🏾
Your channel is truly a gem for anyone who is interested in chinese food. Thanks for also explaining so many cultural aspects around the food. I have not been able to stop thinking about Guilin Mifen since I visited China six years ago. But finding recipes in any language I understand has been basically impossible. If you ever want to do more rice noodle dishes from the region, I hope it'll be the Guilin Mifen. They were mind blowing and I crave them all the time. Keep up the good work!
Greetings from Denmark
“This pork recipe is actually much easier than regular char siu…”
* 5 days later…
🤣
You don't have to stare at it for 5 days straight lmao
@@danm8004 But what if the Char Siu man comes to steal your Char Siu?
@@trashcontent4851 you fight them, never let anyone take your Char Siu
I got through this and just thought f**k it, I'll just make ramen.
Hey, this is extremely tangential to the video but I thought you guys might get a kick out of it. The restaurant I’m a line cook at just started running a Yu Xiang eggplant special, but using Portuguese languiça sausage as the meat flavoring, plum as the primary sweetener in the sauce, and serving it with deep fried Portuguese sweet bread as a starch. It is some fusion shenanigans but it’s still super cool!
I also have celiac disease (really severe gluten allergy), but I got to try the dish by making my own GF Yu Xiang sauce adapted from your recipe! You guys do such great work and as someone with such a prohibitive food allergy it really is a blessing to be able to have your recipes and explanations so I can experience these flavors, because sadly I’ll never be able to get the real thing. Thank you, Steph and Chris! Y’all are the best
My wife has celiac too! So we can't get shaoxing wine and have to use a substitute. Fortunately soy sauce can be not only substituted, but improved upon with tamari. What barriers do you face?
@@timmccarthy872 Yeah definitely a lot of decent tamari out there. I’m always sad about the fermented bean pastes, pretty much all of which have wheat flour in them. So that’s no dobanjiang, no doenjang, no sweet bean paste, the like. It’s less the big stuff and more the stuff that just has a little four in it that’s harder for me to swallow, for whatever reason.
I'm sorry for your celiac disease... but look on the bright side, there is whole worlds of cuisines out there that is completely gluten free. Southern chinese, South Indian, SE Asian, West and East african, south american.... no wheat no worry.... seems like wheat is a thing of the north where they grow well.
You on the east coast? And are the owners Macanese?
@@TaoOfTheFist on the east coast, yes. Owners Macanese, no. Neither is the chef who created the dish
I have to add, the rice noodles in my hometown : Ipoh, Malaysia, has amazing textured rice noodles both for soup or stir fry. Other states have tried to emulate the quality but fail. Famously prepared as Sar Hor Fun (soup based) and Char Koey Teow or Wat Tan Hor(stir fried)
Oh 100%, Malaysia has some *excellent* rice noodle dishes. Basically from 0:08-0:22 I was trying to think of the most famous places for rice noodles rather than my favorite per se :) Like, Guizhou and Yunnan also have some fantastic rice noodle dishes... but I think people've probably heard of them even less than Guangxi!
Is it because of the Cantonese community or the water there?
@@Jumpoable my hometown has a large number of Hakka and Cantonese descent Chinese. But Ipoh's water source used comes from underground rivers and limestone hills. Likely why they get superbly smooth texture. Even beansprouts from here are famous.
3:33 I live in Northern California and i've... consumed the CostCo char siu.
It's very dry and bland, tastes like very lightly sweetened soy sauce without the complexity and it kinda looks like i'm eating a dried beet. Would not recommend if you can help it.
After reading your description, I think I can help it.
@@legendarygary2744 Good to know. Lucky to have 2 Chinatowns in my city so won't have to resort to Costco char siu.
Ha, I figured that that might be the case.
“We've all made mistakes some point in our lives.” --someone very important, I guess
@9:05 Omg, your puppy is the most adorable! Aww, when he patted Steph's arm so that she could give him a bite too, my heart melted. 🥰🤗🐶
Great recipe. Personally when I prepare dried pho noodles, I find that soaking them for 20 mins in hot water and then flash boiling them for 1 min yields a tastier noodle than just straight up boiling it in hot water.
I cook it the same way.
I do a cold soak for about 90 mins before flashing them in boiling water for about a minute. I don’t remember where I found this info-i wanna say My Name is Andong’s pad thai video or its comments-but I find that a cold soak leads to firmer noodles, which I very much prefer to super starchy, falling apart noodles. The cold water hydrates to the noodles without activating the starch, making them firmer. This is especially good for stir fries, since you want the noodles to have a bit more body to stand up to that constant mixing and high heat. For a soup I don’t think it would matter much as long as you rinse that surface starch off the boiled noodles so they don’t turn your soup into a slurry!
@@ScrewedTimeLord 20 mins for a soak in warm tap water and over an hour in cold water. All depends on how much time you got! I tested it (used hot tap water because I was pressed for time) and the result was basically the same as a long cold soak.
@@Koenigg99 cool! That’s super good to know. I work in a kitchen so I really only cook on my days off when I have plenty of time. I’ll usually do like, an hour cold soak, then 20 mins warm soak, then boil. I doubt it actually makes a difference but it sure makes me feel smart haha
@@ScrewedTimeLord Yeah, no difference at all. The thinner the noodles the quicker the soak also.
2:00 I appreciate the fact that they use Vietnamese rice noodle as an ingredient for the dish 😁
I'm from Guangxi, I miss all the rice noodle soup in Nanning so much. Thanks for the video.
I'm from Nanning myself and I gonna say we have very similar names lol
before i comment on the rice noodle, wanna say this is an amazing channel that goes way beyond recipes and is really a kind of scholarly archivalist project of chinese food and history. you repeatedly show intense curiosity and a tenacious willingness to do the work necessary to get complete answers to your questions. there is video after video on your channel where you go after things that even most chinese chefs would not know... like what is oyster sauce and how to make it, and that was just incidental to the dish you documented. the video on those canned fish, apparently the first canned food in china, was totally engaging and i finally cracked open that can that had been on my shelf for a year or so
so, about the rice noodle, i've spent some time in guilin, nanning, and yuling, and was blown away by the rice noodles in guilin. just like the locals i immediately wanted them every morning and it didnt cross my mind to eat anything else for breakfast. just a couple years ago i could get a very good bowl for 5rmb, (that's less than a dollar), and it included the charsiu pork you demonstrated as well as another roast pork, the long bean that was mentioned and about a dozen more things, every one of which was excellent. i did try the rice noodles in nanning and yuling, but after guiling rice noodles, i found them, by comparison, lacking-- but only because i'd been completely spoiled by the rich extravagance of the guilin way of doing it
you do give a good way to prepare a very simplified version of the dish at home, but in my view the real thing is probably obtainable only in guilin. thank you again for all the amazing work on this channel
THANK YOU FOR MENTIONING LIUZHOU’S SNAIL NOODLES. Luosifen is a fantastic dish that is criminally underrated
YES top 3 noodle dish for me.
The region of Guangxi down to north of Vietnam, Xishuangbanna, Laos, Shan state of Myanmar, Dehong in Yunnan and lastly Thailand, are all a part of historically and ethnicly connected people. The Zhuang, Dai, Shan, Lao, Tay, Nung and Thai people share similar culture, language, and culinary history
I love clear broth type soup. Especially when you’re not feeling great or don’t want to have that heavy feeling after eating. Comfort food!
Btw, You just gave me a crazy craving for Vietnamese duck and fresh bamboo noodle soup. Thanks 😞. 😉
Thanks for another inspiration and a bit of enrichment to my life. I've been fermenting long beans to keep ahead of the crop, and a couple of scoops of the results added to the soup very nicely! Thanks for the prompt at the end, Steph.
You guys rock! Another super cool video. Gonna try this tonight, cheers from the other side of the world, Brazil
I learn so much every time you post a new video
Just the quick breakfast dish I was looking for. Thanks for a great video folks!
Underrated channel. Just found your content today from a Chinese cinema channel. Keep up the good work!!
I lived in Taiwan for over 9 years. Noodles were an every day part of our meal plan. So many options. Thank you for taking me back:)
Great video. Keep up the good work!
Happy Cooking,
UB
I'm happiest when there are noodles for breakfast.
The kitty paw tongs are my fav! Btw I love all noodle dishes so I can't wait until I try this out!!
Just chanced on your channel. Great job. I enjoy the bit of food history that you dish out besides the lovely food. So little is known about the real street food in various parts of China. Please keep the videos coming
I cannot wait to enjoy this at home. Thank you!!!
one of the core ingredient in most of Guangxi, especially Nanning rice noodle is the 酸笋 (sour bamboo shoot) which I think you should definitely introduce this. It is made by placing peeled bamboo shoot in a pot and filled with clean water and be fermented in cool and shady places for a week, the bamboo shoot will become sour and have a very special aroma that many people may feel it is pungent by itself, but absolutely delicious with beautiful smell when stired fried with other ingredient and aromatics like Fermented Black Bean or/and garlic to make 老友 Old Buddy flavour dishes/rice noodles.
I really hope you can introduce this in future videos!
Unfortunately, people can't seem to get fresh bamboo shoots, which always held us back in the past.
But we do wanna do laoyou soon, probably still using the package ones.
This is a great recipe. Thanks for sharing
While i find most of your ingredients really hard to source in my neck of the woods, i LOVE that you provide metric measurements, esp. for the spice mix! :thumbsup: !
Hooray for my hometown!!!! I'm spending summer holidays at home and I can have rice noodles breakfast lunch and dinner. The successful commercialisation of snail soup noodles from Liuzhou in dry form has spread our noodle culture around but there needs to be more
Amazing video and amazingly good recipes
I made it and it was absolutely delicious!!! Thank you so much for the recipe Guanxi’s Charsiu is an amazing discovery! So easy to make and it tastes amazing 😍😍😍😍
Glad you liked it~ It is indeed something easy and tasty to have around, it's been our snack for a bit now, lol.
@@ChineseCookingDemystified my husband is asking me to try to make it with chicken breast… do you think applying the same technique could work well? Or do you have something similar that you think could work to produce thinly cut slices of tasty well marinated chicken breast?
Thank you for the extreme accuracy in the video.
It was cute how your dog tapped Steph's arm at the end
Definitely have to try this and the char siu method looks remarkably simple. 👏👏👏👏 I humbly tip my cap to your sir 🍻
9:21 lmao "dethaw". Love you guys!
When I use those dried rice noodles I usually soak them in hot (not boiling) water for 30 minutes and they pretty much become like fresh noodles so when its time to cook them it only takes about a minute in boiling water. I know its not as quick as just boiling them for 8 minutes but I do think it tastes and has a better texture.
Good recipe. I did up the seasoning in assembly to 1/4 tsp. Pretty simple and easy.
I'll never willingly buy all of the obscure ingredients to make authentic Chinese food but I do find the videos very fascinating
I used to eat a similar dish in Vietnam (Hanoi) for breakfast, but it had very little broth (maybe an inch or so at the bottom but it was incredible) and it was sweet and sour, kind of reddish, with peanuts and chillis. It was hands down the best food I've ever tasted. I can't remember the name of it but it was sold by only 2 vendors at the back of Dong Xuan market. I never saw it elsewhere :( Edit *Phở tíu is what it was called!*
This looks amazing.
Saw a youtuber vlog from Mong Cai on the northern Vietnamese border. You can literally see the city of Guangxi the buildings and industry just across the river from this Vietnamese border town. There are tons of Chinese entrepreneurs on the Vietnam side doing some of this kind of food. Fascinating video. Interesting area in Vietnam.
Looks delicious !! Thanks for the cooking inspiration ;-)
Wow I was literally thinking of breakfast rice noodles the other day!
I'm always in the mood for noodle soup!
Facts!
My mom is from there and when I visited her, holy I ate these noodles so often. They're so gooooood 🤤
I live in Qinzhou (guangxi) right now and yes, the rice noodle culture is strong
In Ipoh, Perak in Malaysia, we have Kai Si Hor Fun (shredded chicken flat rice noodle).
Ingredients are
Hor Fun
Shredded chicken with skin
Prawn
Siew Yoke
Char Siew
Chives
Chicken fats
The broth is very tasty with chicken carcass, fry the prawn head & shells with other ingredients.
Free range chicken is use to get the best taste...
That looks very similar to a Vietnamese noodle dish except we swap the BBQ pork for shrimp and pickled bamboo for pickled mustard. I can't wait to try this!
You had me at *”beef jerky noodles”* …..😆❤️
Looks so good...! Is there some characteristic of this soup that makes it breakfast-y? Is there anything defines appropriate breakfast/lunch/dinner foods in China in general?
Oohhhhh! 😋
As always, my stomach is growling.
Thank you! ✌😘👌
💞💞💞💞💞
RICE NOODLE HEAVEN?? Lets gooooo
Never thought my birth province gets mentioned on RUclips. Kudos to the hard work!
Sooo helpful that everything is measured in grams
New sub here, as an anglo aussie guy with a new set of knives (birthday gift) and heaps of spare time due to lockdown, I am really looking forward to having Chinese cooking demystified a bit because it's basically magic at this pointm as far as I know. :D
Thank you.
I’m from Guangxi. I lived there for 7 years…. I don’t really remember any distinct dishes of the region. I remember lots of rice noodles, some nice community bbq around Chinese New Year, and multi color rice zongzi around Dragon Boat. I remember eating either red bean buns or rice noodles soup for breakfast. My ma would send me down the street to buy fresh rice noodles in the morning. In the summer, she used to make this sour yogurt like drink. I was too young to remember much but I know she would simmer milk and other stuff and then put them in mason jars and put them in the fridge. I could later grab one and drink it. It was a slightly thick and tart drink. It was so refreshing in the heat! I wonder if anyone would have an idea of what it was?
This is seriously one of the best noodles I ever had! Didn’t expect it to be this good! I agree this is underated..and its really cheap!
Yeah, finally got around to it myself. Excellent! I found that the broth needed a bit more salt than the 1/8 t they suggested, but I am a bit of a sodium head.
last time i was this early you guys weren't obsessive about chinese food
That is a wicked looking knife
I almost missed the **wash the cooked pork** part. You glossed over that like it was no big deal! I have never in my life seen anything like that!
That knife looks absolutely amazing. Any link where I I can get it from?
Nice
This is one of my favorite channels in all of RUclips but I can’t watch too much because It makes me SO hungry and I’m trynna lose weight 😵💫
Coming from japanese cuisine and hearing about all these new ways to prepare food and new ingredients is pretty cool
Like, the pork name sounded a lot like chashu, but the end result looked completely different and super interesting
Yeah chashu has its origins in chinese char siu but the modern recipe is a very different thing. Ramen in general is a relatively recent addition to japanese cuisine that has its origins in restaurants operated by chinese immigrants
@@EOCB oooh very interesting, thank you for telling me!
非常好的視頻，好工作 👍
하여간 국수종류는 다 좋아해요. 정말 순하고 맛있어보이네요
향신료도 많이 들어가고 중국은 정말 국수 종류가 다양한것 같아요
맛있게 먹었어요~~
This dish really reminds me of Japanese ramen, except that there's rice in the noodles - it's almost like the no-nonsense original version of ramen!
Also in the Japanese 1980s Ramen-themed movie Tampopo there is actually a scene with a Chinese-Japanese chef talking at length that you CAN'T make a good ramen soup without using the water from his home province Guangxi. With that excess amount to detail you gotta believe him. I mean... it's water.
it's honestly a little funny to me, as someone that can taste difference in water based on location, the chef might be onto something.
Water in my hometown in poland tasted really chlorinated, almost like pool water.
The water in the mountains when i drank from a spring had an alkaine taste, smelled like rotten eggs.
I live in denmark and the water tastes a little salty, sometimes bitter, but in the previous town I was in, it was fresh and crisp.
@@alexgade4512 in germany, i get to taste a difference in tapwater at basically every location i've tried, even within my hometown, which is probably just bc of the pipes, but still its pretty insane if you think about it
That's so interesting and funny enough in Guangxi, we often say you can't make a good rice noodles without the water from Guilin region;)
Well that's normal, normal water isnt 100% H2O.
Looks like quite the endeavor but worth it!
Cool knife
Ooh, I could really see the pork work if instead of sautéjng, it was cooked sous vide before frying. I’m so going to try this.
Cheers
I miss Guilin noodles. So many good noodle dishes in Guangxi.
Now I'm hungry. 😋🤤😁
Ohhhh boy you gotta come to Hunan and try some Changsha/Changde rice noodles xD
I feel like I've had this somewhere, maybe Guigang or Guiping, but it would have been many years ago. In any case, rice noodle soups all over the south and south-west tend to be pretty damn good!
I've been going to SEA since the mid 70's and remember my first street food meal. We called it "Monkey Ball" soup because of the meat balls "kuaitiao luocheng". Lol
can you offer some alternatives for msg? great videos
Now I know what to do with my pickled bamboo shoots. Thank you. Someone bought me a jar to make up for eating all my zha cai. I'm like thanks, but how do I use this?
Thank u so much! Please could you add vegetarian options in recipes?
That looks delicious. I’m surprised you guys didn’t make the noodles from scratch haha
You gotta try Hunan Rice Noodles. The noodles are less chewy than Guangxi ones, but they are more capable of absorbing the soup.
That food map shocked me
Could you use dou ban jiang to fry the bamboo?
卤菜粉是真的好吃，尤其是锅烧
This made me so hungry lol
tyty
Philippines' Pancit Malabon is a top tier rice noodle dish too!
Excited that I can use pork tenderloin for this. It's such a cheap cut here and I never know what to do with it.
Thai rice noodles with fishball would be my nomination
4:18 the way he says “and”😂😂😂
Where did you get the cleaver from its nice. If u have alik please add. Thanks
Where in the world can I get that cooking knife??? 3:54
thanks for mentioning vietnam
Sorta like a tonkotsou ramen without the tare. Very cool.
I know about the Viceroy of Guangxi, hes really badass
Love your cleaver @ 3:46. Do you have an Aliexpress page list for this item? Thank you.
Search "户撒娄氏刀王" on Taobao if you have an Ali account.
for the char sui. could you replace the spices with hogiong? and also. instead of frying, would smoking work?
the ending music is such a wonderful piece please never change it
I like steamed rolled rice noodles. Idk where they come from I get them in Chinatown Manhattan
Cantonese…. It’s good!