Hey, so a couple points that I wanted to get to but couldn't because the video was already running long with the two recipes: 1. That egg scrambling method is just one among many, and is best to execute in a round bottomed wok. We liked it because it gives a nice visual effect for the eggs. Feel free to scramble your eggs however you prefer :) 2. In the instructions on how to slice the pork, I neglected to mention that you're making a *few* horizontal cuts. I know that with the way I cut it it only looked like once. 3. After soaking the mu'er and the huanghuacai, be sure to squeeze out any excess moisture. On weaker stoves that excess water has the potential to muff up the whole enterprise. 4. A cool technique I found while researching this dish was to place a star anise in the oil before frying. I really liked the effect but totally forgot to do it while filming. Doh 5. For the second dish, your noodle prep might be different than mine depending on your noodles. Those guys're pretty thick ones. Thinner varieties would only need to be soaked in cool water. Also, feel free to play around with rice noodles but you'd likely have to adjust the cooking time (by probably around half). 6. In an effort to get ahead of the anti-MSG crowd that'll inevitably bombard these comments... no, you don't need to use MSG. It's optional. Why do I add a small sprinkle of MSG here? While we preferred the floral quality of the Beijing-version of the dish, the umami-heavy Shandong-version was also pretty awesome. Because we’re not using bamboo shoots, a touch of MSG’ll help bring out the natural umami of the huanghuacai and the egg. Be sure not to overdo it - just a sprinkle, like literally 8-10 flakes. If you're the type that insists that 'no real chef' uses MSG, or if you think that MSG will somehow cause every cancer ever known to mankind... just skip it. 7. Oh! If you're having trouble sourcing that huanghuacai, it's available on Amazon (not a referral link, no worries): www.amazon.com/Golden-Flower-Dried-Flowers-Package/dp/B004RZ0U36 8. I know I was cutting the pickled cabbage like an idiot. Usually I cut with fingers tucked in, promise. It's amazing the bad habits you start to notice when you film yourself doing anything lol That's all I can think of for now! Apologies again about the audio, re-watching this today I think I've decided to lay my 'narrator voice' to rest. It just sounds way too monotone to me - if talking with passion makes me sound like an excited muppet, so be it ;)
I don't get the MSG hate. Thanks for all the work you guys put into these videos! They're incredible. Also, it's interesting to see that pork, potatoes, and pickled cabbage is not just a western flavor combination.
HEY,hope you both had a great vacation. SHANDONG dishes rarely get highlighted and yours was a great starter for this regions taste preferences. As an aside, I was perusing hand hammered carbon steel works a la grace Chan breath of wok. The craftsman who are the Cen Brothers just retired and there is no progeny to continue or apprentices. Wonder if you have seen anything on this. The woks are beautiful. Wonder if you might want to do a video on these as a video suggestion. As always great work and info.
Cheers, good to hear from you! So yeah, unfortunately Shandong (along with Fujian) is a bit of a blind spot for us. I'd love to do more Shandong stuff, but I think we'd need to travel a bit more there to get a feel for what we're aiming for. I've been to Jinan once and Steph stayed in Qingdao for a couple weeks, but together with the fact that there's not so many Shandong people in Shenzhen... that's just plain not enough of an exposure to be able to be confident that we're putting out a recipe that *at least* gets 90% of the way there. One day :) For now we can do Cantonese (not too much research required), Sichuan (a little more research needed), and if we delve into it a bit NE/NW/Teochew/Huaiyang/Hunan/Guizhou. There's such a ridiculously awesome mountain of different food in this country that we've certainly got a lot of room :) As for the hand made woks, when I was researching stuff for the wok vid I saw that same Grace Young blog entry. I feel certain that if you went to smaller cities you'd still be able to find em - but for sure, it's definitely a dying art.
I’d love to know which dish you pictured at 5:01 when you said some dishes are a classic paired with spring pancakes. Great dark brown protein (or mushroom?) in center with celery, silver sprouts (or daikon?) and cilantro. I mean I could make something up to look like it but might as well learn the real one. As for MSG I have some in my kitchen and recently saw several of the Bon Appetite cooks using it in recipes so…
I just made this tonight and it turned out great! The daylilies and muer are actually really nice ingredients to work with, easy to find at any asian grocery store. I love the "instant mushrooms, just add water" thing and I think these could be a new pantry staple. The flavor of the daylilies reminds me of the third cup of tea from a teabag. Mildly floral and vegetal, and goes well with the mild flavor of the egg and pork. They did make my kitchen smell like the inside of an herbal medicine shop so I'd cover the container when soaking them. I'm more of a hot-and-spicy guy myself, but if you are someone who loves takeout moo shu and you want to try something more flavorful and unique this one seems high reward to effort.
I love this recipe. I've made it a few times. It's ridiculously easy for what you get, and it's quick even if you want to double the recipe. I especially love the daylilies. (After living in Paris, I like floral everything.) I usually add thinly sliced Napa cabbage, which I salt while the other ingredients are soaking, and squeeze the water out of before adding to the stir fry. I also add beansprouts towards the end. My husband doesn't really like blanched leafy vegetables, so I tend to just add more vegetables to a lot of recipes. Texturally it hits a lot of the same notes as American Chinese style Moo Shu, but the flavor is much nicer.
I've lived many years in Europe, Asia, and US, and have only seen Moo Shu in the US, and only with pancakes. Back before I left the US I knew this dish from Chinese restaurants and had discovered myself that as good as it is with the spring pancake, and as fun to eat, the Moo Shu was great with rice too or even straight. I'm not surprised to hear it's not necessarily a pancake dish in its homeland. And thanks for introducing the lilies to a wider audience.
I have made the moshoo pork yesterday, so good. I like the texture a lot and the Huanghuacai really stands out in this dish. Today I will make Guo Bao Rou
great video as always, I found it funny how the second recipe feels to me very folksy as a Pole. We have a very traditional dish- łazanki, which is homemade pasta with fried bacon (or pork belly), sauerkraut, garlic and sometimes also mushrooms, so it's kinda similar to what you shown here. Will definitely try to make it
Cheers man, that means a lot. Coincidentally it seems Binging with Babish, Maangchi, and Almazan Kitchen release the same day as us, so lots of cooking content on Tuesdays ;)
Excellent recipes as usual! your "Mandarin pancakes" recipe is also perfect, just as I learnt them back in my Camelot-distant youth! I really adore your channel! Your recipes are perfection. As I'm sure you are aware, lazy, indifferent Chinese-American restauranteurs often substitute flour tortillas to be eaten with the Moo-shu Pork, God preserve the old, correct way of doing things! Incidentally, I and all your enthusiastic admirers are awaiting your cookbook. You are the type of cookbook writers who China's badly underserved cuisine really needs.
I Imagine I'm being a bore, but could you possibly recommend a source for proper Szechuan peppercorns. I've heard that there are green ones that are highly recommended, but how to source them?
By "lazy, indifferent Chinese-American restaurateurs," I'm sure you actually mean "resourceful, creative, and enterprising Chinese labourers who were forced into the restaurant industry after the railroad was completed by a society that did not allow them to find employment elsewhere, and who used what was readily available to do the work that they needed to survive"
Once you see the video "error" between his legs @ 0:08 and onwards, you can't unsee it. What are you hiding Chris? Just made it and I love it so much. Thank you for your channel and videos!
“Beat the snot out of these eggs” 🤣 Killed me! Immediate subscribe. Great recipes, I was was looking for a recipe for a pack of black fungus or wood ear, now found, thank you.👍🏻🍏
The food yall are showing are more traditional than wang gang’s imo , bring back a lot of memories from when i was living in china, hope yall can add Chinese subtitles so i can show these to my dad because he runs a restaurant and can cook anything if given the recipe, i did try cooking some of these myself but my knife skill is just a joke, i cant cut ginger or even potato like that no matter how hard i try, so if yall can somehow add a Chinese subtitle that would save my life.
OMG~both dishes look just yummy. 😋 I think I'd like the second dish (I'm not an egg eater). Simple to make,complex flavours. I'm drooling, Chris and Steph, lol. Jenn 💖 in Canada 🍁
This dish is called mooshu pork because the scattered egg in this dish reminds ppl of mooshu木樨, a yellow flower which is called 桂花 today and has a really lovely fragrance.
1:30 that tree-ear scared the crap out of me when you reconstituted it! Here in Japan we call it tree-jellyfish, and the dried form is loose separate mushrooms so not as cinematic...
Hey quick question, is this safe to make around cats? Day lillies are supposed to be really toxic for them and I worry cooking this in my house may make my cat sick or even being around my cat after eating this?
I know this comment is old, but I'll say that grooming cat fur after direct contact with daylilies is NOT safe, and consumption of it is obviously not safe. I'll post a link to my source after this one because I'm not sure if RUclips will keep it up, but I assume it's safe as long as you thoroughly scrub your hands after contact with Daylily.
That's amazing! Two recipes for the price of one AND more recommendations for the pancakes (and Northern Chinese recipes, which I enjoy as they seem to be a little harder to find online than Cantonese or Sichuan)
Oh so that´s what you use those dried lily stuff for ! Ages ago I found this stuff in a chinese supermarket in holland and I bought it for curiosity, but I had no idea what to do with it and the package only had chinese on it.
I’m looking forward to trying the second dish and seeing how it is if I give it a Korean touch and use kimchi instead of sauerkraut/Chinese pickled cabbage.
Another great piece from you guys---I really love your work, and it makes me look foreward even more to finally getting my new stove...watching these vids while being stove-less creates a funny tension! Btw: can't you have a tip jar on youtube? I'd sure be willing to contibute some tip.
Cheers, that must be rough, what happened to your stove? And thanks, we're starting to mull over monetizing things :) We might see if we can make enough extra content to see if a Patreon's worthwhile.
Oh, yes, Patreon is awsome, and it sometimes works fantastically for all kinds of "content creators". One of my all-time favorite writers who could never really make money and lived in powerty because he is just too far off mainstream is now, for the last two years or so, making round $ 10k a month...his fans are just a few hundered guys or so, but we love his work, and practically begged for years for a way to support him for all the great texts he gave us for free on the net. Patreaon solved that problem. (My shitty, crappy, 30-year old stove finally croaked and gave me an excuse to order an entire new kitchen...come May and come new kitchen Ill force your dishes on all friends and family. ;)
Haha so WAY back in the day (''08) I lived in Beijing for a year, so for that dish in particular I knew it from eating a homecooked meal that my buddy's mom cooked. In general though, most of what I know comes from eating outside in Shenzhen. Even though it's smack dab in the middle of Cantonese country, Shenzhen's pretty interesting in that there's people from almost everywhere here - there's prolly more Dongbei people than Cantonese. I'd guess the top 5 are (1) Teochew (Chaoshan) (2) Hunan (3) Hakka (4) Sichuan (5) Dongbei. So there's more than a few restaurants that're basically Dongbei people cooking for Dongbei people, and that always makes for pretty good eating. As a first tier city that's in love with its malls and chains, the average quality of restaurants in Shenzhen isn't great... BUT there's some gems. And thanks for watching man, because neither of us are from the North we really try taking the research for the Northern stuff seriously. If we ever screw something up lemme know and I can pin the info :)
Huh, surprised that there's a lot of Dongbei ppl in Shenzhen. I'm from Dalian, mom's from Jilin, so apart from seafood I do love Dongbei food. Here's an interesting personal story: I've never really been to Guangzhou prov myself, so most of my experience with Cantonese food (love it) actually comes from eating in Cantonese restaurants in the US since I came for college in '11 xD
Ah nice, where about you based in the US? I know LA has a real strong Chinese restaurant scene. If you ever find yourself in Guangdong, let us know! IMO, best places to eat in the delta are (1) Shunde (2) Guangzhou and (3) Macao/Hong Kong. Especially for Shunde & Guangzhou we'd have lots of recommendations - though word of warning our restaurant tastes are sorta like a dumbbell... we usually love either those old-school high end kind of places, or little family-run hole-in-the-wall sort of joints :)
I was in Ohio for 5 years, then moved to Pittsburgh in '16. Neither has a good Chinese restaurant scene, but there are gems here and there. I particularly like 2 Cantonese places in Cleveland. Will move again soon for a job but not sure where yet. I wanna go to the Bay area or NYC. We'll see where the company places me.
2:10 you're doing it wrong: make the marinade BEFORE scooping the cut meat off the table. That lets you get a good mix far faster than trying to mix it after the meat's in the bowl. (Also don't make the marinade before slicing meat, because the corn starch falls out of suspension. Cut meat, THEN mix marinade, THEN put meat and stir like five seconds to get meat coated.)
I always wonder what china did before they had corn starch, MSG, and cheap sugar. It's like how every French meal involves a Paula Dean amount of butter
My (now deceased) father was raised in China and was an excellent cook. He said that you don't need MSG if you use quality ingredients. Also, however, remember that MSG is not some weird chemical. It is naturally derived from seaweed. It is only considered "bad" in Western culture (maybe just USA?).
also use arowroot starch or water chestnut starch. and sugarcane grows naturaly in that area of the world so it has always been around in one form or the other. older forms do often need a pestle first
@@bartvanderoordt510 yeah, rock sugar is still an integral ingredient in red braised dishes and sweet stews. Water chestnut, mung beans and lotus root seem to be the major source of starch before the arrival of New World products, but I cannot verify.
Do you know if the pickled cabbage can be obtained overseas (in asia markets) and what is written on those labels? I.e. What is this kind of pickled cabbage called, written in Hanzi? Both recipes look super delicious! *drool*
So right, the characters for it are 酸菜. You should be able to find it in almost any Chinese supermarket I believe. Note that this sort of Northeast-style pickled cabbage isn't very salty - taste it first, and if it's quite salty soak the cabbage in cool water (and then drain) before using. Korean Baek-Kimchi ('white kimchi') is a bit different and has a few extra ingredients, but I think playing around with that would also probably work too.
Chinese Cooking Demystified Thanks a lot for your reply! I'll see if I can find something suitable at my asian market :) From my experience I never liked Kimchi, I do like Sauerkraut though, so if I don't find it I suppose I'd rather substitute for Sauerkraut rather than Kimchi ^^;
Just found and Subbed to the channel, love the content so far. I live in the U.S. and with the modern fast pace of living in NYC, I Meal Prep 4-5 meals each Sunday. I've done western styles like Chili, Steak & Veggies, as well as Chinese stir fry style of basically whatever I have (just did a Green Bean Chicken and a Cabbage + Celery + Onion + Mushroom + Ground beef stir fry) My question is what are your thoughts on Chinese cuisine that might be suitable for meal pre, that are easy, balanced, has few ingredients, and re-heat well in a microwave? Thanks.
Cheers, thx for liking our stuff. :) I also do meal prep every weekend, although my situation is a bit different since I work from home. However, here're my ideas when it comes to it: 1. cook a bit pot of rice (white, mixed grains, as you like). Or sometimes I make bread. 2. wash about 1kg of leafy green, drain well and dry with a salad spinner, toss in zip lock bag, take out the portion I need everyday when I need to fry them (if you're making lunch for the next day, fry them the night before. They can keep overnight) 3. wash another 1-2 kg of hearty greens like brocolli, cauliflower, gourds, etc. Cut out the portion you need and fry them for each day's meal. 4. Cut and marinate some meat (just a standard basic marinte with wine, soy sauce, salt and sugar would work), freeze it and put it in the frige to thaw 8 hours before using. 5. Or make one or two big meat dish. What I've done with the dishes we made on this channel are: koushuiji, lion's head meat ball, char siu, dapanji (there's one box currently freezing in our freezer, lol), shuizhu beef, yuxiang pork, laziji, and of course, hongshaorou. I'll take out whenever I need for each meal and serve it with some freshly fried veggie. So right, my general experience would be 1. veggie tastes the best if you cook them when you're about to eat/or prep them the night before. 2. for a stir fry mixing meat and veg, it's also better to make on the spot or only make them one night beforehand. 3. pre-cut and pre-marinate some meat before hand to save time. 4. making a big portion of pure meat dish and take out the serving you need for the meal. To sum up, veggie doesn't keep, so better make them fresh. Pure meat dishes keeps very well, you can make a buch on the weekend, freeze, and munch on them over the weeks to come.
Thanks, that's awesome! I got a ton of dumplings to work through to free up some space in the freezer, but I'll definitely have to try freezing the meat idea.
This one is really weird to me. I make moo shu pork all the time at home, it's a weeknight staple, but I always put cucumber slices in. Sometimes carrot, but always, always cucumber. All the recipes I've seen aside from this one have it. I sort of assumed this was designed as one of those classic five color dishes that's supposed to be extra balanced and enriching. I guess it just goes to show you, China is enormous and there are lot of regional variations of classic dishes! Now if I can learn why people always serve it with pancakes here... it's fun, I like it, but where does that come from? I don't know of any other stirfry that we've chosen to serve alongside pancakes.
off the subject, you guys ever run into Winston aka Serpentza,. down the in Shenzen? I know the Expat population usually knows one another. even in big Tier one cities . By the way cool videos, makes I can't watch these hungry.
Yep, expats are like a small town nestled in a big city lol. One of his oldest friends from SA, Tyrone, used to be my roommate. IIRC he had an vid or two with Tyrone in em (yep, found it: ruclips.net/video/lbRPkNaebag/видео.html ). He's a good guy that's helped give us some advice and's always down to help smaller China-based RUclipsrs with collabs or whatnot. I'm personally not really a fan of his recent stuff - his channel *really* took off once he decided to get more controversial, and there's a lot that he says that I strongly disagree with.
MOO SHU! Awesome. I like you using the lily buds; I've used them before in hot and sour soup (let me guess, that's not authentic, is it?). It's not so hard to find those in America, TBH, but I've never seen the wood ear come in a pack like that; I'll take a closer look next time I'm at my Asian store. Interesting that the spring pancakes don't traditionally go with it! I like the second recipe as well; is that pickled cabbage a Napa cabbage, or some other type?
Not too sure to be honest! We've gotten a number of requests for hot-and-sour soup... it's totally a Chinese dish, but it's not one I got a lot of experience with. And yeah, those sorts of packs of wood ear are compressed. I'd venture here in China it's *most* common to see those, but you can also find em loose. After a quick gander on Amazon it appears there's both compressed and compressed varieties, so it might just depend on your supermarket. And yep, that's pickled napa :)
Since I have plenty of sauerkraut available, it should hopefuly substitute the pickled cabbage for the second recipe :) What are other applications for this 黄花菜？
So off the top of my head, there's a classic Cantonese steamed chicken dish that's chicken pieces, huanghuacai, mu'er, shiitake mushrooms, red dates, a ginger. Hang on, Steph's Dad's here and he's about to list off a couple lol Super-brief recipe for the above: Marinate the chicken piece in the standard marinate of salt, sugar, cornstarch, liaojiu, light soy sauce, and oil. Then steam it together with reconstituted huanghuacai, either reconstituted mu'er or yun'er, reconstituted sliced red dates, and ginger. The exact timing'll vary, but start checking on it ~10 minutes. Once finish sprinkle a generous portion of scallions. Another possibility is the dish 'vegetarian roast goose' (fantastic name lol, it's actually a Buddhist dish but also super tasty). Pic of what it looks like here: i.ytimg.com/vi/t_6BDzuPaO4/hqdefault.jpg The inside of this is huanghuacai, julienned shiitake, julienned mu'er or yun'er (all of those guys reconstituted of course), and either potato slivers -or- beansprouts. Wrap in tofu skin, panfry a couple minutes each side, add some water (stock is better) and simmer til finished. Hope that helps. I know those recipes aren't exactly super detailed, but I hope it's enough to at least get an idea of a flavor profile.
Thanks! I can definitely work something out of this :D Steph's dad seems to be a chill guy, watched the fried sticky rice video and he seemed so dad'ish lol
Yeah, he's awesome, love the guy. He's really liberal & open minded while also being super into history and tradition. Quite well read and is a passionate amateur photographer... and like most people of that generation, precisely zero pretense. Great guy to talk to.
1:45 you're doing it wrong. Just cut the loin into vertical slices and topple them over to the right so they're near horizontal, each overlapping the previous 3-4 slices. THEN, go back again and cut them into strips. Counterintuitively, while this takes a lot more cuts, it is actually faster AND safer AND more accurate. Try it ten times my way and you'll never go back! :-D (Also, I handle the meat with your non-knife hand only.)
It occurs to me that your second recipe is easily adapted using European ingredients. Pork belly and strip bacon are taken from the same part of the pig -- the fatback -- in fact, I've been wondering whether there are any Chinese dishes that use rendered fatback fat for some time now -- and of course sauerkraut can be substituted for pickled cabbage because sauerkraut *is* pickled cabbage. So the only ingredient of the three that doesn't have an obvious Western equivalent is potato noodles. There is potato gnocchi, though, so it occurs to me that you could get quite a serviceable potato noodle by spaghettifying a potato gnocchi dough. Mix these all up, and presto! -- a Savoyard interpretation of a Northern Chinese dish. Heh, and you even serve this as a savory crêpe, too.
IIRC in Germany there's Schupfnudeln, a gnocchi-like pasta that's pan-fried with... bacon and sauerkraut. It's a classic combo :) You're right that if we wanted to use this dish for inspiration for a Western dish the pork belly (use bacon) and suancai (use saurkraut) would be easy enough. For the liquid itself, we could use stock (of course) and prolly wanna add some sort of umami like ingredient - worchester sauce would be the most obvious, but maybe tomato paste might also be worth playing around with? The difficult bit is, as you say, the noodles. What makes this dish interesting compared to Schupfnudeln is that the potato noodles are cooked in this pickled cabbage/pork fat/stock liquid and *really* take on the flavor. I don't think you could use fresh pasta, it'd have to be dried I'd imagine... but would the flavor penetrate well enough into dried Italian pasta? Hmm...
Well the smoking process of the bacon adds an umami component in its own right. Tomato paste or maybe some Worcestershire would be good for balancing the flavor, but I think the bacon would bring more than enough umami to the party to start with. Obviously this would take a fair bit of work, but one potential solution would be to dry your Schupfnudeln (not unlike how Alex the French Chef dried his own ramen) in order to yield your desired texture. It's definitely a bit annoying here that you can find dried pasta noodles and dried egg noodles and occasionally even dried Spätzle at the store but no dried Western-style potato noodles!
you really want to beat the snot out of that guy... lol.... Have'nt heard that expression on YT until today. (thats a common saying in the american south, though)
Haha I actually heard that over from /r/cooking, one of the commenters was saying how their old chef always used to tell them to 'beat the snot out of the eggs'. Nice instruction I think because it tells ya how hard you should be beating (really hard) and also that ya gotta get rid of the egg white strands (the 'snot')... all in a memorable way :)
2:15 you're doing it wrong. Dump 'em on the cutting board and julliene as best you can. It's faster (especially with a long European knife) and the jullienne theme makes the dish more fun to eat.
guuuuys, could you please replace the working table....it seems to be unstable and I'm constantly paranoid that you might burn yourself from the trembling wok hahahaha. Great video as always though!
lol didn't notice that before. It's really more the large wok on the crappy little camping burner that's the source of the wobbling. And yeah, while we *should* swap out that stove for something better... I like the fact that it's only 9K BTUs and thus roughly equivalent to a Western range :)
I'm going to be saving so much money not buying Chinese take out any more. There are several Asian super grocery stores close by me with everything I need.
Haha someone over at reddit that worked in F&B said that his chef always told him to 'beat the snot out of the eggs' - i.e. meaning to whisk until there's no more egg whites (snot, lol). I liked that so now I've stolen it ;) Feeling a little better this week?
When you say the names in Mandarin, could you also say it in Cantonese? Steph can help out if Canto isn’t your skill. It would be good to show your audience equal legitimacy to Cantonese and Mandarin. Thanks for considering.
Hey, so a couple points that I wanted to get to but couldn't because the video was already running long with the two recipes:
1. That egg scrambling method is just one among many, and is best to execute in a round bottomed wok. We liked it because it gives a nice visual effect for the eggs. Feel free to scramble your eggs however you prefer :)
2. In the instructions on how to slice the pork, I neglected to mention that you're making a *few* horizontal cuts. I know that with the way I cut it it only looked like once.
3. After soaking the mu'er and the huanghuacai, be sure to squeeze out any excess moisture. On weaker stoves that excess water has the potential to muff up the whole enterprise.
4. A cool technique I found while researching this dish was to place a star anise in the oil before frying. I really liked the effect but totally forgot to do it while filming. Doh
5. For the second dish, your noodle prep might be different than mine depending on your noodles. Those guys're pretty thick ones. Thinner varieties would only need to be soaked in cool water. Also, feel free to play around with rice noodles but you'd likely have to adjust the cooking time (by probably around half).
6. In an effort to get ahead of the anti-MSG crowd that'll inevitably bombard these comments... no, you don't need to use MSG. It's optional. Why do I add a small sprinkle of MSG here? While we preferred the floral quality of the Beijing-version of the dish, the umami-heavy Shandong-version was also pretty awesome. Because we’re not using bamboo shoots, a touch of MSG’ll help bring out the natural umami of the huanghuacai and the egg. Be sure not to overdo it - just a sprinkle, like literally 8-10 flakes. If you're the type that insists that 'no real chef' uses MSG, or if you think that MSG will somehow cause every cancer ever known to mankind... just skip it.
7. Oh! If you're having trouble sourcing that huanghuacai, it's available on Amazon (not a referral link, no worries): www.amazon.com/Golden-Flower-Dried-Flowers-Package/dp/B004RZ0U36
8. I know I was cutting the pickled cabbage like an idiot. Usually I cut with fingers tucked in, promise. It's amazing the bad habits you start to notice when you film yourself doing anything lol
That's all I can think of for now! Apologies again about the audio, re-watching this today I think I've decided to lay my 'narrator voice' to rest. It just sounds way too monotone to me - if talking with passion makes me sound like an excited muppet, so be it ;)
I don't get the MSG hate. Thanks for all the work you guys put into these videos! They're incredible. Also, it's interesting to see that pork, potatoes, and pickled cabbage is not just a western flavor combination.
HEY,hope you both had a great vacation. SHANDONG dishes rarely get highlighted and yours was a great starter for this regions taste preferences. As an aside, I was perusing hand hammered carbon steel works a la grace Chan breath of wok. The craftsman who are the Cen Brothers just retired and there is no progeny to continue or apprentices. Wonder if you have seen anything on this. The woks are beautiful. Wonder if you might want to do a video on these as a video suggestion. As always great work and info.
Cheers, good to hear from you!
So yeah, unfortunately Shandong (along with Fujian) is a bit of a blind spot for us. I'd love to do more Shandong stuff, but I think we'd need to travel a bit more there to get a feel for what we're aiming for.
I've been to Jinan once and Steph stayed in Qingdao for a couple weeks, but together with the fact that there's not so many Shandong people in Shenzhen... that's just plain not enough of an exposure to be able to be confident that we're putting out a recipe that *at least* gets 90% of the way there. One day :)
For now we can do Cantonese (not too much research required), Sichuan (a little more research needed), and if we delve into it a bit NE/NW/Teochew/Huaiyang/Hunan/Guizhou. There's such a ridiculously awesome mountain of different food in this country that we've certainly got a lot of room :)
As for the hand made woks, when I was researching stuff for the wok vid I saw that same Grace Young blog entry. I feel certain that if you went to smaller cities you'd still be able to find em - but for sure, it's definitely a dying art.
I’d love to know which dish you pictured at 5:01 when you said some dishes are a classic paired with spring pancakes. Great dark brown protein (or mushroom?) in center with celery, silver sprouts (or daikon?) and cilantro. I mean I could make something up to look like it but might as well learn the real one. As for MSG I have some in my kitchen and recently saw several of the Bon Appetite cooks using it in recipes so…
@@Maiasatara JingJiangRouSi is linked at the end of the video 7:40
I've worked in professional kitchens in China, and have to say, this video is REALLY good. Authentic, well narrated and well paced.
Cheers, thanks for the kind words! Always looking to improve the pacing and the narration, thought this one was slightly slow and monotone :)
This channel is the best - I am shocked that you guys aren't more popular on youtube.
I just made this tonight and it turned out great! The daylilies and muer are actually really nice ingredients to work with, easy to find at any asian grocery store. I love the "instant mushrooms, just add water" thing and I think these could be a new pantry staple. The flavor of the daylilies reminds me of the third cup of tea from a teabag. Mildly floral and vegetal, and goes well with the mild flavor of the egg and pork. They did make my kitchen smell like the inside of an herbal medicine shop so I'd cover the container when soaking them.
I'm more of a hot-and-spicy guy myself, but if you are someone who loves takeout moo shu and you want to try something more flavorful and unique this one seems high reward to effort.
"The inside of a herbal medicine shop" actually sounds like one of the nicer things a kitchen could smell like, based on my experience.
I love this recipe. I've made it a few times. It's ridiculously easy for what you get, and it's quick even if you want to double the recipe. I especially love the daylilies. (After living in Paris, I like floral everything.) I usually add thinly sliced Napa cabbage, which I salt while the other ingredients are soaking, and squeeze the water out of before adding to the stir fry. I also add beansprouts towards the end. My husband doesn't really like blanched leafy vegetables, so I tend to just add more vegetables to a lot of recipes. Texturally it hits a lot of the same notes as American Chinese style Moo Shu, but the flavor is much nicer.
I've lived many years in Europe, Asia, and US, and have only seen Moo Shu in the US, and only with pancakes. Back before I left the US I knew this dish from Chinese restaurants and had discovered myself that as good as it is with the spring pancake, and as fun to eat, the Moo Shu was great with rice too or even straight. I'm not surprised to hear it's not necessarily a pancake dish in its homeland. And thanks for introducing the lilies to a wider audience.
"will it spring pancake? Yes it will" nod to Rhett and Link? Lol
Haha absolutely.They should totally do a Will It episode for Spring Pancakes
I have made the moshoo pork yesterday, so good. I like the texture a lot and the Huanghuacai really stands out in this dish. Today I will make Guo Bao Rou
how was your Guo Bao Rou ?
I like the fact that you never face the camera directly, but it's good to see your face in the reflection of the oil in the wok!
Hi dere!
great video as always, I found it funny how the second recipe feels to me very folksy as a Pole. We have a very traditional dish- łazanki, which is homemade pasta with fried bacon (or pork belly), sauerkraut, garlic and sometimes also mushrooms, so it's kinda similar to what you shown here. Will definitely try to make it
Awesome video and clear narrative. You deserve more subscribers.
Tuesday has become my favorite day of the week.
Cheers man, that means a lot. Coincidentally it seems Binging with Babish, Maangchi, and Almazan Kitchen release the same day as us, so lots of cooking content on Tuesdays ;)
Watched this before, but came back here after you got a shout-out from J Kenji Lopez-Alt! So neat when the culinary world of youtube intersects...
Aha! You try to not show yourself, but I saw your face reflected in the wok bottom, sir! Got you!
Alexandre Martins ....3:05
I made this recipe today. Happy with the result. And first time I ever cooked daylilies. Awesome ingredient.
Excellent recipes as usual! your "Mandarin pancakes" recipe is also perfect, just as I learnt them back in my Camelot-distant youth! I really adore your channel! Your recipes are perfection. As I'm sure you are aware, lazy, indifferent Chinese-American restauranteurs often substitute flour tortillas to be eaten with the Moo-shu Pork, God preserve the old, correct way of doing things! Incidentally, I and all your enthusiastic admirers are awaiting your cookbook. You are the type of cookbook writers who China's badly underserved cuisine really needs.
I Imagine I'm being a bore, but could you possibly recommend a source for proper Szechuan peppercorns. I've heard that there are green ones that are highly recommended, but how to source them?
By "lazy, indifferent Chinese-American restaurateurs," I'm sure you actually mean "resourceful, creative, and enterprising Chinese labourers who were forced into the restaurant industry after the railroad was completed by a society that did not allow them to find employment elsewhere, and who used what was readily available to do the work that they needed to survive"
Speaking of "lazy" though, all it takes is just a quick Google search to find green Sichuan peppers.
Once you see the video "error" between his legs @ 0:08 and onwards, you can't unsee it. What are you hiding Chris?
Just made it and I love it so much. Thank you for your channel and videos!
I love y'all's videos. Well done!
“Beat the snot out of these eggs” 🤣 Killed me! Immediate subscribe. Great recipes, I was was looking for a recipe for a pack of black fungus or wood ear, now found, thank you.👍🏻🍏
Looks absolutely delicious
Best the snot out of this guy 😀. Stuck in rural England however sourcing day lilly not as hard as I was expecting. Love the content guys.
The food yall are showing are more traditional than wang gang’s imo , bring back a lot of memories from when i was living in china, hope yall can add Chinese subtitles so i can show these to my dad because he runs a restaurant and can cook anything if given the recipe, i did try cooking some of these myself but my knife skill is just a joke, i cant cut ginger or even potato like that no matter how hard i try, so if yall can somehow add a Chinese subtitle that would save my life.
OMG~both dishes look just yummy. 😋 I think I'd like the second dish (I'm not an egg eater). Simple to make,complex flavours. I'm drooling, Chris and Steph, lol.
Jenn 💖 in Canada 🍁
This dish is called mooshu pork because the scattered egg in this dish reminds ppl of mooshu木樨, a yellow flower which is called 桂花 today and has a really lovely fragrance.
1:30 that tree-ear scared the crap out of me when you reconstituted it! Here in Japan we call it tree-jellyfish, and the dried form is loose separate mushrooms so not as cinematic...
Hey quick question, is this safe to make around cats? Day lillies are supposed to be really toxic for them and I worry cooking this in my house may make my cat sick or even being around my cat after eating this?
I know this comment is old, but I'll say that grooming cat fur after direct contact with daylilies is NOT safe, and consumption of it is obviously not safe. I'll post a link to my source after this one because I'm not sure if RUclips will keep it up, but I assume it's safe as long as you thoroughly scrub your hands after contact with Daylily.
Is Richard Dreyfuss doing the voice over??
All this makes perfect sense.
Wow! That looks great!
Wow, the food looks beautiful!
That's amazing! Two recipes for the price of one AND more recommendations for the pancakes (and Northern Chinese recipes, which I enjoy as they seem to be a little harder to find online than Cantonese or Sichuan)
Oh, that garlic at the end is so enticing!
Hey, is it acceptable to sub the Chinese pickled cabbage with a mild kimchi?
Wow did not expect that GMM reference, love it hahahaa
It's 6 AM, I need my moo shoo pork!!!!
Used the dried daylilies, it was delicious.
Thanks now I have the best moo shu
Looks good
Oh so that´s what you use those dried lily stuff for ! Ages ago I found this stuff in a chinese supermarket in holland and I bought it for curiosity, but I had no idea what to do with it and the package only had chinese on it.
I made it today, it was very delicious.
For the umami taste, instead of MSG, I added my homemade pork stock.
i never tasted region tradtional chinese food as i have never been to china but since my husband is Korean we used rinsed kimchi
I’m looking forward to trying the second dish and seeing how it is if I give it a Korean touch and use kimchi instead of sauerkraut/Chinese pickled cabbage.
Another great piece from you guys---I really love your work, and it makes me look foreward even more to finally getting my new stove...watching these vids while being stove-less creates a funny tension!
Btw: can't you have a tip jar on youtube? I'd sure be willing to contibute some tip.
Cheers, that must be rough, what happened to your stove?
And thanks, we're starting to mull over monetizing things :) We might see if we can make enough extra content to see if a Patreon's worthwhile.
Oh, yes, Patreon is awsome, and it sometimes works fantastically for all kinds of "content creators". One of my all-time favorite writers who could never really make money and lived in powerty because he is just too far off mainstream is now, for the last two years or so, making round $ 10k a month...his fans are just a few hundered guys or so, but we love his work, and practically begged for years for a way to support him for all the great texts he gave us for free on the net. Patreaon solved that problem.
(My shitty, crappy, 30-year old stove finally croaked and gave me an excuse to order an entire new kitchen...come May and come new kitchen Ill force your dishes on all friends and family. ;)
man tho that pork belly was like a tablespoon of sesame oil away from being Korean lmao
Duuuuuuuuuuude 猪肉酸菜粉条！How did you get to know these northern dishes when you're in the south? You've lived there before? Anyway good video as usual :D
Haha so WAY back in the day (''08) I lived in Beijing for a year, so for that dish in particular I knew it from eating a homecooked meal that my buddy's mom cooked.
In general though, most of what I know comes from eating outside in Shenzhen. Even though it's smack dab in the middle of Cantonese country, Shenzhen's pretty interesting in that there's people from almost everywhere here - there's prolly more Dongbei people than Cantonese. I'd guess the top 5 are (1) Teochew (Chaoshan) (2) Hunan (3) Hakka (4) Sichuan (5) Dongbei. So there's more than a few restaurants that're basically Dongbei people cooking for Dongbei people, and that always makes for pretty good eating.
As a first tier city that's in love with its malls and chains, the average quality of restaurants in Shenzhen isn't great... BUT there's some gems.
And thanks for watching man, because neither of us are from the North we really try taking the research for the Northern stuff seriously. If we ever screw something up lemme know and I can pin the info :)
Huh, surprised that there's a lot of Dongbei ppl in Shenzhen. I'm from Dalian, mom's from Jilin, so apart from seafood I do love Dongbei food. Here's an interesting personal story: I've never really been to Guangzhou prov myself, so most of my experience with Cantonese food (love it) actually comes from eating in Cantonese restaurants in the US since I came for college in '11 xD
Ah nice, where about you based in the US? I know LA has a real strong Chinese restaurant scene.
If you ever find yourself in Guangdong, let us know! IMO, best places to eat in the delta are (1) Shunde (2) Guangzhou and (3) Macao/Hong Kong. Especially for Shunde & Guangzhou we'd have lots of recommendations - though word of warning our restaurant tastes are sorta like a dumbbell... we usually love either those old-school high end kind of places, or little family-run hole-in-the-wall sort of joints :)
I was in Ohio for 5 years, then moved to Pittsburgh in '16. Neither has a good Chinese restaurant scene, but there are gems here and there. I particularly like 2 Cantonese places in Cleveland. Will move again soon for a job but not sure where yet. I wanna go to the Bay area or NYC. We'll see where the company places me.
2:10 you're doing it wrong: make the marinade BEFORE scooping the cut meat off the table. That lets you get a good mix far faster than trying to mix it after the meat's in the bowl. (Also don't make the marinade before slicing meat, because the corn starch falls out of suspension. Cut meat, THEN mix marinade, THEN put meat and stir like five seconds to get meat coated.)
I always wonder what china did before they had corn starch, MSG, and cheap sugar. It's like how every French meal involves a Paula Dean amount of butter
My (now deceased) father was raised in China and was an excellent cook. He said that you don't need MSG if you use quality ingredients. Also, however, remember that MSG is not some weird chemical. It is naturally derived from seaweed. It is only considered "bad" in Western culture (maybe just USA?).
also use arowroot starch or water chestnut starch. and sugarcane grows naturaly in that area of the world so it has always been around in one form or the other. older forms do often need a pestle first
@@bartvanderoordt510 yeah, rock sugar is still an integral ingredient in red braised dishes and sweet stews. Water chestnut, mung beans and lotus root seem to be the major source of starch before the arrival of New World products, but I cannot verify.
Hong hua chai.. is only found fresh in the highlands here .. its daylily bids
Love the video! Keep it up
Do you know if the pickled cabbage can be obtained overseas (in asia markets) and what is written on those labels? I.e. What is this kind of pickled cabbage called, written in Hanzi?
Both recipes look super delicious! *drool*
So right, the characters for it are 酸菜. You should be able to find it in almost any Chinese supermarket I believe. Note that this sort of Northeast-style pickled cabbage isn't very salty - taste it first, and if it's quite salty soak the cabbage in cool water (and then drain) before using.
Korean Baek-Kimchi ('white kimchi') is a bit different and has a few extra ingredients, but I think playing around with that would also probably work too.
Chinese Cooking Demystified Thanks a lot for your reply! I'll see if I can find something suitable at my asian market :)
From my experience I never liked Kimchi, I do like Sauerkraut though, so if I don't find it I suppose I'd rather substitute for Sauerkraut rather than Kimchi ^^;
Tie a knot for each one of the huanghuacai, it will come out looking and tasting better.
im here because i been watching rush hour lately and i been wanting to know what moo shu is. yeah, ima order some.
God I Iove this channel
Is this Ray Liotta?
Just found and Subbed to the channel, love the content so far.
I live in the U.S. and with the modern fast pace of living in NYC, I Meal Prep 4-5 meals each Sunday. I've done western styles like Chili, Steak & Veggies, as well as Chinese stir fry style of basically whatever I have (just did a Green Bean Chicken and a Cabbage + Celery + Onion + Mushroom + Ground beef stir fry)
My question is what are your thoughts on Chinese cuisine that might be suitable for meal pre, that are easy, balanced, has few ingredients, and re-heat well in a microwave?
Thanks.
Cheers, thx for liking our stuff. :)
I also do meal prep every weekend, although my situation is a bit different since I work from home. However, here're my ideas when it comes to it:
1. cook a bit pot of rice (white, mixed grains, as you like). Or sometimes I make bread.
2. wash about 1kg of leafy green, drain well and dry with a salad spinner, toss in zip lock bag, take out the portion I need everyday when I need to fry them (if you're making lunch for the next day, fry them the night before. They can keep overnight)
3. wash another 1-2 kg of hearty greens like brocolli, cauliflower, gourds, etc. Cut out the portion you need and fry them for each day's meal.
4. Cut and marinate some meat (just a standard basic marinte with wine, soy sauce, salt and sugar would work), freeze it and put it in the frige to thaw 8 hours before using.
5. Or make one or two big meat dish. What I've done with the dishes we made on this channel are: koushuiji, lion's head meat ball, char siu, dapanji (there's one box currently freezing in our freezer, lol), shuizhu beef, yuxiang pork, laziji, and of course, hongshaorou. I'll take out whenever I need for each meal and serve it with some freshly fried veggie.
So right, my general experience would be
1. veggie tastes the best if you cook them when you're about to eat/or prep them the night before.
2. for a stir fry mixing meat and veg, it's also better to make on the spot or only make them one night beforehand.
3. pre-cut and pre-marinate some meat before hand to save time.
4. making a big portion of pure meat dish and take out the serving you need for the meal.
To sum up, veggie doesn't keep, so better make them fresh. Pure meat dishes keeps very well, you can make a buch on the weekend, freeze, and munch on them over the weeks to come.
Thanks, that's awesome! I got a ton of dumplings to work through to free up some space in the freezer, but I'll definitely have to try freezing the meat idea.
Super awesome.
When you longyau, about how long does it take for your wok to get "piping hot"?
Depends on your burner, but my 15000 btu burner does it in about 45 seconds on full flame
@@hellborn2012 TY
as a kid, I would request "chinese burritos" at our local Chinese eatery
Dang, what a dishl
Can you eat the second dish with hoisin sauce along with the pancake?
You wouldn't usually, but if you got some around feel free to give it a whirl!
This one is really weird to me. I make moo shu pork all the time at home, it's a weeknight staple, but I always put cucumber slices in. Sometimes carrot, but always, always cucumber. All the recipes I've seen aside from this one have it. I sort of assumed this was designed as one of those classic five color dishes that's supposed to be extra balanced and enriching. I guess it just goes to show you, China is enormous and there are lot of regional variations of classic dishes!
Now if I can learn why people always serve it with pancakes here... it's fun, I like it, but where does that come from? I don't know of any other stirfry that we've chosen to serve alongside pancakes.
Where are The written recipes?
off the subject, you guys ever run into Winston aka Serpentza,. down the in Shenzen? I know the Expat population usually knows one another. even in big Tier one cities . By the way cool videos, makes I can't watch these hungry.
Yep, expats are like a small town nestled in a big city lol. One of his oldest friends from SA, Tyrone, used to be my roommate. IIRC he had an vid or two with Tyrone in em (yep, found it: ruclips.net/video/lbRPkNaebag/видео.html ).
He's a good guy that's helped give us some advice and's always down to help smaller China-based RUclipsrs with collabs or whatnot. I'm personally not really a fan of his recent stuff - his channel *really* took off once he decided to get more controversial, and there's a lot that he says that I strongly disagree with.
MOO SHU! Awesome. I like you using the lily buds; I've used them before in hot and sour soup (let me guess, that's not authentic, is it?). It's not so hard to find those in America, TBH, but I've never seen the wood ear come in a pack like that; I'll take a closer look next time I'm at my Asian store. Interesting that the spring pancakes don't traditionally go with it! I like the second recipe as well; is that pickled cabbage a Napa cabbage, or some other type?
Not too sure to be honest! We've gotten a number of requests for hot-and-sour soup... it's totally a Chinese dish, but it's not one I got a lot of experience with.
And yeah, those sorts of packs of wood ear are compressed. I'd venture here in China it's *most* common to see those, but you can also find em loose. After a quick gander on Amazon it appears there's both compressed and compressed varieties, so it might just depend on your supermarket.
And yep, that's pickled napa :)
You can buy dry shredded wood ears so to save the trouble of tearing them.
Since I have plenty of sauerkraut available, it should hopefuly substitute the pickled cabbage for the second recipe :) What are other applications for this 黄花菜？
So off the top of my head, there's a classic Cantonese steamed chicken dish that's chicken pieces, huanghuacai, mu'er, shiitake mushrooms, red dates, a ginger. Hang on, Steph's Dad's here and he's about to list off a couple lol
Super-brief recipe for the above: Marinate the chicken piece in the standard marinate of salt, sugar, cornstarch, liaojiu, light soy sauce, and oil. Then steam it together with reconstituted huanghuacai, either reconstituted mu'er or yun'er, reconstituted sliced red dates, and ginger. The exact timing'll vary, but start checking on it ~10 minutes. Once finish sprinkle a generous portion of scallions.
Another possibility is the dish 'vegetarian roast goose' (fantastic name lol, it's actually a Buddhist dish but also super tasty). Pic of what it looks like here: i.ytimg.com/vi/t_6BDzuPaO4/hqdefault.jpg
The inside of this is huanghuacai, julienned shiitake, julienned mu'er or yun'er (all of those guys reconstituted of course), and either potato slivers -or- beansprouts. Wrap in tofu skin, panfry a couple minutes each side, add some water (stock is better) and simmer til finished.
Hope that helps. I know those recipes aren't exactly super detailed, but I hope it's enough to at least get an idea of a flavor profile.
Thanks! I can definitely work something out of this :D Steph's dad seems to be a chill guy, watched the fried sticky rice video and he seemed so dad'ish lol
Yeah, he's awesome, love the guy. He's really liberal & open minded while also being super into history and tradition. Quite well read and is a passionate amateur photographer... and like most people of that generation, precisely zero pretense. Great guy to talk to.
Beijing style 西红柿打卤面 uses 黄花菜 as an ingredient. You can find a video on RUclips.
Do you make jellyfish salad? Chinese style?
Haha Steph loves that but it's not my (Chris's) favorite. Might be an interesting one to get to one of these days.
1:45 you're doing it wrong. Just cut the loin into vertical slices and topple them over to the right so they're near horizontal, each overlapping the previous 3-4 slices. THEN, go back again and cut them into strips. Counterintuitively, while this takes a lot more cuts, it is actually faster AND safer AND more accurate. Try it ten times my way and you'll never go back! :-D (Also, I handle the meat with your non-knife hand only.)
yasss pickled cabbage is universally loved by asians and europeans
can't get into mushrooms though
I didn’t know Richard Dreyfuss narrated Chinese cooking recipes.
I have always used the lilys.
Msg is never optional
It occurs to me that your second recipe is easily adapted using European ingredients. Pork belly and strip bacon are taken from the same part of the pig -- the fatback -- in fact, I've been wondering whether there are any Chinese dishes that use rendered fatback fat for some time now -- and of course sauerkraut can be substituted for pickled cabbage because sauerkraut *is* pickled cabbage. So the only ingredient of the three that doesn't have an obvious Western equivalent is potato noodles. There is potato gnocchi, though, so it occurs to me that you could get quite a serviceable potato noodle by spaghettifying a potato gnocchi dough. Mix these all up, and presto! -- a Savoyard interpretation of a Northern Chinese dish.
Heh, and you even serve this as a savory crêpe, too.
IIRC in Germany there's Schupfnudeln, a gnocchi-like pasta that's pan-fried with... bacon and sauerkraut. It's a classic combo :)
You're right that if we wanted to use this dish for inspiration for a Western dish the pork belly (use bacon) and suancai (use saurkraut) would be easy enough. For the liquid itself, we could use stock (of course) and prolly wanna add some sort of umami like ingredient - worchester sauce would be the most obvious, but maybe tomato paste might also be worth playing around with?
The difficult bit is, as you say, the noodles. What makes this dish interesting compared to Schupfnudeln is that the potato noodles are cooked in this pickled cabbage/pork fat/stock liquid and *really* take on the flavor. I don't think you could use fresh pasta, it'd have to be dried I'd imagine... but would the flavor penetrate well enough into dried Italian pasta? Hmm...
Well the smoking process of the bacon adds an umami component in its own right. Tomato paste or maybe some Worcestershire would be good for balancing the flavor, but I think the bacon would bring more than enough umami to the party to start with.
Obviously this would take a fair bit of work, but one potential solution would be to dry your Schupfnudeln (not unlike how Alex the French Chef dried his own ramen) in order to yield your desired texture. It's definitely a bit annoying here that you can find dried pasta noodles and dried egg noodles and occasionally even dried Spätzle at the store but no dried Western-style potato noodles!
Why do I watch these at 2 AM?
🫔🥙🧆🥧🍻🍽👩🦼🐈🌴Amen....& Yummy!👩🍳🐕🍥🍡🥟🥠🥡🌴
Admin reveal at 3:01
Something about the way he says it but I suspect that longyau is his favorite word lol
you didn't say liao jiu aka xiaoxing wine this time!
I think I did the first time lol, it just felt a little wordy thereafter
1:59
It's 4:20 in the morning and I'm really hungry now.
Spring pancake, aka Chinese tortilla.
*Drools on my desk* Oh crap!!!
you really want to beat the snot out of that guy... lol.... Have'nt heard that expression on YT until today. (thats a common saying in the american south, though)
Haha I actually heard that over from /r/cooking, one of the commenters was saying how their old chef always used to tell them to 'beat the snot out of the eggs'. Nice instruction I think because it tells ya how hard you should be beating (really hard) and also that ya gotta get rid of the egg white strands (the 'snot')... all in a memorable way :)
Yummm!
I never have eaten this dish. Here its just Holkien and hainanese dishes
"Will it spring pancake?" Are you two fans of GMM?
Haha we watch a lot of GMM
Awesome like this better than take out! Duh.
I saw you 🖐🖐
2:15 you're doing it wrong. Dump 'em on the cutting board and julliene as best you can. It's faster (especially with a long European knife) and the jullienne theme makes the dish more fun to eat.
greendale, greendale slop pail
guuuuys, could you please replace the working table....it seems to be unstable and I'm constantly paranoid that you might burn yourself from the trembling wok hahahaha. Great video as always though!
lol didn't notice that before. It's really more the large wok on the crappy little camping burner that's the source of the wobbling. And yeah, while we *should* swap out that stove for something better... I like the fact that it's only 9K BTUs and thus roughly equivalent to a Western range :)
You probably want to reconstitute food in lightly salted water. But it doesn't make that much of a difference.
Why do Asian eggs have a more golden yolk than western world eggs?
I'm going to be saving so much money not buying Chinese take out any more. There are several Asian super grocery stores close by me with everything I need.
Longyaooo!!!
Haaaaaaaaahahahahaha "beat the snot out of that guy" NEVER, EVER CHANGE YOU TWO! 💖
JENN 💖 IN CANADA 🍁
Haha someone over at reddit that worked in F&B said that his chef always told him to 'beat the snot out of the eggs' - i.e. meaning to whisk until there's no more egg whites (snot, lol). I liked that so now I've stolen it ;)
Feeling a little better this week?
For me, it isn’t Moo Shu without Hoisin sauce.
8
Please use English terms.
When you say the names in Mandarin, could you also say it in Cantonese? Steph can help out if Canto isn’t your skill. It would be good to show your audience equal legitimacy to Cantonese and Mandarin. Thanks for considering.
You’ve never sounded more tired.
This was in my "deep voice Chris" phase of narration. very cringy looking back, but hey, recipe's solid
MuShoe me Please