Learn how to cook real deal, authentic Chinese food! We post recipes every weekend (unless we happen to be travelling) :)
We're Steph and Chris - a food-obsessed couple that lives in Shenzhen, China. Steph is from Guangzhou and loves cooking food from throughout China - you'll usually be watching her behind the wok. Chris is a long-term expat from America that's been living in China and loving it for the last 12 years - you'll be listening to his explanations and recipe details.
This channel is all about learning how to cook the same taste that you'd get in China. Our goal for each video is to give you a recipe that would at least get you close to what's made by some of our favorite restaurants here. Because of that, our recipes are no-holds-barred Chinese when it comes to style and ingredients - but feel free to ask for tips about adaptations and sourcing too!
I go to the local asian market and get the biggest Fried Chili in Oil jar I can. It goes well with so many different things I make, not just asian food!
Tip for people like me who have noodle arms and time: if you go directly from soaking the rice to freezing it, the water inside the rice will expand as it freezes and break the rice apart that way.
This is cultural diffusion in the process. When two cultures mix their practices, beliefs, or cuisine to create something new that’s similar to both. It’s a process that’s been happening all around the world for as long as civilization existed. I find the process of it fascinating and I love seeing what the end product is like
This is amazing! I had always made Japanese tamagoyaki until I saw this video... But this Cantonese scrambled eggs are something else. So many thin layers! I guess I will make this more often from now.
Like, honestly? I'd love to give this a try, it looks so good and would be amazing as a snack while having friends over. However. Dear Lord Almighty is this is a lengthy, complicated, and specific ingredient dependant dish that I don't think I'll ever be able to actually make myself.
Hi, thanks for the video. Looking forward to stacking this like there's no tomorrow. Question - it may be a silly one - but what oil do you use to make the oil version? Thanks for the great videos
In 1964 the Anchor Bar (Theresa) wanted to throw away the wings "We can't sell these.... they got no meat on 'em Tony!) Well 'Tony' was my dad... and he DID sell them - from the Clam Stand in front of the Anchor Bar. When they STOLE his idea they made up some BS story about being TRAPPED in the restaurant in a TERRIBLE BLIZZARD with nothing else to eat... in an attempt to justify eating what people didn't back then, except poor people with 9 kids at home. Fast forward to 2001 - God bless the INTERNET and a persistent son who sought to get his dad the credit he deserved. And he did... when NOAA started posting all the weather data online, it was discovered that the year they say they were trapped inside their restaurant - it just happened to be a very uncommon SNOWLESS WINTER in Buffalo that year. Except for at the 'Anchor'... quite the 'snow job' if I say so myself. The truth always rises to the surface.
Can you express why the 275 F is the best temperature for this? I’ve followed a few char siu recipes online and they suggest 400 F for the same amount of time as you. It usually comes out way too dry. I’m wondering if this lower temperature results in juicier meat?
I love buying roast duck cause i enjoy it twice, once as roast duck, second time as roast duck congee. Tbh the mere thought of having roast duck congee the next day makes the roast duck meal even better 😂😂
fact if you haven't tasted food cooked with sewer recycled oil,, you haven't tasted real chinese cuisine On a serious note , this is why you don't wanna really obsess too much. There are tons of stuff on real authentic food from real china you cannot (and wont want to) immitate. Just the simple wok techniques or stirring the oild after making the wok hot and seasoning the wok will make your food taste 100 times better already. plus restaurant style cooking is NOT authentic. You think normal.Chinese households have restaurant setups?? no. just cheap stoves and some even just coal.
