Nice. I cooked it today and my children love the flavor that came out from the mint. By the way an unrelated topic to ask, I love the background music, may I know where did you get the music wish i can locate it too. 😄 Thank you.
PLEASE take this as constructive criticism to help you improve your videos: A 45-second intro before even saying "Hi"? And then another 11 seconds until we get to the very beginning of why we came here in the first place? That means we have to wait almost a FULL MINUTE before we get to the "meat" of the issue, and YES, that pun WAS intended (I worked on it all day!). Seriously though, these days a ten-second intro is frustrating enough. I know this video is seven years old now, but I don't remember ever watching your other videos, so I don't know if you still do this or not.
This looks almost exactly like what i had a few days ago at a Chinese restaurant. I will try this recipe in a few days and see how it compares. I have only eaten Chinese crispy beef with sweet chili that one time so i don't think that it was the "best" version out there by far. Great video, now i am hungry again 😀
Hello, Xiao, and I discovered another of your terrific recipes for seafood. This time it is Prawns, which my family of three generations love. Inasmuch as we love to use the largest Prawns locally available from community markets, I've tried the recipe with Dungenes Crab and large divers scallops. Your technique of food preparation is so easy to follow. And, the polished production of the video channel, the set and background, show how much you and your team care about the excellent dishes prepared. You are the best of teachers!!
Thank you for featuring this delicious salmon recipe. The lovely sweet aftertaste appeals to all members of our three generation family. We appreciate your videos so much. Thank you!
🐟To Xiao, your recipe is absolutely lovely and very tasty. With whole fish with slots cut into the sides, the special sauce is worthy of a banquet table. Thank you for this brilliant masterpiece for the home cook.
I’m confused, I thought traditional lo mein noodles were made from wheat flour. Now what I don’t understand is most recipes say white flower yet I’m getting the drift that they are supposed to be healthier than regular pasta, but regular pasta is made with white flour, so why are these made with white flour? I want to traditional kind that would be better for me than regular pasta, but it makes no sense to me. And I’m understanding Chinese wheat flower is different than a regular off-the-shelf white flower, so I’m really confused
I am eating this dish as I made it tonight for dinner. The MAIN thing Xiao neglected to add is to SEASON your meat before adding the oil and cornstarch. I kept wondering why is this dish so flat? Then I remembered - I hadn't seasoned the meat in the beginning. Big mistake. However, I will make this dish again as it's delicious.
Thank you, Xiao Wei, for this lovely dish using special tangy sauce with cod. My dear 岳母 loved its appetizing taste, that she wanted me to teach her -- and, thanks to you, I showed her. I'm grateful for your clear explanation, of past recipes too, with hopes more of your lessons are shown in the future. Happy New Year. 🎉 G. Lim SF, California
looks delicious. I like the filming and the way you present the cooking. We are looking to add Sichuan cooking to our arsenal of Asian cooking. My wife is Chinese but from Wuxi and cooks slightly different but likes Sichuan recipes.
so much time and effort is put into these beautiful elegant recipes. Not just instructional but beautifully conceived. I forget the recipe first time thru as I am mesmerized watching them. This is very similar to how we cook chicken gizzards, similar spices and technique, though we used Oyster sauce and not the sesame oil and star anise instead of cinnamon..Very delicious. Sometimes we sauteed some onions with it also.
