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φιλε μου η Κινα δεν εχει τιποτα κοινο με την αμερικανικη ή δυτικη "κουλτουρα". με την μονη "δυτικη" κουλτουρα που εχετε κοινα κ μαλιστα παρα πολλα ειναι της αρχαιας Ελλαδας κ με τους ανθρωπους που την ακολουθουν. κ να λες κι ενα ευχαριστω στον πατερα σου.που και σε βοηθα κ τον εχεις.
It just so happens that 140 years ago today (May 6, 1882) was when the racist law the Chinese Exclusion Act was enacted. Appreciate you sharing the Chinese immigration story.
Big fan both of this channel and of From Here To Sunday, what a dreamy combo 😍 If you don’t know FHTS… best shop to get gifts for all your AAPI friends, plus they’re always fundraising for great causes!
I grew up in Los Angeles and was never taught anything about Chinese immigrant history. I realize that the Chinese were brought to the US to build the railroads and them suffered discrimination later. I am third generation Japanese American and was born just after WWII and am the same age as your father. I really enjoy watching your channel and want to cook some Chinese food.
@@poosaypieandsquirt3666 It's not a competition. Hopefully things changed, i see a rise in violence against Asians in US. There is still long way to go
A lot of Asian/Asian-American history is still overlooked (and at worst, ignored) in basic education, and never gets discussed, unless you're specifically taking classes that specifically focus on Asian Americans (particularly in college). There's still a lot of Anglocentric history being taught. The vast majority of what I know now about Asian American history in the United States has been learned after secondary and post-secondary education by what I run into in media by chance. It's a real tragedy that American history ignores the sacrifices of the Chinese (and Asian) immigrants made in the past that contributed so much towards the prosperity that the United States experiences today, particularly the construction of the American transcontinental railroad, and the resulting immigration exclusion laws to reward the immigrants. I can't speak to the Canadians and how their history is taught, since I did not grow up in Canada, but Canada also did similar things when their Canadian transcontinental railroad was built. Many Chinese immigrants lives were lost to help build the railroad (notably the Western half), which helped unify Canada and also helped Canada be as prosperous as it is today. Canada also passed exclusionary immigration policies at the time. The big difference is that I've noticed that such events have been mentioned, and even highlighted, when I've visited relevant sites in Canada. It is not as easy to find such history being mentioned in the United States.
@@kevinw9507 School history will always be a propoganda initative. There's simply not enough time to explain things in enough detail to understand context in a couple of semesters, but that is more than enough time to selectively teach what you want people to be patriotic about. To my teacher's credit, she did do extra research to elaborate on the half a page's worth of text on Chinese railway workers in Canada, but building a whole railroad across the country could easily be 100 hours' worth of content, not 20 minutes worth, let alone how immigrant cultures developed over time. Even WW1 and WW2 content cuts out everything not on the western front and declares Verdun the biggest battle in WW1 which is nowhere near accurate.
@@poosaypieandsquirt3666 Yes black people do face more prejudice, even perpetuated by some Asian immigrants themselves, but we don't need to have a discrimination Olympics, it is pointless and unhelpful.
discrimination? It was more than just discrimination. They used to block entrances and set buildings on fire to burn thousands of Chinese innocent civilians including women and children to death. They passed laws in the government that was extremely unfair and racist against the Chinese. Why? Because the Chinese are way better preserving their culture and traditions than let's say other Asian minorities in America, and did not conform to American assimilation which in my view is absolutely culture destroying. It saddens me to see 3rd or 4th generation immigrants forgetting their language, culture, history, and traditions. I'm an Armenian American in Los Angeles and was raised here since I was a toddler, the same is happening to my people. I hope we have a chance to go back to our motherland and to correctly honor our ancestors instead of shaming them. For if we don't, all of the cultural preserving efforts over thousands of years would have been for nothing.
Thank you for your channel and the HONOR you bring to your family. I am Black, and take respecting others seriously, the burning of Chinese neighborhoods in America is not widely known; I knew but not your typical American. Love it when the food is ready and Dad let's out a hardy "Hong Doy"!!!!! Great Channel Sir.
I appreciate that your channel offers so much context with historical as well as cultural information and not “just” the recipes. Please keep doing what you do! (I discovered your channel a week or two ago)
Check out the website too.. lots of effort in the recipes. You can changing the servings so the ingredients will scale to how many people are eating… it’s awesome
Agree! Knowing and understanding the history helps in my cooking new cuisines. My food has improved so much watching You tubers like the Lau's. I rarely eat out anymore because I can make it myself. In most cases better than local restaurants.
I think what I like best about your RU-vid videos is when your family sits down to enjoy the meals together, babies and all! The history of Chinese immigrants is so important for us all to learn. I made this Chinese restaurant dish for my husband tonight (his favorite). He loved it❤
I already loved your channel before, just for the cooking recipes, but now I'm really digging how you're adding some more historical and social context to it. It's a fine line to balance, but you did it just right, here. And who knows, it might even educate lots of your non-asian fans. And you're totally right. The best first step to make people understand another culture is by their stomach ! Our ancestors knew it already, and this golden rule stands firm even now !
I'm actually an animation filmmaker, and funny enough, I've always made a big parallel between cooking and filmmaking. Both are about how to carefully choose your ingredients (actors, screenwriters, musicians, crew), chop them in different harmonious slices (editing), cook them for a certain amount of time and in various way (framing, lighting, shooting), and add the right amount of spices (vfx & motion graphics) and make sure the whole thing is not only beautiful looking with harmonious colors (color grading) but also delicious (emotions), but also healthy (storytelling) and filling (morality). To me, in order to be a good director, you need to be a good cook first ^^ ! And if your dad is an excellent cook in the kitchen, you definitely inherited his cooking skills and passion behind your camera and in front of your editing computer. We're blessed to have such a passionate & loving family to enjoy online, through both the love of cooking and good food, the love of filmmaking... And the love of family, simply. So thank YOU for bringing us all such "simple" joy, in these needed times. Very glad to see some kind of Renaissance of Asian related content (your channel), shows and movies (Turning Red, Shang Chi) for the popular mainstream audience, especially after a couple of very hard years for the Asian communities all over the world. We kinda all needed it !
@@MadeWithLau I'm glad you put this video out, I'm Black and I learned a lot about Chinese history in America by watching PBS , great channel 🙏🏾 to you and your family.
I made this tonight and it was so good! Even my 92 year old Dad finished his whole plate, which he doesn’t do too often anymore. Thank you Daddy Lau! 😋
In Indonesia, we have a similar dish called Fuyunghai (Chinese: 芙蓉蟹). It originated from Coastal Guangdong which was at the time using "crab meat", but overtimes, people start to substitute it with chicken, beef, or even pork (especially among the Chinese Indonesian community).
@@akwa2273 It's similar, because the sauce is absolutely different. The US version is rather savory and brown, while the Indonesian one is more like the sauce you put on Sweet and Sour pork.
I love listening to Lau Ye Ye’s Cantonese. His dialect reminds me of my already passed grandfather from my Mom’s side. My mom who already passed due to cancer was also the only source of Cantonese in my family. So Made With Lau literally just makes me feel like home. From Malaysia, with lots of love.
Singaporean here, and have got the exact same story as you! ❤ have been living overseas for almost 10 years, and totally agree, Made with Lau videos are so comforting, and instantly transport me back to my childhood (":
Amazing video!! I'm actually tearing up listening to your family's story and your explanation of how food brings people together through empathy and compassion. You're doing such important work for our community! 💕
As an suburban Asian American kid growing up, I loved Chinese American food that I grew up eating like a few times a month. When I went to college and discovered real Chinese food, I would always still order one or two "fake" Chinese dishes bc I just loved it so much. My Asian friends would think Im weird or not Asian enough bc I loved it. And some of my favorites was Egg Fu Young, Shrimp Fried Rice, Shrimp with Lobster Sauce, Mongolian Beef, Chicken Wings.....you cannot go wrong with any of these no matter what part of the country you were at.....from small town Minnesota to New York's Chinatown.
My friend has the same problem, so I will say to you what I said to my friend. I told her from now on tell them that “well duh my identity is Chinese American, so I’m familiar with Chinese American food. They are my childhood food.” Chinese American food branch out from Chinese food, and took on new identity in America. It is authentic to Chinese American.
Oh hell yes, cheap takeout Chinese chicken wings are awesome! I remember for years I'd see friends ordering them and wondering why they'd order chicken wings at a Chinese restaurant. "How good could they be?" I thought. When I finally tried them to see what they're like for myself, I finally understood why so many people in the hood get them. They're some of the best wings ever! Crispy on the outside, moist on the inside and flavorful throughout with a similar flavor to certain Latin foods with this kind of garlic, onion, turmeric type taste but different. And that hot sauce they give you with them has this magical nostalgic taste that no other hot sauce has making it even better. Add to it pork fried rice or fries with an ice cold can of Pepsi and you got yourself the lunch/dinner of champions. Man, it's been years since I've had that but this is making me wanna get some wings and fried rice soon. That dish to me is the definition of Chinese American comfort food. I get warm fuzzies thinking of it. Thanks for bringing that into my conciousness. :)
As an immigrant that came here at early age, I have similar experience/feeling with the Chinese American food in every Chinese restaurant. I think it's the use of spice and preparation of food that's so similar to western food like fried chicken or pancakes.
@@RollingAZN To me what makes those wings great is not that they're similar (though that plays a part at the same time) but that they're different. They taste, well, Chinese. It's a very distinct flavor I can't find anywhere else. Even if similar, they're different and that difference is what makes them magical.
I do not consider food cooked by Chinese workers in America from the 1850s to the 21st century as "fake" Chinese food. Unable to obtain products they had in China, they adapted local produce and meat products to create dishes that remind them of their home country. They used Chinese kitchen techniques to create an essence of Chinese home cooking. American Chinese food can be considered a regional cuisine of China. The Chinese in Peru have also created wonderful regional Chinese dishes, among them is Lomo Saltado. They adapted Peruvian products with Chinese kitchen techniques. South African Chinese as well as Chinese in other counties have done the same.
I love learning about all cultures. The main reason I subscribed to this channel instead of others is because you don't just teach and showcase authentic Chinese cuisine, you also include some info on each dish's origin, history, and regional differences. Bravo! I hope your wonderful family can continue making these high-quality, informative videos for many years to come! Thanks for sharing your recipes, family, and culture with us.
This video was made for me. Thank you for finally getting around to making the video I'll never be able to thank you enough for. Thank you for sharing your message as well. I grew up with one single Asian family in my town (a small one) and sadly the father, who ran a small market on a bad side of town, was murdered at the front counter with his family in the back of the building - their home was attached. One of his sons was my very best friend for many years, but after this incident they moved to California (they had family there). It took me 20 years to get back in touch with him, and sadly, we'd just grown to far apart. This recipe takes me back to a time where I was introduced to a different culture and shared an amazing friendship with someone in a small Mississippi town, surrounded by racism. Alex, if you're reading this, you'll always be my family. I love you and miss you and hope the best for you and yours. Congrats again on the baby!
@@mochichichi2458 Sadly, yes. His fathers store was robbed and after they took the money, they shot him and he eventually passed on later that week. As an apology to everyone, I didn’t mean this to be morbid or bring negativity. I miss my friend and this channel always reminds me of him and his family. Wanted to share a memory but it seems that maybe it wasn’t appropriate.
@@BlameBarky your message was moving and heartfelt. In pain does poetry flow forth and it's from the loss of a friend and empathy over his loss of his father that you write so poignantly. No need to apologise therefore - there is no negativity but only the beauty of your friendship with Alex whom you've so eloquently elucidated in this comment. I hope he sees this. I am sure he would appreciate the sentiment.
@@looyeo thank you for the kind words. They ease my anxiety. Alex and I had been disconnected for over two decades before I found him. Sadly, the friendship moved to “a guy I used to know”, but I’m so grateful for the memories he gave me. He was like me, a kid that wasn’t “popular” in that days sense of the word. I hope he sees the love, but I hope he doesn’t because I don’t want to remind him of loss. He recently had a beautiful child and I hope he never looks back, only into the future for that baby. I wish the best to him and his family. And to you, Loo!
You dad reminds me so much of my dad. He also speaks Cantonese and can cook very well. Also, thank you so much for putting the effort to include Chinese Immigrants history in America in your videos. Often times hate comes from ignorance. With more information/history about our community, I really see there will be less ignorance and hate in the future. You are doing a great thing here!!
It was Egg Foo Young and Chow Mein at a local Chinese restaurant that got me into Chinese food as a kid. I loved going to Chinese restaurants and I still do! Now that I live in the bay area I've got more opportunities to eat a wider variety of Chinese food as well as other Asian food. I watch this video on Egg Foo Young and I'm immediately brought back to being 5 years old and remembering the great experience I'd have at the Chinese Restaurant. Shoutout to Happy Garden in Chico California for making sure that I ate good food from a great family owned and operated restaurant.
This is one of my mom's favourite dishes. It was one of the last meals my dad made for her before he passed. Thank you so very much for this recipe. I will make it for Mother's Day. May I please, request a jian dui recipe to be made one day? I've struggled with making them and would love a solid recipe. They're one of my favourite foods of all time.
Randy, I learn so much not only about Chinese cooking but about the Chinese-American experience in the US. It is also great that you will have these videos to share with your children and future generations. Thank you and your family for your work and dedication. The one sad thing about racism and discrimination in the US is that all of the groups experiencing this cruelty never united en masse in a single protest. Those in power made sure everyone was fractured and pitted groups against each other. Let's hope Hong Doy's America will be more inclusive than it is today.
Wonderful video!!! What a privilege to sit with a 75 year old chef who has made his way in America and is loved by his beautiful family. I am deeply, deeply sorry for the hatred that has been expressed towards the Chineese community by some (but not all!) Americans. I do not suffer from this affliction, but at the same time I benefit tremendously from the culinary and cultural information that is shared here! I think it is a tremendous public service and I can not thank you and your family enough for taking the time to do this. Thank you, thank you!!!!
I am Indonesian staying in Singapore. Have been watching your vids for quite some time. Really enjoy the recipes and the stories your share. And the family dinner at the end is so wholesome to watch. Thanks for sharing,
I started watching Made With Lau because I've always loved learning to cook from my elders in my family so I would always look for elders to learn from on RU-vid. Your father reminds me a lot of my own grandfather, my Papa. They both are willing to share what they know, enjoy teaching and watching their loved ones learn from them. Especially seeing your father's garden brought back memories of growing fruits and vegetables with my Papa. My grandparents will often tell us about the time they spent sharecropping as children and how they even had a farm as adults. My grandfather is still going strong with his garden. I hope your father can continue cooking for years to come. 😁
I want you to know that your channel has inspired me to become better at Chinese cooking techniques. Many years ago, my wife bought a wok for me--one with a flat bottom. I've used it and used it, but after seeing what can happen with a round-bottom wok, I've decided to order one. Have seen several of your father's videos, and hope to see many more to help me become a better home chef. Thank you very much!
Great job done by mixing in a lesson on the history of Chinese immigrants to America. Also, tried your dad's egg Foo young recipe and it was a hit with the family. Thanks
I love the historical take and the story. Telling their story and differences of cultures makes this so worthwile watching. Best to you, and keep up making these awesome videos.
I love the recipes, but I really admire the heart that this channel brings. I love your father-so skilled and generous with his knowledge. Thanks for posting this.
I’m Chinese - and Cantonese was my first language. I was raised in the U.S. and don’t speak Cantonese as well as I used especially because I’m away from home for college and soon, even farther for grad school. This channel is great, I come for the Cantonese, it’s nice to listen to and help me practice haha
This channel has helped me find my love of cooking again. It’s inspired me and my kids are loving the “fancy” food. I love the detail to these videos. They are wonderfully done
I love what you and your family are doing , and I love to hear about the struggles and hardships that other ethnicities have gone through, it helps us all no matter where we came from to understand that this country weather you want to hear it or not America is a country of immigrants from the whitest person to the darkest and everyone in between that's what makes us great learning from each other
I just recently found your channel... and it is sooo informative. I appreciate everything that you bring beyond the recipes and food, which are so amazing. Thanks.
Thanks for bringing to light the Chinese experience, the first people ever banned from immigrating. It's a sad history, a history that shouldn't be forgotten because other immigrants faced the same form of discrimination throughout the years and to this day. But food was the bridge because it's so relatable, yet so personal. Please, continue to do what you do and show that much of the food that we know as "Chinese" didn't appear out of a vacuum. BTW, Egg fuyung is very similar to Filipino "Ukoy".
Thank you for making these videos. It reminds me of my Dad’s Cantonese cooking which brings back a lot of good memories. These videos help me recreate them.
I am thankful for you and your family. I love so much about Asian culture and cuisine and really appreciate your ancestors for their contributions to making America what it truly was meant to be, diverse. It makes me sad and embarrassed to know we treated you so badly. The nation has treated so many wonderful cultures so bad it’s so disappointing. So I wanted to say Thank You and send blessings to you for posting these wonderful videos… it’s much more than just a cooking show as it helps teach others of the hardships you have endured and why your culture is so admirable!❤
I loved how you combined cooking with a lesson in Chinese diaspora. We live in Southern California, but share a very similar story...even owned a Chinese restaurant at one point, so it all resonates with me 🙂
I don’t know about states or in China. This was my favourite dish when I was small in Hong Kong in the so call cha chaan tang. My mom would always order it for me. When we moved to Canada, she would also buy take out of egg foo Yung for me to eat after school. All now becomes memories but thanks to your video helping me reminisce the time . 👍
I recently discovered your channel and glad I did. Enjoyed your father’s expertise in Cantonese food and your detailed explanation of chinese American history.
We have a very similar story in the UK. This was told by my uncle who said that the British in their time used to throw away the ribs or sold them at low prices so the Chinese immigrants took these unwanted cuts of meat this to make a sauce for spareribs and introduced it in their restaurants, the British loved them and to this day spare ribs are still very popular menu item at every single Chinese takeaway.
Love the recipes, love the knowledge sharing. Being from the Netherlands, and of Dutch-Indonesian heritage, our Chinese restaurants often combine Indonesian cuisine with Chinese dishes on their menu, would love to see some reactions to how the Chinese Cuisine has been altered for other countries.
Born and raised in Hawaii, our chinese food was always Cantonese, moving to southern Cali meant no more delish chinese food the way I love it. Egg Foo Young was always a fave in the family style restaurants of my youth, so I am thrilled to try this recipe (without the gravy!) Thank you so much for posting it!
What I can tell you with great assurance is that Chinese women are the sweetest, nicest ladies you could ever meet. I met my Chinese wife late in life and she is the first woman I have loved 100% and like 100%. In the eight years we have been together we have never had a dark moment. It is wall to wall love, honor, and respect...and, yes, the food is great.
I just discovered this channel, I got to tell you that the caption (and it was the first episode) how to make my dad's whole soy chicken I think, was what got my attention! This episode was more historical information what life was like for Chinese immigrants Luke your father, thank God that he is still around to still tell us his story, live your cooking show, your father is a genius in the kitche and you do an excellent job of filming and explaining to us what he says and does
I really like how you make your dad the star in this channel. Love how he taught things in the kitchen. I learned how to cook by myself trying to figure things out by trial and error. My mother did not taught me how to cook. It’s actually my late father who let me watched him cooking fried rice and noodles late at night for us to enjoyed. He’s cooking has been the standard for me although he’s not the cook in the family. I really enjoy your videos, brings back plenty of great memories and I learn how to cook properly.
I love this channel and I am so glad I found it. Growing up in Hawaii a lot of my closest friends where Chinese and Japanese and I learned to love the food and culture. I am still influenced and inspired by it today as an adult and I look forward to hearing more from Your family.
You parents are inspiration! If they can made it from zero... everyone can do the same! sending love and best wishes 🙏 i just noticed your dad speaks Chinese to you and you speak English to him! 👏👏👏🧡 i almost cry to learn about the history of Chinese immigrants in U.S. 😢
i enjoy watching your dad cook such good wholesome food and your family around the table blesses me. have already gained some good tips from your channel. thank you for sharing the cooking, the culture, and the caring :)
Tell your dad we love him and are so appreciative of his Artistry and grateful for sharing his culinary skills with us. One of the great gifts of RU-vid. Thank you
Your content is SUPERBLY put together!!! We really enjoy learning the language and customs of Your Heritage! You and Your Family Bless We immensely. Love and Abundance of Blessings upon You and Yours.
Incredible, how the level of production goes up with every new video you upload. And one can really see the thought process and creativity going into this. Making your channel unique and really standing out.
I'm a Malaysian living in Malaysia and still even for me, this channel is the best for demystifying chinese (Cantonese) food. People here in Malaysia don't share recipes. It's a sign of weakness to me. All great great chefs have nothing to hide. You can have all the money and fancy apparatus to help you, but skills and a fine palate comes with repetition. Like this Uncle Lau. Look at the way he chops and mince ginger, you ain't gonna be that after 3 videos on RU-vid. And to share it all for free like this? Give that man a medal. It's very true what you said, how would I pick and learn gastronomy tricks from a 70+ year old veteran chinese chef other than here. I've tried many of his recipes, all of em were legit chinese restaurant standard. The presentation, aroma, taste and everything else is a 10/10. Today for dinner i made steamed ginger grouper with the scallion ginger sauce... I was licking and sucking fish bones an hour ago. My dad and mom asked to me to cook it again this week. Hands down Uncle Lau, you're one of the best. To your great health!
I so agree. I have learned so much from RU-vid cooking videos, from family cooks and professional chefs from all over the world. It’s an amazing window on the world.
Thank you for creating such thoughtful and historical context-full videos! Watching these videos brings back wonderful memories of spending time with my grandparents and thinking about how they experienced America when they came over from China!
Thank you so much!!! We really appreciate that you appreciate the creative efforts ❤️❤️❤️ And it’s an honor to help bring remind you of your family and grandparents!
I love the story of your parents. I immigrated from the Philippines in 1975 along with my Mother, younger brother. I was five years old. Lots of love to your family.
Love this video not only for the recipe, but also for the historical content and its message of compassion and kindness, especially in these times. Also love how your dad always call your son to eat, and this time he did it in Taishan, which reminds me of my beloved grandparents. Much appreciation for our ancestors that have endured the hardships and struggles. I,too, am grateful for my parents who worked so hard for us so that we can get a good education and hopefully have an easier life.
Thank you so much for the love!! It's an honor to hear that our videos remind you of your grandparents. I couldn't agree with you more. We are blessed!
I really enjoy how you incorporate cooking tutorials with your family's background into your videos! Great information about Chinese immigration. I remember going through that in my Asian American history class. The part about the Chinese Associations was something that wasn't covered in the class though, but I found it interesting how it played a role in Chinese integration in America. Keep up with the videos!
I love you guys so got damn much. Big thank you for the recipes and thoughts shared by Papa and Mama Lau, and your hard work in bringing it all to light. I especially love the bits of history sprinkled in during the episodes. There's so much that I don't know and seeing morsels of valuable perspective and knowledge I'm unfamiliar with is amazing. Do please keep up the great work. Sending you and your loved ones well wishes and lots of love.
Ive seen egg foo young on menus countless times but ive never really wanted to order it because i thought it was just a boring omelette but this video has showed me just how wrong ive been! This has made the usual, hour long decision making process on what food to get so much more simple for me (I love so many different Chinese dishes that i can never decide on which to get!🤣), i definitely know what im ordering next time! Thank you
I finally had to log-on to give you a thumbsUP 'n subscribe ... typically, I don't watch log'd in. I've been binge watching Snr Lau for the past cpl days prepare all my fave's 'n hv enjoyed the commentary progression that's evolved ... 'n now a visible addition to the family! Congratulations!! all the best to you "Lau's' ... my Dad's a 1st gen - 1st born Cdn fr a cpl that immigrated fr the Canton-Guangzhou region of China back in the early 19teens. I never met either, but travelled China in late 80's as things slowly open'd. My grandfather was a chef also & worked the mines / west.
Thanks. Really love the videos and kinda bitter sweet about the loss of family owned Chinese restaurants in America. I understand it is a blessing in a way that the children want to get and education and move on. Sad as the quality of food declines. This is not just a Chinese restaurant issue. Keep up the great work!
I love history. Hearing your parents share their story is such an honor.I'm so glad they came to the US and persevered through all their challenges! Terrific video! Love from Vermont
Chinese American and Chinese Canadian food is a miracle of ingenuity. Food that adapted techniques to available ingredients and foreign tastes. And I think it deserves its own recognition even outside of "authentic" Chinese gastronomy.
woah i don’t really speak cantonese anymore but there was a time in my childhood before my grandparents passed away during which it was spoken often and there’s like home videos of me speaking it. these days i only understand some words and phrases and am unable to respond in cantonese but damn it’s so nice to hear it being spoken. great video! makes me miss my parents’ cooking.
I've been adding cornstarch slurry to just plain scrambled eggs for years. It makes the creamiest, softest scrambled eggs with absolutely no rubberiness! Love your videos, love your family! (And congratulations on the little sibling coming to keep Cam company as he grows.😍)
what a fabulous combination of historic story telling and kitchen cuisine. Few cooking demos rarely talk history. This makes one appreciate more the final product.
I came across your video in search of a recipe for egg foo young. It's one of my favorite dishes and the only way I eat eggs. I love the story and interview with your parents.
I am so glad I found this channel! Hugs to your family for sharing food, culture and most importantly history. I enjoy hearing from the older generation because they have such to share. New subbie and patreon 💕
I love your family! You all remind me so much of my own upbringing. My maiden name is Lau also and my dad is a chef from Hong Kong. My mom is from Guangzhou and I grew up understanding Taishan language. Is that where his hometown is? I can hear some of it when you all speak. Dad never really taught me how to cook so I love watching your dad teach us so many yummy Cantonese dishes. Keep up the good work and congratulations on baby #2 on the way!
Thank you for the history lesson and recipe. Your family is beautiful, I hope your work continues because you have helped me understand Chinese recipes and the Chinese culture.
I ate Egg Foo Young Rice in Hong Kong sometimes, we just added sweet soy sauce on it, not gravy. Now I am in UK, will cook this by myself. 好開心可以跟廣州老師傅學習！🙏🏻🙏🏻
This was great. I love Egg Foo Young and am amused by its history. I wish everyone in our country realized the importance of diversity and could take strength in the idea that our differences in language and culture are good things, that can bring us together in mutual understanding. Sadly that hasn't always been the case, and still isn't always the case. But now I'm hungry ... :)
I saw a documentary a couple of years ago about the importance of the Chinese people in the Southern States of the US. It was amazing. The Chinese were the bridge between the racist whites, and the African American community.
