Chinese Mise En Place and Cooking a Full Meal

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How to cook for a family! Today we’ll be showing how to feed four people a full satisfying meal in the space of about an hour. We’ll be making four dishes: Beef and Gailan, Deep Fried Tofu, Steamed Pork Belly with Mianchi, and a simple Fishball soup.
Now, I’m not sure how useful this’ll be - I’m sure some of you’ve already got a lot of experience with this kind of thing. But we figured it’s an important topic nonetheless.
BEEF AND GAILAN
Beef Loin (牛脊肉), 150g
Gailan (芥兰), 250g
Marinade for the Beef: ½ tsp salt, 1 tsp sugar, 1 tsp cornstarch (生粉), ¼ tsp kansui (枧水) or sodium carbonate (碱面) or baking soda, ½ tsp soy sauce (生抽), 1 tsp liaojiu a.k.a. Shaoxing wine (料酒/绍酒), 1tbsp water, 1 tsp oil to coat
Seasoning ‘sauce’: 1 tbsp water, 1 tsp soy sauce (生抽), 1 tsp oyster sauce (蚝油), ½ tsp salt, ½ tsp sugar, ½ tsp cornstarch (生粉)
Aromatics: ~3 cloves garlic, smashed; ~1 inch ginger, smashed
For use while stir-frying: 1 tbsp liaojiu a.k.a. Shaoxing wine (料酒/绍酒), ~1/2 tbsp toasted sesame oil (麻油)
1. Wash gailan, separate leaves from stalk. At the stalk, pull out the fibrous string. See if the stalk snaps (ala asparagus). If it does, toss the lower portion. If not, cut ~1 inch from the bottom and toss that inch. Alternatively, peel the stalk if you have time/feel like it.
2. Slice beef to 2-3mm. Marinate using ‘marinade for beef’. Mix everything, adding the oil in at the very end of mixing to coat it all.
3. Blanch gailan. ~30 seconds or until deepened in color. Strain well! Moisture can muff up the stir fry.
4. ‘Pass through oil’ the beef, oil at 160C. I said 20 seconds in the video, but 10-15 seconds would probably be better.
5. Stir fry. As always, longyau: get the wok piping hot, shut off the heat, add in your oil (~1.5-2tbsp), give it a swirl to get a non-stick surface. Flame back to medium high, add in the aromatics. Fry ~30 seconds, until fragrant. Swirl in the tbsp of Shaoxing wine. Quick mix. Add back the gailan. ~15 second fry. Add back the beef, ~15 second fry. Lower the flame to ~medium-low, add in the ‘seasoning sauce’. Mix, cook til thickened ~20-30 seconds. Heat off. Sesame oil in. Quick mix. Out.
FISHBALL SOUP
Video: • How to Make Fish Balls...
Frozen Fishballs, ~8-12
Dried seaweed: Zicai (紫菜) a.k.a. Gim, Raw Nori, ~3g.
Water, ~1L.
Romaine lettuce (生菜), ~8 leaves.
Seasoning: 3/4 tsp salt, 3/4 tsp sugar, 1/8 tsp MSG (味精).
Deep fried garlic crisp (蒜酥), ~2 tsp
Sliced Scallions (葱)
Toasted sesame oil (麻油), ~1 tsp.
1. Add water and frozen fishballs (no need to thaw) to wok or pot.
2. Once boiling, add seaweed. Cook for ~30 seconds, break it up a bit.
3. Add the seasoning to the soup. Taste.
4. Nestle in the lettuce. Shut off the heat. Transfer.
5. Add the deep fried garlic, scallions, and sesame oil in the bowl to serve.
DEEP FRIED TOFU
Video: • Three Chinese Tofu Fry...
Soft Tofu, preferably Puning Tofu (普宁豆腐), 400g. You will likely need to cut your tofu in half into triangles. The tofu we got was very small.
Oil, for frying. ~3 cups if using large round bottomed wok.
For the sauce: 25g Jiucai Chinese chives (韭菜), ½ tsp salt, optional 1 tsp fish sauce (鱼露), ½ cup water.
1. Cut the tofu into triangles: Slice your tofu in half crosswise. Cut each crosswise piece in half at a 45 degree bias. Cut each into 3 pieces, ~1cm each.
2. Heat the oil up until 180C, then drop in the tofu. Continue over max flame, oil at 150-160C, until the tofu slices begin to float.
3. Lower the flame to medium, fry for ~7 minutes at 150C. Or until puffy & golden brown. Flip periodically.
4. Remove the tofu, lay on a paper-towel lined plate.
5. For the sauce: mince the jiucai. Add salt & mix it into the Jiucai. Then add the fish sauce & do the same. Then add the water.
PORK BELLY WITH MIANCHI
Pork Belly (五花肉), 250g
Marinade for the Pork Belly: ½ tsp salt, 1 tsp sugar, 1 tsp cornstarch (生粉), ½ tsp soy sauce (生抽), 1 tsp liaojiu a.k.a. Shaoxing wine (料酒/绍酒), 1 tbsp mianchi (面豉) or Japanese red miso, 1 tsp oil to coat.
Ginger, ~1/2 inch. Julienned.
Sliced Scallions (葱)
1. Slice pork to ~3mm thickness
2. Mix with the marinade.
3. Mix the pork with the julienned ginger and toss on a plate. One layer but no need to be too paranoid.
4. Steam for 8 minutes.
5. Remove, sprinkle scallions.
PICKLES
Apologies for the continued lack of pickling videos from us. We’re… fermentation novices.
Wang Gang’s video is here: • 厨师长教你四川泡菜的做法，史上最有质量的讲解...
Sarcasmo57 and his wife also have a nice video here if you prefer English: • How to Make Pao Cai (C...
And ChinaSichuanFood also has a good look: www.chinasichu...
We also have an appetizers 101 video if you’re cool with something tangential: • Real Chinese Appetizer...
And check out our Patreon if you'd like to support the project!
/ chinesecooking. .
Outro Music: คิดถึงคุณจัง by ธานินทร์ อินทรเทพ
Found via My Analog Journal (great channel): • Live Stream: Favourite...

Опубликовано:

29 сен 2024

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Комментарии : 547

@ChineseCookingDemystified 4 года назад

Hey guys, a few notes: 1. Obviously, there’s not too many universals discussed in this video or anything. We were wracking our brain for actual potential guidelines to give, but we kept on thinking of exceptions depending on where in China you are and what exactly you were cooking. I hope ‘what us cook a family meal’ was useful, but obviously I’m sure there’s many of you guys out there that’re more experienced in the practice than a couple DINKs in their 30s. So if you have any other tips, definitely drop a line. 2. So for us, if we were feeding more… let’s say 5-6 people… we’d probably do the same kind of thing as we did here, but also include some sort of braised dish. It’d make for a longer cooking time of course, but it’s something that you could start earlier in the day and have simmering there for a bit. 3. On a similar note, another ‘start earlier in the day and leave it simmering’ kind of option is a, well, actually proper soup. Especially for Cantonese families, the soup is kind of a cultural institution. Steph often talks about going to her Grandmother’s house on Sundays for a family meal, and the house would always immediately smell like soup upon entering. 4. The tofu that we used here was Puning tofu, which’s conveniently, like, completely ready to deep fry. I know that you will not be able to find this kind of tofu, which is ok. Use soft tofu. You will need to cut the tofu beforehand, which we outlined in our tofu frying 101 video, but if you like you can actually also cut the tofu into even smaller wedges than we outlined (which I’ve been enjoying recently). Something like this (s3.cdn.xiangha.com/caipu/201510/2017/201701578220.jpg/MjUwX2MyOjEvM15yYjI6MS84XzE4MA.webp ) also comes out very nice after frying. 5. A few people on the Patreon discord were very interested in the steamed pork belly with mianchi (again, subbing akamiso is ok there). I think that we definitely need to do a ‘basic steamed meat’. I really quite enjoy this sort with mianchi, but there’s a ton of options. Shrimp paste or Cantonese salted fish are two other especially classic choices with pork belly. You could do a sauce based off of a douchi flavor profile (black fermented soybeans). You can do lean pork. You can do beef. You can do some bone-in chicken. I think that could potentially be a useful one. 6. On that note, I know that a lot of the dishes we do on this channel are the kinds of things that’d… fill that ‘intense dish quota’. It’s just the nature of the thing, in some ways. People are generally most curious about dishes they eat out at restaurants; and on a similar note, we’d naturally more interested in exploring more complex dishes as well. If you ever want to cook something we make but don’t know how to round it out, definitely ask us in the comments. We enjoy the intellectual exercise :) 7. This was very much a… PRD meal haha. Two Cantonese dishes, two Teochew dishes. As for elsewhere in China? We could probably make a full Sichuan meal in the same way, but then other cuisines we’re a little less familiar with. One day! There’s so much still to learn. As an aside, I apologize for being a liar about the previous couple Reddit posts (re hand pulled noodles) being out ‘at the normal time’. I’m working on a monster of a post where I cover the Lanzhou Lamian, the Chenmian, *and* also revisit Biang Biang noodles. Ended up getting slowed down due to (1) the radical increase in scope (is ‘feature creep’ possible in recipes?) and (2) having to sort out some visa stuff (always fun in the age of COVID).

@YelDohan 4 года назад

My family usually assemble the meal like this: one meat/seafood dish, two vegetable/tofu dishes, a soup, the mandatory rice, and the fruit for dessert. This ensures nutritional balance.

@ChineseCookingDemystified 4 года назад

@@YelDohan Totally :) I know this meal was a little short on veg so we tossed a bit more lettuce in the soup than we generally would. Beef + Gailan is a little awkward because it's like... half a meat dish and half a vegetable dish haha

@joelbrittain6379 4 года назад

I love the way your missus aggressively attacks the ginger skinning. It always looks like Stephanie Scissorshands

@Hotsaucedeluxe 4 года назад

"Shrimp paste or Cantonese salted fish are two other especially classic choices with pork belly." You totally reminded me of a recipe I had when I was younger. Thanks, i'll probably make it this weekend.

@burgers641 4 года назад

Do you normally plan for leftovers with this method? I'm wondering if that means you would need to add extra dishes specifically to ensure some is left at the end, since each dish can't grow too much. I'm guessing the "family of four" means the two of you would have some left from all this :)

4 года назад

It's like a list of everything I do wrong.

@caroline10081 3 года назад

I try to clean up as I cook but in the end, there's still a counter top full of dirty pots and pans!

@ウジコ大好き人間 Год назад

faaaacts

@KaingMusic 4 года назад

I’ve been so curious about this essential aspect of your kitchen. Timing is everything, especially when cooking several dishes, and it’s insane to spend two hours when you only need one. Thank you so much! Love you two!!

@proudrio 4 года назад

I love your channel! Im a chef here in shanghai and I learn a lot about local Chinese cooking here with you two.

@kelly_seastar 2 года назад

So you make one dish per person then everyone shares?

@jenny3416 4 года назад

So happy to finally see a video on the logistics of cooking so many dishes

@gfunk449 4 года назад

No kidding! It always looks amazing when somebody puts together a 4 course Chinese dinner. How do you make it practical for everyday meals, and not just for when guests come over?

@domw3239 4 года назад

Yeah more videos like this would be perfect!

@TheWhiteDragon3 4 года назад

As much as I love how much general information was packed into this video with open spots allowing us [the viewer] to imagine our own customized processes for different meals, I would absolutely love to see move videos of this format. Just watching a husband and wife prep a regular weeknight meal every now and then. Love your work and everything you do!

@torifrei8396 3 года назад

I was thinking the exact same thing 😊 And to see the processes with different sets of dishes would help to get the concept down to create menus more logically 😅 I've already learned so much from this one! Thank you both! ❤️

@itsmederek1 3 года назад

When you say "As much as" you are supposed to end with a negative. For example: As much as I loved the editing of the video, the content was lacking. That is proper English. Your comment caught my eye and I thought you were going to shit on the video because it started with the words "As much as". Just so you don't have a weird English interaction in the future^^

@yassenwu2686 4 года назад

It is not only a guide to Chinese cooking for western audiences,but also a really useful guide for Chinese people who have no idea how to prepare a proper meal,these days most cooking videos in Chinese are all about make things fancy or just showing off,few of them can hardly serve the rule of guidance for actual daily cooking.For me there's nothing more satisfying than a balanced meal with family.Great work as always and keep up! Oh and I made some lemon ribs yesterday according to your videos(sauce from lemon chicken and rib preparation method from orange ribs)and it was an absolute killer.Thanks again for these awesome recipes!

@bodyno3158 4 года назад

And WangGang‘s videos mostly focus on one dish...few people mention about this cooking schematic and procedure.

@yassenwu2686 4 года назад

@@bodyno3158 WangGang's videos are more like something you would like to learn if you want to open a small restaurant,he's so skillful but only on a professional level which most people cannot reach without years of training and proper equipment,and sometimes it's just so frustrating to learn that his recipes can be somehow very difficult to replicate even though it looks like easy for him.

@cokezero9254 4 года назад

@@yassenwu2686 that's why 老饭骨 is my new fav now. most of their stuff could easily be made at home

@deadpeach07 4 года назад

@@cokezero9254 can you send the link for that channel

@chazM6116 4 года назад

just needs to translate into English

@joshuaharper372 4 года назад

Some of my friends' moms would make 2 or 3 new dishes each day, making sure there would be enough of each left over to reheat the next day. That way they had 4 or 5 dishes each say at supper: half leftover from yesterday and half fresh that day. So each dish they made was a bit larger than typical, but they wouldn't have to juggle as many at the same time.

@mynameisandong 4 года назад

Great video! Wok soup is genius!! Also, I see you guys got that gimbal, nice :)

@AudreysKitchen 4 года назад

❤️

@ChineseCookingDemystified 3 года назад

Haha just saw this comment man. This video was actually just filmed on an iPhone... we've been finding the phone to be 'good enough' if we've got shitty lighting situation (like in our kitchen) anyhow. The Nikon simply does not like low light environments... I'm sure your BMPCC could handle it better though

@Calmaressurgebat 4 года назад

Whenever people say "AKA" now I say the wine name in my head.

@lewismaddock1654 4 года назад

And when ever I stir-fry I say to myself: "As always longyau, get that wok piping hot! Turn off the heat..."

@adorabell4253 4 года назад

@@lewismaddock1654 There need to be stickers for that.

@Alphonselle 4 года назад

Me, an asian, basically cook for a living, don't know why I still ended up here on a video about how to put the mise into the place. 10/10 would still watch again.

@MichaelJin74 4 года назад

My family does the same when it comes to soup. Only difference is that the veggie water to blanch we use as a base for the soup.

@gfunk449 4 года назад

The veggie water has all the nutrients, right??

@quinneyrodgers5772 4 года назад

@@gfunk449 in China that also has all the pesticides. Outside of China - sure, that's the way to go.

@Arthiel7 3 года назад

@@gfunk449 it's a common misconception! It's actually always less than 5% of the nutrients! :)

@ChrisStargazer 4 года назад

Steph’s parents sound a lot like my grandparents; and they, too, would make that “wok soup.” I also have a Chinese friend at work who, after eating her lunch (which she ALWAYS brought from home, based on the dinner she cooked the night before) at work, would fill her lunch container (usually Tupperware) with hot tap water, swish it around, and then drink it. I asked her what she was doing (I understood the swishing around of the hot water to make cleaning easier later), and she said she was making herself a “tea” with the leftover bits of food and sauce in her lunch container. So frugal! ❤️

@しゅーおーくらけらん 4 года назад

As a child my mom would often pack yesterday's leftovers for my lunch (we're Asian) and in time I grew to hate the stench that leftovers inevitably give off from staling and then being reheated. I can't imagine intentionally drinking that swishing water and I can't say that I know anyone who does/would do this. It's totally different from cooking more dishes in an unwashed wok. Though I have seen a program which showed the meals of Zen Buddhist monks in Japan where they use pickles from their meal + hot water which they drink after to clean their bowls after eating. Living as monk in a temple on a mountain meant being frugal and without worldy things like detergent I guess.

@gfunk449 4 года назад

My parents would often use the water from blanching the vegetables as the base for a soup. Toss in some ginger and some duck/chicken bones and seasoning.

@firstnamelastname9646 4 года назад

gfunk449 we did that growing up in a refugee camp. We’d blanch water spinach, take them out and season the water for a soup to go with the rice... I still find myself doing that if we don’t already have a soup dish...

@hypothalapotamus5293 4 года назад

In the west, they call it deglazing the pan. Pour some liquid into your hot cooking pan after cooking something. The carmelized bits of food on the side of the pan get dissolved, allowing you to make a soup or a sauce. This is a good trick to know.

@xz1891 4 года назад

连锅汤，冬瓜，虾米之类，delicious。

@muffinmuaddib5221 4 года назад

I am so happy you made this video. I was always astounded how my friends mom could pump out 7 - 8 dishes in an hour when I and some friends would stop by for lunch. Really inspired me to be able to do the same. But the different mentality of multiple dishes vs one main definitely has been tripping me up. Gracias and hope to see more videos in the future.

@maxpowr90 4 года назад

I think this is just a video to show off Steph's knife skills.

@gfunk449 4 года назад

After peeling garlic and ginger, I'm basically spent. Cooking is for pros.

@zalibecquerel3463 4 года назад

Wonderful video! I've always been curious about this sort of thing and have always found cooking Chinese food for several people very difficult. The first thing I learned was not to have too many stir-frys. The second (at least in the west) was to use a low oven to keep a couple of dishes warm. Using the steamer basket in a rice cooker also works for some dishes. Keep up the great work!

@ChineseCookingDemystified 4 года назад

Yeah definitely. Too many stir fries can build up, absolutely. One thing that's helpful is to either prep stuff for your stir-fries by blanching/passing through oil like we did here, or either do a sort of 'step-by-step' stir fry. It's a lot quicker to whip together a stir-fry when you're not actually really cooking anything in there besides aromatics :)

@zalibecquerel3463 4 года назад

@@ChineseCookingDemystified Definitely. Particularly when you do things like prep the garlic and ginger for all dishes at the same time, and pre-mixing your sauces.

@elwynbrooks 3 года назад

The steamer basket is a life saver for sad busy students like me living away from home. Toss in a meat paste cake thing, make rice, you've got a whole meal

@zalibecquerel3463 3 года назад

@@elwynbrooks So convenient! Try diced chicken thigh, lap cheong, rehydrated shitake mushrooms, on top of chinese cabbage.

@PCDisciple 4 года назад

Incredible video. The basic fact of a Chinese meal being based around multiple medium sized dishes is something that never gets brought up!

@sandonhess3396 4 года назад

Can we have more of these style of videos? How you tied all the dishes together through common ingredients and cooking methods to make a more varied meal with less was something I've not thought about. I'd love to see more of your insights on this.

@mouseymedic 4 года назад

Thanks for these non-traditional type of recipes. Growing up/living in the West, its super useful to get some perspective on how these eastern dishes should be served/logistics, rather than just knowing how to make each one individually.

@NewbiaLeogetti 4 года назад

This is very helpful! My question is: how do you keep the first dishes you cook from getting cold before you finish the last dishes? This has always been the biggest puzzle for me.

@adrianlindsaylohan 4 года назад

I don't know about in their instance. But my process is I cook things that can either be served at room temp or microwave well first (e.g. salads can be room temp, braised meats, soups, and rice reheat well). Then I cook things that either do not reheat well or have a lot of herbs that might wilt last (e.g. vegetables, deep fried things, or steak).

@ChineseCookingDemystified 4 года назад

So first off, know that you do have some flexibility. You're not a restaurant, not everything needs to come steaming hot from the wok! Stir-fries can stay comfortably warm for ~15 minutes or so. Deep fried dishes, a bit longer. You have the most flexibility with starches, a bit less with meat, and the least with vegetables. Soups and braises can stay warm for a while, especially if you serve in a claypot or cast iron. Finish off with your stir fries, and try not to be too ambitious with the number of them. With more than two stir-fries, you might want to explore other options like serving on a iron hotplate (which a cast iron pan can fill in wonderfully for). Your stir fried vegetable should be the very last thing you make, unless you're making a 'wok soup' (less crappy name tbd lol) after... in which case it'd be 2nd to last. If you find any of the dishes too cool give them a super quick nuke. Steph's parents actually have their microwave right next to their dining room table haha, if we're chilling and chatting & eating slowly, they'll sometimes randomly nuke stuff halfway through the meal. For the two of us, making just 2-3 dishes for ourselves... that's usually not too much of a problem though :)

@ChemicalCorpse1 4 года назад

alongside everything that was already said, I tend to leave certain dishes that I finished in a warm place like the oven or a microwave while I finish everything else off. This should slow down the cooling process.

@Ai-yahUdingus 4 года назад

My mom uses the oven to keep foods hot. Try 170F or as low as your oven can go.

@philso7872 4 года назад

My Mom would use a second dish as a cover to keep the heat in the dishes that got finished earlier. It was remarkably effective. With some forethought, the other dishes will not be far behind. A lid from a pot works great too, especially if the pot is going to be washed anyway.

@dootleedoot3344567 4 года назад

My family is from Shanxi/Beijing and we do the wok soup too sometimes. But more frequently, we take the super thick and starchy cooking water from boiling handmade noodles/dumplings, add some vinegar and finish with a soup/congee.

@mayabarabi9782 3 месяца назад

Hi! Can I please DM you with questions about northern chinese food? Tysm!

@martytu20 4 года назад

2:27 low key flexing on a Zujiroshi rice cooker.

@ChineseCookingDemystified 4 года назад

Haha Zojirushi's make awesome rice. And honestly? I find the 50 minutes it takes to make rice to be *perfect* for sorting a meal in the meantime.

@Bear-cm1vl 4 года назад

@@ChineseCookingDemystified, even the 2-1/4 hours for a Zojirushi to cook GABA brown rice is not an issue because the timer function will have the rice ready by the time you have it set to. I spent a long time debating a few hundred US dollars for a rice cooker, but haven't regretted the purchase for a second, especially when I figured out the porridge and mixed rice settings.

@Iamkitkatbar 4 года назад

I'm buying one next paycheck

@adorabell4253 4 года назад

@@Bear-cm1vl I'm still talking myself up to it. I want one of the fancier ones because I make different types of rice and other grains as well. But, seems like it'll have to wait till post covid now.

@tomjeffrey2891 4 года назад

@@adorabell4253 I have never heard of this brand of rice cooker, I have only ever used the cheap common ones found at any store. What is special about this one?

@bionboy 4 года назад

This is the type of practical video I needed!

@Chewie316 4 года назад

Steph's got it right though on the veggie rinse. There's been too many E.coli cases here because the veggies still have sediment, so scrub them as best as possible. I do.

@DarDarBinks1986 4 года назад

Setting a place for the dog? How adorable!

@rickloginname 4 года назад

Please provide the dog's name - he deserves recognition

@drummerlovesbookworm9738 4 года назад

😂😂😂

@skinnylegend-7330 4 года назад

hayek!

@trillium7582 4 года назад

Adding my voice to the chorus, I would love more videos like this. I also loved another video you did, "over rice" dishes. Basically I can't get enough homestyle Chinese cooking! Also, now I'm curious, since you mentioned washing off pesticides, do you ever see organic produce in your markets there?

@ChineseCookingDemystified 4 года назад

You can buy organic produce online, but we prefer shopping at the markets. While others might disagree, for us local > organic :)

@trillium7582 4 года назад

@@ChineseCookingDemystified I agree, being able to see your food and eat local is important to me too! Just in case - I wasn't coming in to be the organic police, I'm just curious about your local food systems over there. Thanks for the reply! (This is a long shot, but if you ever wanted to make any content about how the food system there works, particularly how produce is grown, I would be an enthusiastic viewer lol.)

@sergioabdalla 4 года назад

@@ChineseCookingDemystified one more local-organic-pesticide-produce-chain interested viewer here (just for the count). If you could develop that local>organic (in China or elsewhere, and maybe there's a difference), I would be really interested to read about it (writing from Brazil, which is nowadays top 1 greatest pesticide user). Thanks as always for the thoughtful and careful work of yours.

@sallylee4924 4 года назад

My parents have a different approuch to meal planning. Instead of categorizing by intensity, they categorize by protein vs veg. For a usual 3 dishes 1 soup, the 3 dishes would be: 1 just meat, 1 just veggies, 1 mix of meat and veggies. For 4 dishes, they usually either add a fish or a egg dish. The soup is usually something with a clear broth, and with a mix of meat and veggies again.

@vibelucid 4 года назад

Awesome. A Kenji style POV real-time cooking video for a meal like this would be cool

@ChineseCookingDemystified 4 года назад

The thing is... Kenji's a better cook than we are haha. Plus just listening to him talk about stuff's generally quite interesting. We're a lot less naturally engaging on camera, thus the script/narration sort of style we do here. Easier for us amateurs :)

@ChemicalCorpse1 4 года назад

This video is amazing. I often tend to have trouble with pairing different dishes together when making Chinese food, so this video helps a lot with how to go about it. A question that I had though is what tends to be the most appropriate way to pair noodle dishes (dry like dan dan noodles, burning noodles etc.//or soup noodles). Do they tend to be a one off meal (only a bowl of noodles)? or do people tend to eat them alongside multiple other dishes like in the video.

@ChineseCookingDemystified 4 года назад

The annoying answer is... 'it depends' lol. For us... if it's just the two of us, noodles replace the starch. If we're eating a meal with a bunch of people though (4 to 5+ I'd say?), the noodle replaces a dish. I'm sure you might get different answers though.

@VitalChinese 4 года назад

Such a well organized detailed round up of an authentic Chinese full meal. The video is well edited and narrated that I can imagine the amount of effort spent making it. Usually the best quality creators are the most humble and passionate, and this channel is the number one example.

@guyfawkes8873 4 года назад

Honestly when I lived in China on week nights it would mostly be adding a single dish or two to what was already left over in the fridge from the weekend so we would still have 3-4 dishes on the table by friday. Dunno if that's the most common approach in chinese households but it does involve a lot less planning x)

@jeiberry 4 года назад

That's how I grew up with a cantonese-in-america household at least *shrug emote here*

@shuhaolu3257 4 года назад

Yeah in our family and in our region, i would say lunch is the biggest meal... dinner would be just the leftovers and maybe congee

@nixelpixel 4 года назад

THANK YOU 🙏🏻 How many times do you use the deep frying oil?

@xxdarkmaster69xx15 4 года назад

Until it gets too dark and nasty. 4-5x

@erinhowett3630 4 года назад

Only once if you're frying fish. Fish tends to make oil taste weird.

@JK12345-z 3 года назад

My trick to remove the burnt particles in used oil: put a piece of paper towel on a giant mesh label, pour the oil into it and let drizzle until it's all been sift through. This will allow you to reuse the oil for a few more times with less carbonated particles

@tacocatt6808 3 года назад

A couple of tips: Strain the oil afterwards to allow it to last longer. Always keep it covered while not in use. Watch it’s colour. If it becomes dark & murky, it’s time to change it. Longevity depends on which foods you fry in it. I’d recommend you don’t fry in something very flavourful like certain meats or *especially* fish and then use it for chips (fries) or something along those lines. Watch the oil’s smell, if it continuously smells very strongly of the last thing you fried in it, I’d change it. I’d say most oil will have 4 uses, however, that can be changed due to factors such as a I mentioned above,

@Vasharan 3 года назад

@@JK12345-z I use a coffee filter in a funnel to sieve the oil. If I don't have the funnel, I cut off the top of a 2L bottle of soda and use that (although the oil has to cool off first if using thermoplastic/PET bottles).

@stormbob 4 года назад

"So today we wanted to wok you through how we personally think about that problem." I see what you did there.

@antonnulens6918 4 года назад

so today we wanted to "wok" you through how we personally think about that problem. #studyingForDadJokes

@martytu20 4 года назад

Plot twist- Steph is pregnant.

@ChineseCookingDemystified 4 года назад

media.giphy.com/media/3rgXBKslCgSBvgZQbe/giphy.gif

@kelyrin-douceuretdessin9476 2 года назад

Oh my, I’ve been looking for this type of videos for YEARS, and I’m not exaggerating, I really mean YEARS !! I grew up in Beijing and Taiwan and had never been able to serenely replicate this feeling of having “many plates on the table” to feed everyone. I never know how to pick the recipes, organize myself, clean up, portion control etc. And I was frustrated because on RU-vid all I see are videos about recipes where the person makes one dish and plates it, but never could I learn by observing “real life meal time” if that makes sense ? Please please do not hesitate to make more of those !! The 300-500g meal per head + the “pick 1 or 2 meals that you really want and the rest are filler means” were GOLDEN information for me. Thank you so much. ❤️❤️❤️

@Thevietvegan 4 года назад

Growing up, my mom would cook meals like this too (obviously Vietnamese dishes though). Seeing how a Chinese family would do it is fascinating and makes me nostalgic for eating my family's multi-dish style meals. Thank you for walking us through this!

@bodyno3158 4 года назад

Vietnamese foods are fricking dope for summer, you guys really know how to keep people's appetite up in steamin' hot weather.

@deatheragefarms 4 года назад

Really great video, as always! Staging and logistics of a meal is one of those things that doesn't get discussed enough, and for a meal of any complexity it's one of the hardest parts.

@emraef 4 года назад

I love how nonchalant this video is, really makes chinese cooking look a lot more approachable.

@AWDYDOOD 4 года назад

shoutout to my man WANG GANG

@MrMatheusZanella 4 года назад

RU-vid brought me to Wang Gang because of you!!! Thanks again guys... you rock.... ps: now I’m addicted

@ChineseCookingDemystified 4 года назад

Enjoy! Wang Gang is awesome. You'll learn a lot just from absorbing the rhythm of how he cooks.

@PandemoniumMeltDown 4 года назад

I cannot imagine not cooking rice in my Zojirushi I also urge westerners to go and discover asian food markets in the west for these herbs and vegetables are too yummy to be ignored.

@froodoftheforest 2 года назад

Its so weird watching a cooking tutorial and STILL getting a passive aggressive, ableist "Cooks should clean up after themselves as they go" message. As if no people are differently abled!? As if you're my parents?! I'm here for a tutorial - not YOUR thought on internalised trauma and parental expectations. Christ!

@billyrussell7789 2 года назад

bestie i hear you but you’re looking into it way too much. he’s not telling you you must cook exactly like this, or scolding anyone for not being able to, or not wanting to clean up as they go, he’s just giving advice on how he runs his kitchen efficiently

@gfunk449 4 года назад

Another neat thing you can do with the rice cooker is to just toss in some chinese sausage and green veggies in it. It'll steam as the rice cooks. It's the same concept as bao zai fan (煲仔饭)!

@evapetrone8380 4 года назад

Much needed addition to the canon! I appreciate the bird's eye view of how a meal would come together, and I am particularly interested in some of the lighter, less flashy dishes that are not normally focused on. For instance, I'd love to see more 'basic' soups mentioned. I have a million ways I could put together a western soup, and there are plenty of examples of meat stock / master stock rich Chinese soups but very little focus in the west on the common soups that might be served with every meal. I am clueless as to how much seaweed is too much, what are alternative soup bases/flavorings, or where to begin with additions. Thanks again for the upload!

@xucongzhan9151 3 года назад

Hahahaha wok soup! It is indeed a great idea, though in Guangdong people don't like it that much. See, we value our "slow-cook" version of the soup more, which is much richer. Fun fact: In my school days at least, my buddies and I usually referred to it as "刷锅水", in a somewhat mocking manner, which literally means "wok washing water".😂 It came for free in our school canteens (usually seaweed with egg, or gourd with some meatless ribs), and we usually had a small bowl of it after meals, just like a cup of after-lunch coffee.

@nicischmidt7572 4 года назад

I have made TONS of dishes and have seen a bunch more that are made with a rice cooker, so they don't HAVE to be unitaskers!

@jessejohnson8562 3 года назад

I've seen chinese grandmas do more than twice the dishes in the same timeframe while simultaneously spoiling the grandkids rotten but this is sufficiently impressive for a lao wai and his lao puo, jia you! (figuratively, don't actually "add oil", use just enough! lol!) ... ill see myself out....

@siongheeleong8078 4 года назад

That general rule of thumb for the number of dishes for Chinese/Asian meals being roughly equivalent to the number of diners is that difference between Chinese/Asian meals vs Western meals where one large main course with sides to support. For stir-frying, it's not about stir frying large portions of one dish but small portions of same dish. Most of the time is really spent on the prep work instead of the cooking. Stir-frying is generally quite fast. I find this interesting to see how others cook a few dishes within a relatively short space of time. Most of my reference is my mother and her cooking. There are a number of parallels. The general cooking order seems roughly similar - deep-fry first, followed by meat dishes, then the stir fried veg. The deep fried dishes keep their heat longest, next the meat, then the veg - the same order of cooking. Steamed dishes are often done using the rice cooker while the rick is cooking with the steamer attachment. Only if the steaming plate is big and can't fit, then a wok/pot or a separate steamer is used. If a wok/pot is used, cooking order is adjusted accordingly. Soups are often prepared separately because they are boiled soups and not cooked soups (what you did here). Boiled soups generally require at least 1-2 hours, unless you go the double-boiled route or the slow cooker route. Thus, soups are ready whenever you are ready to serve.

@outsanely 4 года назад

I gotta disagree with you about the dishes issue! Maybe this is just exposing my privilege, but I have a dishwasher and dishwasher safe serving plates- if I let the non-cooks handle the "after dinner dishes" and not the "cooking dishes", they'd have no dishes to wash! XD

@Dr.BitchCraftt 4 года назад

CAN YOU GUYS ADOPT ME PLS THX I'LL DO THE DISHES AND WALK THE SCHNAUZER

@VWYL900802 4 года назад

Aka, how mom cooks dinner every night. Mom starts making soup, bring to boil, then put in pressure cooker for 4-5 hrs. Anything over will lose the integrity of the soup. And the meat and veggies in the soup is another dish for the regular mix for dinner.

@muratkus9405 4 года назад

Thanks for the amazing videos you put up. Two questions 1. Do you consider putting vinegar in the soaking water for cleaning out pesticides? I hear that it makes this faster and maybe less water needed 2. More of a statement than a question, if you chop the rough ends of the garlic first when you smash them, it's much easier to take the skin out.

@pinkmonkeybird2644 4 года назад

Thank you! One of the most important skills I’ve acquired over the years of home cooking is timing dishes to be ready at roughly the same time. It takes practice to orchestrate even a simple healthy meal so that everyone can sit at the table and enjoy that time together. And I’m with you; I clean as I cook, mainly because, regardless of who does the final washing up, I cannot relax and enjoy my meal if I’m looking at a sink full of dirty dishes. I’d love some tips on how to maximize every inch of kitchen space, as I’ve got a small kitchen as well. I’ve done a decent job managing my pantry dry goods and spices, but I need help with cooking utensils and pots. Thanks in advance, and please keep up the great work. I’ve made so many great dishes from your videos, and I’m grateful you and Steph are willing to share what you know.

@demultiplexdfunc177 4 года назад

I know this is a RU-vid video, but in my mind it is unrealistic for typical dinner for a modern family of four. Two dishes plus side of dish, fruits for desserts and most important rice as a filler. Thirty minutes prep time ‘and out.’

@marscrasher Год назад

more of these kinds of videos would be really helpful. sometimes i see a recipe you post here and want to try it but know i cant make a big portion of it and am not sure how it would fit into a larger meal (lack of experience cooking like this). i find myself coming back to this video often and think more like it would be a great help

@wittytui 4 года назад

That's totally right! Thanks for sharing our culture💚 Every time when our Chinese family have dinner, it's just like having a mini buffet 😜

@ChineseCookingDemystified 4 года назад

Sometimes I like to say that the reason why high end 'tasting menus' never caught on here is that *every meal* can be a tasting menu, provided you got enough friends ;) Personally, I love my Western food too... but I just can't help but think the Chinese *style of eating* is just, like... better (I'm biased though, of course). Like, I always find myself scratching my head when I see 'modern' Chinese restaurants in the West mimicking the Western style of dining. I feel like the inverse would be much more interesting. Gimme some barbecue, stewed collards, etc etc that I can much on with chopsticks together with a big table of people downing beer from little ganbei cups haha

@jeiberry 4 года назад

@@ChineseCookingDemystified i agree chinese style of eating is really so good for sharing. Ordering three dishes at say, Olive Garden and sharing with my sister and a friend is not as easy as with chinese dining for sharing what we ordered with each other. Or just ordering two dishes to share between the three of us since the portions at Olive Garden are just that big (And with my sister going to a different college i cant share as much with her, which only enables me to finish large portions by myself. Having a boba all to myself sounds yummy until i remember I'd have all the sugar that's in it all to myself)

@vimo1601 4 года назад

YES!! This is the kind of video I want to see! It's so useful to understand how dishes are eaten, how meals are put together and how you plan it out. I love understanding better how people eat at home. Awesome!

@slikshot6 4 года назад

I know in the US soaking stuff in your sink would seem gross. I know that my sink, while empty, is constantly dirty. Is there a different culture or mentality with you guys?

@lwilton 4 года назад

This is a sign of culture shift. Soaking stuff in the sink was common in my grandparents and parents day in the US. You kept the sink clean and empty and could use it at no notice anytime to prepare food. After the meal there were probably some cooking pots in the sink or on the sideboard to wash, then you washed the eating dishes in the sink since there was no dishwasher machine. When you were done you scrubbed out the sink (which took about 30 seconds), and you were ready to make the next meal.

@sidekicks1403 4 года назад

in many families we use 2 sinks, and the smaller sink is used to soak and is kept from dirty dishes. its kept clean and basically function as a built in stainless steel basin. many other families just use a large bowl. so it kinda depends on the family

@jeiberry 4 года назад

My family keeps a large metal basin that just kinda chills in the sink at all times. If you aren't sure the last time it was washed, you can clean it with less time/effort than cleaning the whole sink. It's handy since we dont have to plug the actual sink to wash veggies or soak dirty dishes

@wwsuwannee7993 3 года назад

I like your vids but....a dog don't belong at the table ....sorry.

@Nathan-gs5tw 4 года назад

Fantastic! I love Chinese cooking but i tend to get overwhelmed easily when trying to make 4 things at once. Would love another video like this where you make a different set of dishes (maybe all vegetarian?). You really need to change your cooking mindset vs western cooking, because I tend to give each dish the same amount of care as I would a "hearty" western meal. I've actually found when i just feel like some "lazy" korean (corn and cheese, kimchi pancake, steamed dumplings, stir fry veggies etc) that it works out the best and is less stressful, probably because I can just get out of my head a bit about getting it all "perfect"

@zoji1924 4 года назад

I am interested in knowing more about this oil pot. How often can you reuse the oil? Is this common practice? I am new to cooking in general but I haven't seen anyone do this (in the USA). Anyways I like the idea I always thought it was wasteful to throw out after just a quick fry.

@kuyaleinad4195 4 года назад

It’s not really good for you reusing oil a lot of times but it is pretty wasteful to throw it away after one fry. But I think a lot of people do it especially those where deep fried food is more than just fried chicken. We tend to throw it away when it gets too brown and I don’t like how my mum doesn’t even strain it (she normally just decants the top layer) so I filter our oil with a coffee filter overnight. How long it lasts depends on the oil. Oil with a lot of polyunsaturated fats will not last long so it’s better to not reuse it much. As a rule of thumb, oils with more saturated fats (e.g. Peanut oil) will last longer.

@ChineseCookingDemystified 4 года назад

So we re-use the oil until it like... gets to the point where it's not good anymore haha. Note that the oil-pot oil should only be used for deep frying and passing through oil. Strain into the wok and after each use. I know some people like straining through coffee filters (or other specialty filters like charcoal oil filters), which also might be a nice idea. We find the oil lasts 8-10 uses or ~3 weeks, whichever comes first. Luckily if using a round bottomed wok your deep-frying oil quantity doesn't need to be anywhere close to what's needed for a dutch oven or a tabletop fryer. Often even as low as 1.5-2 cups can be enough, though to be honest I'll usually work around ~3 cups' worth. Still *way* less than you'd need with other set-ups!

@ajisenramen888 4 года назад

In order to “freshen” the used oil Heat oil and thrown in a couple of smashed shallots or ginger slices into the heated oil Switch off heat and let cool. Filter oil and the oil smells fresh.

@katherinemalatt1665 4 года назад

Reuse the oil as much as you like after straining out the burnt bits. We keep oil that's been used for frying fish separately (usually frying fish with a turmeric rub) and only reuse it a couple of times.

@jts1702a 4 года назад

And what happens to the end-of-life oil pot oil? Can they still be consumed (i.e. used as base oil for a dish) or will they all have to be thrown out?

@sarge727 4 года назад

So really take a look here she uses mr muscle to clean the sink....then at some point the veggies soak in that sink?

@sceptre1067 4 года назад

re rice cookers... bought first one as bachelor in early 90s here in Minnesota. Back then only friend who didn’t scoff at it was from Hong Kong. But after a month any roommate I had realized why it was so useful... 😀

@ChineseCookingDemystified 4 года назад

The early students that went to the west to study back in 80s/90s would ALWAYS brought a rice cooker with them. Even now, our friends that studied aboard would bring a rice cooker with them. Kinda like jade, it's a bit of an 'amulet of protection' lol -Steph

@JudgeyJudgeyable 4 года назад

Damn steph a boss

@reginabillotti 4 года назад

Rice cookers are fantastic. I use it whenever I'm cooking rice (except for making risotto). And they are not unitaskers. You can cook other grains, lentils, and steam vegetables in them.

@gideonTeli 4 года назад

i really liked this video... i hope you do more full meals.

@AncientMysteriesAndInnovations 4 года назад

I worked as an American in Chinese chef positions for eight years, mise en place is absolutely essential for Chinese cooking, too.

@Maduc 4 года назад

If I spend an hour cooking I don't feel guilty at all if my partner has to clean everything I use.

@iamski 4 года назад

Cooking is 70% cleaning.

@mohanwarushahennadige6568 4 года назад

I've struggled a couple of times attempting two stir fry dishes at once (in an attempt to get everything on the table at once while still warm). I've recently been doing braise/long cooking dish + quick stir fry + cold dish, but whenever I attempt more than 2 hot dishes, I'm unsure how to get it all to the table while still hot. Do I just give up the idea of hot food if I'm cooking for 6-8?

@ChineseCookingDemystified 4 года назад

6-8 people can be a challenge, absolutely. Timing to get stuff out relatively simultaneously like we did here (i.e. all within ~20 minutes of serving) is very important. Unfortunately, that kind of thing is often just a matter of experience & comfort with the dishes you're making. It's a skill! If we're zeroing in on the *exact* thing that makes grandmothers the world great cooks, I'd argue that it's from a lifetime of exercising that precise muscle. The two of us *still* kinda suck at it, and we make cooking videos for a living! (though I like to think we're getting better) Some other random advice for crowds. Claypots are your friends. Soups/braises in claypots can stay warm for a very long time. Also, instead of stir-fried veg you can serve some vegetable in soup - the soup can also help keep things warm. You can also play around with approached like serving certain things on iron hotplates. But lastly, go easy on yourself. If you need to nuke something to warm it up before serving, nuke it. Restaurants do that all the time. That, leftovers, and popcorn are basically the three reasons the machine was invented ;)

@Ai-yahUdingus 4 года назад

How does it feel knowing that Kenji Lopez watches your videos...

@ChineseCookingDemystified 4 года назад

Surprised, mostly. He's, like, a trained chef and the best recipe writer of our generation, and... we're just a couple obsessive randos with a DSLR lol

@michaelleue7594 2 года назад

I would watch several videos like this along the same theme. Figuring out the logistics of a complicated set of dishes is definitely a topic worthy of an entire series.

@BillyFung69 4 года назад

As usual, loving the content. This is hits home on how I watched my grandma and mom cook, and how I learned my cooking habits. Rice + soup also helps to fill up if you don't have enough quantity of the small dishes

@HeadlessChickenTO 4 года назад

I miss this kitchen logistics of multiple dishes to complete a large meal. As I work in a kitchen, but I haven't set foot in mine since our lockdown in early March. My kitchen operates for a college cafeteria and I'm generally their caterer and sous chef, hence why I haven't been working as the school is shut down. But my kids help me keep some if this in practice, they won't always eat what the adults have so multiple offerings is typically necessary in my household. And my wife being from Hong Kong and I'm Canadian born and raised, our diets and preferences don't always intertwine.

@royrottleb9362 4 года назад

You guys did so many amazing videos to show „western“ people how to do Asian cooking. That was incredible! But with this video you stepped up even higher 😎 Absolutely amazing. Thank you very much for it and lots of love to you from Germany. Keep up the outstanding job you do 😊

@sandralee2389 4 года назад

I love everything about this video. My favorite to date!! Btw have you done a wok seasoning video yet? Or restoring a rusted over wok? If not, would really appreciate it. I ALWAYS ruin mine after steaming dishes in a wok but never otherwise.

@michaelvilain8457 4 года назад

Very useful to see how you balance so many dishes; very different from how I learned to cook western style stuff (meat, veg, starch).

@adriaanvandoorn1263 4 года назад

Just curious: are the first dishes that are finished cold/lukewarm when you start eating?

@David_T 4 года назад

Or you could just serve a larger bowl of lychees and skipped the rest. Nom Nom Nom.

@Revima 4 года назад

Hey, Just wanted to say thanks for makin these videos. Always a joy to open up my YT and see it. :)

@davidkolo 4 года назад

im glad you changed the end theme, i have heard that song waaaay too much in my life lol

@lindak8664 4 года назад

I am extremely jealous of your organisational skills. I’d need to start that 6 days in advance, then i’d muck it all up and end up having vegemite on toast for dinner. 😜

@sixbeesix 4 года назад

Can you please explain the "oil pot"!? One use oil is something that bothers me greatly and this seems like a good answer.

@jamisonbreeding7181 3 года назад

I use either a jar or old oil bottle. Just strain/filter after you use it. You can get 5 or 6 fries out of a batch usually, depending on temperature. If it gets too dark or toasty flavored it's time to toss it. Deep frying seemed really wasteful to me too until I realized this, it should be something taught more often

@kanewalters8415 4 года назад

Miniature Schnauzers Rock!! I have 2 and although I have been watching you for ages, when I first saw yours, you guys went straight the the top of coolest you tubers ever.

@bob22222222222222100 2 года назад

The quick wok soup is the best thing I’ve ever seen. It’s such a great way to make a fast, easy, filling, cheap component of a meal

@rocketdoggo 4 года назад

We call that kind of soup 刷疤湯 lol

@Mjbrooks194 4 года назад

It's awesome to see the full process! I'm awful at planning out my big dinners, my last dinner of 4 Chinese entrees took me about 5 hours to make haha. This is a really good baseline for planning out my next attempt.

@kukanakamaoli 4 года назад

Love it! Clean as you go! That’s how I was taught too! But it sure helps when there are people there to help wash and put away dishes.

@Leoga79 4 года назад

👏🏾👏🏾👏🏾👏🏾 these videos are seriously awesome video’s! So informative and inspiring. Thanks for sharing!

@askmeaboutmattweiner 4 года назад

Nice video man, now I'm hungry. Also, everybody should wash their vegetables EVERYWHERE.

@-laodoushunancuisine4641 2 года назад

Wow, what a lovely meal! Big thank! You got meat, vegi, soup, snacks and fruits. That is a perfect PROPER CHINESE MEAL! Hope you could make more videos like this to intro our Chinese meal! I am also working on intro my family daily meal, if someone like to see more different proper Chinese meal welcome!

@pinkpotatoes9849 Год назад

Great job! I usually plan my family banquet menu by spreading out the different cooking methods over pots, wok, microwave and oven. That's 4 dishes plus the rice.

@TheGrammargestapo1 3 года назад

i'm not sure why, but derived disproportionate enjoyment out of seeing that bottle of MR MUSCLE cleaning stuff lol

@quibily 4 года назад

Love it! Do you think you guys could make a video on how to make 牛肉豆花. I'm thinking, specifically, the kind I love to eat in Chengdu--primarily in this restaurant chain called 小谭豆花。 It's really tasty, but I'd love to be able to make my own that's less oily.

@seantwentyfour471 4 года назад

Loved this video and all your recipes. My problem is now I have 3 pantry shelves full of stuff bought on Amazon and now can't remember what i bought it for or when/how to use it (like Chinese Black Vinegar, why did I buy that again?). Keep up the great work, it's very motivating and amazingly helpful.

@bowmanc.7439 4 года назад

Interesting. When marinating the meats, you applied a lot of sheer force on the pork to denature its protein(aka 上劲） while leaving the beef unmolested. Is there any reason for that? The wok soup is indeed interesting. People normally make this kind of soup by intentionally creating that sort of environment at the bottom of the pot(by scramble some eggs) and deglaze it with water to dissolve it. But since you are doing stir fry before it, the 炝锅process is redundant. I’m going to try that some time. Fun anecdote: my mother, who rarely cook anything, likes to cook pea soup with this method. My father always refers to it as 刷锅水 (wok washing water) and when I said it’s deglazing, he looked up the chinese word for deglazing, it’s 洗锅收汁...

@brokenglassshimmerlikestar3407 4 года назад

I'm Chinese and I live alone abroad. Occasionnally I cook for friends, but the idea of making several dishes always trouble me a bit. It's so much effort and while you're cooking the last dishes, the previous ones may be getting cold (I work slowly...). So I tend to make two very large dishes and a pot of rice. Or just all dumplings, buns or spring rolls. Can't multitask for the life of me. Oh and the wok soup is that like 洗锅水？ If you don't put in more protein or vegetables it literally is wok rincing liquid lol (which works actually).

@noahlawing7252 4 года назад

I scrolled pretty far down and I am sad to say I didn't see one comment about the dog. The dog is so damn cute. Adorable how it just sits at the table with them like that. The cooking is great and all, but I am here for the dog

@ChineseCookingDemystified 4 года назад

During lockdown we ate a lot on the balcony, and we thought it might be cute if he like sat on a chair next to us eating. So treats in hand we trained him to sit on that stool whenever we were eating. Ended up being a bit mistake lol. Now he's like... obsessed with that spot

@noahlawing7252 4 года назад

@@ChineseCookingDemystified Well I absolutely love it. Love seeing his little cameos at the end of some of the videos! Keep up the great work, I love your channel.