Your video is like magic! I have never watched cooking video this long! I watched the entire video start to finish......wow very well made video. I love it!
Why am I, as an American, absolutely addicted to these Japanese slice of life videos? No idea but I love them. I guess it’s the asmr but also marveling at how efficient they are with every movement
Same here. I'm in nz and the whole time I'm watching, I keep thinking how it wouldn't work here. They work so hard. They're so skilled. You wouldn't get the staff here.
As a typically overweight American I felt a little bad when it said the chef had a pot belly. He’s an older man with a SLIGHT pudge. Japan is overly critical of weight sometimes. Give us older guys a break. Our muscles give up after 50.
such respect for these chefs the food looks so amazing ive watched so many of these videos id like to think ive learned a lot making the chinese food myself now and i have a pretty good handle on things i hold dinner parties for family and friends this is so much better for you to eat than greasy hamburgers teaching my cousin to make indian food tonight pretty good for a ukranian lol cheers everyone:)
Locale molto pulito e ordinato, lo chef lavora benissimo e merita pienamente i suoi tanti clienti lavoratori. Un carissimo saluto dall'Italia!!!!👍👍👍👏👏👏🇮🇹
I just ate a microwave orange chicken load of processed slop. So glad to see others not having to stoop to such levels. I only have OSO Hawaiian BBQ close to me to get some resemblance of fresh decent Chinese style dishes. Love the culture and consistency. True dedication to excellence as always.
In the double frying method, the chicken is first fried at a lower temperature to cook the interior meat and then quickly fried a second time at a higher temperature to crisp up the outside. This results in an extra crispy exterior while retaining a juicy interior - even when coated with sauce. This method is particularly effective when utilizing Chicken thigh meat, which is juicier than breast meat.
Its sad and shameful that you refer to the chef as "pot-bellied" t is very disrespectful... it puts improper fpcus on his looks rather than his fine service or skill.
Imagine all those poor chickens injected to keep laying eggs when God made it so they can have a period of not laying but here comes mankind and I remove the kind from there nothing kind about man 😢
