So... there was a kitten meowing outside, and it happened right when that man's name was revealed (Miao). I legitimately thought that they added the kitten sound as a funny joke. I had to replay the video two or three times to realize it was a real kitten meowing in my neighborhood XD
I enjoy seeing the pride he and other bao chefs take in their craft and how they honor their masters/forebearers and do not consider it beneath them to do so. Thank you Clarissa and team for another well done series.
@@DBT1007 ya know how 2 make it? Is it easy to make? How long would it take? Why spend my time to do so when I can just buy one, but where is the question
Nobody calls them the “baos” it’s like calling every Italian noodles “spaghetti” but they actually got fettuccine, linguine, lasagna. Same difference as dumplings, different shape different name. for rice dumplings it’s “粽”(zong) for little dumplings like 🥟 it’s “餃”(Jiao) for white bun with some meat in it it’s “包”(Bao) and these kind of dumplings in the video are specifically called “小籠包”(xiao long bao)
You're going *deep* by hitting Jingjiang! I make annual trip there during the crab season just for the bao. This is really unique staff that's unlike any other tangbao you'd have elsewhere - Shanghai included. Definitely _the_ tangbao for me that sits above all.
@@sophiay303 Roe in male mitten crabs, key ingredient in the tangbao, mature in mid November so the season for Jingjiang begins there and can last until mid January. It is when you'd find in various cities along the Yangtze groups of ladies extracting crab roe and meat by the street to make various dishes from tangbao to flatbread. Huge splash of orange and yellow and heaps of crab remains. Quite a sight.
I remember my first soup dumpling. it was in an eat-all-you-can restaurant and I picked one up (it was already plated in the large steamer). It was just labeled as "Dumpling" but I picked it anyways. So me, never even seen one of these, tried to lift it from the plate and made it burst. Not only did I make a mess, I also burned my thigh and fingers.
They’ll be kicked out of China and banned from all Asian countries. Try to go to an authentic Chinese restaurant in your area? No you can’t. The owner knows what you did
This is the ART of Chinese cooking, literally you need a whole documentary to explain one Chinese dish for the westerners, My Chinese master chef said to me before,: "Every Chinese/Asian cooks can cook westerns food if they learned it, but not all westerners can cook Chinese food even if they learned it" -Chef Tian
Yeah dude. American food is trash. It’s good, but it makes you fat. Now- Mexican food- anyone can make it, but only a true Mexican can make the best authentic original. My favorite culture foods are Mexican, Asian, and I really want to try middle eastern food-
While he explains @ 6:00, he makes 37 pleats in just the last frame, 41 combined frames. XD They're delicious no mater how many pleats they have though. I think what he's trying to say is to be consistent with the filling.
@@rezapratama8609 im not indo netizen. im indonesian netizen. learn the difference, bruh. INDO = INDIA. it's same with Sino(Chinese/Oriental ethnic), Afro(African ethnic), Euro(European ethnic) word. biasakan jgn menggal jadi indo. ngetik full "indonesia". ato klo mau singkat, ngetik ID ato INA. jangan indo. indo ntu india. indonesia ntu india kepulauan(indo+nessos/nusa/nesia)
@@DBT1007 if you use indo "as-is" it will meam subcontinent. But if you use it in a sentence (in my case "netizen") then it becomes descendant. Im not trying to be smart ass , but all wordplay is depends on the context. This is not a conversation about continent, but about country, noone gonna misunderstand, no need to make it big. Or you just gonne be "that" grammar naz* kinda guy.
Jingjiang is like 1 hour trip from Shanghai. This variant of tangbao is available exclusively to the otherwise featureless little town - other places in the region have different styles (lots of pork). Most Chinese natives had never heard of the place - it's a trip only for the most hardcore gourmet!
@@coldfrenchfry5181 heyheyhey I'm an Overseas Chinese when I went to China they all thought I was a fellow Mainlander despite my abysmally low standard of Mandarin.
Don't worry. Spoken Chinese is less structured than standard/written Chinese. Simply put, people don't really care about the grammar. Plus the chef has a little accent. So there's no shame in needing subtitles.
I wanna try it...i love baos..dumpling steamed buns...at the end of the day..chinese foods are so yummy..i really wanted to try diff yummy chinese foods..esp sichuan cuisine..
Kill chicken and fish and then eating with rice so called briyani and curry...its also too inhuman man....jo cheej kane k liye hai use kana hai...chaiya sikar karke and marke kao kya parak partai..tum papa ka para hai kia ijra😆i have killed many birds using my catapult and even wild animals too in order to eat so what??papa ka para
People really don't realize a Lot of food is as old as our ancestors. It an honor to have food and drink from so many years ago as early as the 3rd century.
